Heat 2 tablespoons of olive oil in a Dutch oven over medium heat. Add a third of the sliced onions and sauté for about 8-10 minutes until golden brown. Remove the onions and set them aside.

In the same pot, add the cherry tomatoes and cook for about 5 minutes, stirring occasionally until they start to char and burst. Remove them from the pot and set aside.

Add the remaining sliced onions to the pot, stir occasionally for about 5-7 minutes until translucent. Then add grated garlic and cook for an additional minute.

Add the lamb stew meat to the onions and cook for about 8-10 minutes, searing until browned on all sides.

Sprinkle in advieh, turmeric, salt, and ground black pepper, stirring to coat the lamb. Pour in 2 cups of water and the tomato sauce, followed by dried limes. Bring to a boil, then reduce to a gentle simmer for about 1.5 hours.

Slice the eggplants into rounds, brush each slice with olive oil, and roast in a preheated oven at 425°F for about 25 minutes until golden and tender.

Once roasted, carefully add eggplant slices to the stew with lime juice. Stir gently and let it simmer for another 30 minutes.

Taste the stew and adjust seasoning as necessary. Serve hot, garnished with reserved onions and charred tomatoes, alongside saffron rice and crispy tahdig.