Khoresh Gheimeh Bademjan (Eggplant and Split Pea Stew)

Ingredients

• 1.5 lb Lamb shoulder, cut into 1-inch cubes
• 1 cup Yellow split peas
• 2 medium Eggplant, peeled and cubed
• 1 large Onion, chopped
• 3 tbsp Tomato paste
• 3 whole Dried lime (Limu Omani)
• 1 tsp Turmeric powder
• 0.25 tsp Saffron threads, crushed
• 1 tbsp Rosewater
• 2 tbsp Vegetable oil
• 1 tsp Salt
• 0.5 tsp Black pepper
• 4 cups Basmati rice, cooked

Instructions

1. 1Place the 1 cup of yellow split peas in a medium bowl and cover with water. Let them soak for at least 30 minutes.
2. 2Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot over medium heat (350°F / 175°C). Add the 1 large chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
3. 3Add the 1.5 lb of lamb shoulder cubes to the pot. Brown the lamb on all sides, about 5-8 minutes. Stir in the 1 teaspoon of turmeric powder and the 3 tablespoons of tomato paste. Cook, stirring constantly, for 2 minutes until fragrant.
4. 4Drain the soaked 1 cup of yellow split peas and add them to the pot. Pour in 6 cups of water. Pierce the 3 whole dried limes with a fork and add them to the pot. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 1 hour, or until the lamb is tender.
5. 5While the stew simmers, prepare the eggplant. Heat enough vegetable oil in a large skillet over medium-high heat (375°F / 190°C) to generously coat the bottom. Add the 2 medium cubed eggplants in batches, ensuring not to overcrowd the pan. Fry until golden brown on all sides, about 3-5 minutes per batch. Remove the fried eggplant with a slotted spoon and drain on paper towels.
6. 6During the last 20 minutes of the stew's simmering time, gently add the fried eggplant cubes to the pot. Continue to simmer, covered, until the eggplant is tender.
7. 7Remove the pot from the heat. Season the stew with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Stir in the 0.25 teaspoon of crushed saffron threads and the 1 tablespoon of rosewater. Let the stew sit, covered, for another 10 minutes to allow the flavors to combine.
8. 8Serve the Khoresh Gheimeh Bademjan hot over the 4 cups of cooked basmati rice.

Related Guides