Khoresht Gheymeh Bademjan is a traditional Iranian dish made with lamb, yellow split peas (Chana Daal), eggplant, and tomatoes.
This recipe is a mixture of Khoresht Gheymeh and Khoresht Bademjan.
What are the Ingredients?
- 600g chuck cubes
- 200g yellow split peas (Chana Dal)
- 2 tomatoes
- 2 onions
- 2-3 eggplants
- 3 tsp tomato paste
- 2 dried limes
- 1/2 tsp cumin(optional)
- 1/2 tsp nutmeg(optional)
- 1.5tsp cinnamon(optional)
- 1/2 tsp ground cardamom(optional)
- 1/2 tsp turmeric
- vegetable oil
- salt & pepper
|Preparation time: 20 minutes||Cooking time: 90 minutes||Cooking method: cooking|
|Cooking Skills: Easy||Meal: Lunch/dinner||Suitable for: 4 people|
How to prepare Khoresh Gheymeh?
Step 1: Preparing Ingredients
Chop the onions.
Rinse the split peas.
Crush the tomatoes.
Pierce the dried limes using a fork.
Cut the eggplants into thin slices lengthwise. They should be thin enough to cook well (about 5 mm thick). Put them in salty water for an hour to remove the bitterness.
Step 2: Preparing Meat and cooking Chana Dal
Heat 2 tablespoons of oil in a separate large pot over medium-high heat. Cook and stir the onions until deep golden brown, 10 to 15 minutes. Put in the garlic. Stir in the turmeric, salt and pepper, and other spices for 1 to 2 minutes. Add chuck cubes; fry until coated in turmeric and browned on all sides, 5 to 10 minutes. Add the crushed tomatoes, cover the pot and let the tomatoes cook for 8-10 minutes. Stir in the tomato paste, rinsed split peas, and add the dried limes. Add water and let it cook.
Simmer Gheymeh over low heat for about 1h30. Check the stew every 10-15, to make sure that the stew has not dried out too much. Add some water if needed.
Step 3: Preparing Eggplants
Rinse and pat dry the eggplants. Brush them with olive oil and bake them in the oven at 210° for a few minutes until they turn nice golden brown. The cooking time might vary depending on the power of your oven. Or fry both sides of eggplants in a frying pan over the stovetop.
Step 4: Mix Stew Ingredients
Add fried eggplants to the stew, cover the pot, and let it cook over very low heat for 30 minutes until the eggplant is fully cooked. Do not stir as the eggplant might lose its shape. Adjust the taste with salt and pepper.
Step 5: Serve
Serve the stew on a deep plate. Discard dried limes before serving. Garnish with the fried eggplants. You can serve this typical Iranian dish with perfect steamed Persian rice(Chelo) and fresh herbs.
Delicious Iranian Side Dishes
Persian steamed rice (Chelo)
How to prepare Persian Dried Lime