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Khoresht Gheymeh Bademjan - Lamb Aubergine Stew with Yellow Split Peas

Zahra Pourmand Tehrani
Print Recipe Pin Recipe
Cook Time 3 hrs
Course Main Course
Cuisine Persian
Servings 4

Ingredients
  

Khoresht Gheymeh Bademjoon

  • 500 g lamb stew cut or any type of meat, or no meat at all
  • 100 g raw yellow split peas
  • 1 onion
  • 3 tbsp tomato paste
  • 2 potatoes
  • 4-5 dried limes or 2 tbsp lemon juice
  • 1 tbsp rose water (optional)
  • 1/2 tbsp cinnamon or 1-inch cinnamon bark
  • brewed saffron
  • 1 tbsp turmeric powder
  • salt, pepper
  • vegetable oil

Eggplants or Zucchini for the side of the Khoresht Gheymeh Bademjoon

  • Eggplants Zucchini
  • Potatoes
  • Tomato paste
  • Onions and garlic

Instructions
 

Khoresht Gheymeh Bademjoon

  • Fry the onion and garlic until they are slightly golden.
  • Add the sliced meat, with salt, pepper, and turmeric.
  • Add the yellow split peas previously soken in water.
  • Mix tomato paste with the ingredients, and fry the mixture for 5-10 minutes.
  • Add 3 glasses of water, and let it boil. Cook the mixture on medium heat until the meat and yellow split peas are cooked.
  • Add the dried limes previously soken in water. Make holes in it before adding them. Let it cook on medium heat for approximately 1 hour.
  • Based on your taste, add brewed saffron, cinnamon, and rose water to the stew.
  • Serve the stew with Persian rice, fried potatoes, and eggplant on the side.
Keyword Khoresht Gheymeh Bademjan