Khoresh Gheymeh Bademjan (Eggplant and Split Pea Stew)

Name: Khoresh Gheymeh Bademjan (Eggplant and Split Pea Stew)
Prep time: 18 min
Cook time: 135 min
Total time: 333 min
Yield: 4
Ingredients: 1 meat; about 200 g split peas; 1 eggplant; 1 onion; 2 tbsp tomato paste; 1 potato; 1 salt; 1 paprika; 1 black pepper; 1 turmeric; 1 saffron; 1 dried lime; 1 fresh lime juice; 1 oil

Recipe by Elahe hosseini (@nibble.by.eli) on Instagram · View original post

7.3/10 · PopularityBased on the original Instagram post’s likes and comments.

Eggplant gheymeh stew with meat, split peas, fried eggplants and julienned potatoes, flavored with tomato paste, saffron and dried limes; a rich and aromatic Iranian stew. Usually served with rice (chelow).

Health score 9.7/10
153 min
Prep 18 min
Serves 4
Medium
520 kcal

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Ingredients

meatAmount not stated in the source.1
split peasSoaked for 3 hours with the water changed 3 to 4 times.; Not given in the recipe — about 50 g per personabout 200 g
eggplantSliced into rings and fried.1
onionWhite onion, finely diced.1
potatoCut into julienne strips.1
dried limePoked with a knife and soaked in boiling water for 10 to 15 minutes.1

To serve with (optional)

Persian rice (to serve)about 90 g per personabout 360 g

You probably have these

tomato paste2 tbsp
saltPart of the spice mix, to taste.1
paprikaPart of the spice mix, to taste.1
black pepperPart of the spice mix, to taste.1
turmericPart of the spice mix, to taste.1
saffronAdded at the end of frying the split peas.1
fresh lime juiceFresh sour lime juice, added near the end.1
oilFor frying the tomato paste and the eggplants.1

Method

Soak the split peas in water for 3 hours, changing the water 3 to 4 times.
Slice the eggplants into rings, fry them and set aside.
Cut the potatoes into thin julienne strips.
Poke the dried limes several times with a knife, put them in a French press or a glass, pour boiling water over them and leave for about 10 to 15 minutes so their bitterness is drawn out.
Finely dice the white onion and sauté it.
Add the meat and sauté.
Add the spices (salt, paprika, black pepper, turmeric) and sauté.
Add boiling water and cook in a pressure cooker for 45 minutes.
Sauté 2 tablespoons of tomato paste in oil.
Add the split peas and sauté.
Finally add some saffron.
Add this mixture to the cooked meat and leave it in the pressure cooker for 10 to 15 minutes so the split peas cook (the cooking time depends on the type of split peas).
Once the split peas are cooked, add the fresh lime juice, the dried limes and the fried eggplants and cook for another 20 to 30 minutes over the heat so the flavors settle.

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Watch how it’s made in the original video