Khoresh-e Gheimeh Bademjoon - Persian Eggplant and Split Pea Stew
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Category
Dinner
Cuisine
Persian
Author:
Leyla Ashournia
Servings
4-6
Prep Time
30 minutes
Cook Time
2 hours
Calories
160
Khoresh-e Gheimeh Bademjoon is a rich and flavorful Persian stew that combines tender eggplant, slow-cooked meat, yellow split peas, and tangy dried limes, all simmered in a fragrant tomato-based sauce. This dish is a beloved variation of the classic Khoresh-e Gheimeh, which is traditionally served with crispy French fries. Instead, in Gheimeh Bademjoon, eggplants take center stage, lending a silky texture and deep flavor to the stew, but remember to sprinkle crispy potato fries on top just before serving.
Historically, Khoresh-e Gheimeh dates back centuries, with roots in Persian royal kitchens, where stews were slow-cooked to develop complex layers of flavor. The addition of dried limes (limoo amani), a staple in Persian cooking, gives the dish its signature tang, while saffron enhances its aroma and color. The balance of protein from meat and split peas, along with the richness of eggplant, makes this stew both nourishing and comforting. It’s a dish that brings families together and is often prepared for gatherings and special occasions.
Ingredients
For the Stew:
-
Beef or lamb (boneless, cubed) – 500g
-
Yellow split peas (soaked for 1 hour) – 1/2 cup (1.25 dl)
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Eggplants (medium-sized) – 2, peeled and sliced lengthwise
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Eggplants (medium-sized) – 2, peeled and sliced lengthwise
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Potatoes (for fries) – 2 large, peeled and cut into thin fries
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Onion (large, finely chopped) – 1
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Garlic (minced) – 2 cloves
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Tomato paste – 2 tbsp
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Diced tomatoes (canned or fresh, pureed) – 1 cup (2.5 dl)
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Dried limes (limoo amani, pierced with a fork) – 3-4
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Vegetable oil – 4 tbsp (for frying and sautéing)
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Water or beef broth – 4 cups (10 dl)
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Turmeric – 1 tsp
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Cinnamon – 1/2 tsp
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Salt and black pepper – To taste
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Saffron (dissolved in 2 tbsp hot water) – A generous pinch (optional, for added aroma)
For Serving:
-
Persian steamed rice (chelo)
-
Pickled vegetables (torshi)
-
Fresh herbs (sabzi khordan)
Directions
Prepare the Eggplants:
Sprinkle the peeled and sliced eggplants with salt and let them sit for 30 minutes to remove bitterness. Rinse, pat dry, and fry in 3 tbsp of vegetable oil until golden brown. Set aside on a paper towel to absorb excess oil.
Prepare the Fries:
Heat 2 tbsp of vegetable oil in a separate pan.Fry the potato slices until crispy and golden. Remove and set aside on a paper towel.Sprinkle with a little salt while still hot.
Cook the Meat and Base:
In a large pot, heat 1 tbsp oil over medium heat. Sauté the chopped onions until golden. Add the garlic and turmeric, stirring until fragrant. Add the meat and brown on all sides. Stir in the tomato paste and cook for another 2 minutes to deepen the flavor.
Simmer the Stew:
Add the pureed tomatoes, dried limes, salt, black pepper, cinnamon, and 4 cups of water or broth. Cover and simmer on low heat for 1.5 hours, or until the meat is tender.
Add the Split Peas:
Drain the soaked split peas and add them to the stew. Continue simmering for 30 minutes, until the peas are tender but not mushy.
Final Touches:
Gently place the fried eggplants on top of the stew. Do not stir them in - allow them to absorb the flavors while staying intact. If using saffron, drizzle it over the stew and let everything simmer for another 10 minutes.
Serve:
Serve hot over Persian steamed rice (chelo), garnished with fresh herbs or pickled vegetables on the side. Top with the crispy fries just before serving to maintain their crunch.
Nutrition
Nutrition
- Serving Size
- 1 serving (100 g)
- per serving
- Calories
- 160
Amount/Serving
% Daily Value
- Protein
- 8 grams
- Fat
- 9 grams
- Saturated Fat
- 1.5 grams
- Carbs
- 14 grams
- Fiber
- 3 grams
- Sugar
- 3 grams
- Sodium
- 250 milligrams
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