1 chicken, cut into 8 pieces

1/2 teaspoon turmeric

1 tablespoon Gefen Salt, plus 2 teaspoons for sprinkling on the eggplant

1/4 teaspoon pepper

2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic

1 onion, finely chopped

1/2 cup water

1 medium eggplant, peeled and cut lengthwise into 1/2-inch slices

1/4 cup neutral-flavored oil, for frying the eggplant

6 ounces Tuscanini Tomato Paste

1/4 teaspoon saffron powder

2 potatoes, peeled and sliced into 1/4-inch rounds

1/2 cup gureh (unripe grapes), optional