Khoresh Gheimeh Bademjan Bites

Instructions

1. 1Place the 1/2 cup yellow split peas in a bowl and cover with water. Let them soak for at least 30 minutes.
2. 2Cut the about 450 g lamb stew meat into about 2.5 cm cubes. Peel the 2 medium eggplants and cut them into about 2.5 cm cubes. Finely chop the 1 large onion.
3. 3Heat the 2 tablespoons vegetable oil in a large, heavy-bottomed pot over medium-high heat (400°F / 200°C). Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
4. 4Add the about 2.5 cm lamb cubes to the pot with the onions. Cook, stirring occasionally, until the lamb is browned on all sides, about 8-10 minutes. Stir in the 1/2 teaspoon turmeric and the 2 tablespoons tomato paste. Cook, stirring constantly, for 2 minutes until fragrant.
5. 5Drain the soaked yellow split peas and add them to the pot along with the 3 whole dried limes, 1 teaspoon salt, and 1/2 teaspoon pepper. Add enough water to cover the meat and peas by about 2.5 cm. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour, or until the lamb and split peas are tender. Stir occasionally to prevent sticking.
6. 6While the stew is simmering, heat more vegetable oil in a separate skillet over medium-high heat (190°C). Add the about 2.5 cm eggplant cubes in batches, being careful not to overcrowd the skillet. Fry the eggplant until golden brown and tender, about 5-7 minutes per batch. Remove the fried eggplant with a slotted spoon and drain on paper towels.
7. 7Once the lamb and split peas are tender, stir the fried eggplant and the 1/2 cup coconut milk into the stew. Continue to simmer, uncovered, for another 15 minutes, allowing the flavors to meld and the sauce to thicken slightly.
8. 8Prepare the 1/4 teaspoon saffron by steeping it in 2 tablespoons of warm water for 5 minutes. Stir the saffron water into the stew. Taste and adjust seasoning if necessary. Serve small portions of the stew as 'bites'.

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