In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add one-third of the sliced onions and sauté until they turn golden brown, about 8–10 minutes. Transfer the sautéed onions to a plate and set aside.

In the same Dutch oven, add the cherry tomatoes and cook for about 5–7 minutes, turning occasionally until dark brown and blistered. Transfer to the plate with onions.

Add the remaining sliced onions to the Dutch oven. Sauté for 5–7 minutes until translucent. Add grated garlic and cook for an additional 1–2 minutes until aromatic.

Add lamb stew meat to the pot, searing for about 5–6 minutes until browned. Season with advieh, turmeric, ground black pepper, and salt, stirring to coat.

Pour in 3 cups of water and 1 cup of tomato sauce, then add dried limes and saffron water if using. Bring to a boil, then lower to a simmer. Cover and cook for 1¼ to 1½ hours.

Preheat your oven to 425°F (220°C). Slice eggplants into rounds, brush with olive oil, and bake for 25 minutes until tender and slightly golden.

Once eggplants are ready, fold them into the simmering stew along with a splash of lime juice. Simmer for another 30 minutes, adjusting seasoning to taste.

Top the stew with the reserved fried onions and seared tomatoes. Cook for another 10 minutes, allowing flavors to meld together.