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Persian Bademjan Gheimeh
Created by: Howcan Team
Ingredients
- 1 large eggplant, peeled and cubed
- 1 cup yellow split peas, rinsed
- 1 onion, finely chopped
- 2 tomatoes, diced
- 1 pound stewing beef, cubed
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground saffron
- Salt and pepper to taste
- 3 tablespoons vegetable oil
- 3 cups water
Instructions
- In a large pot, heat 2 tablespoons of vegetable oil over medium heat.
- Add the chopped onion and sauté until golden brown.
- Add the cubed beef to the pot and cook until browned on all sides.
- Stir in the turmeric, ground cinnamon, and ground saffron, and season with salt and pepper.
- Add the diced tomatoes and cook for 5 minutes, stirring occasionally.
- In a separate pan, heat the remaining 1 tablespoon of vegetable oil over medium heat.
- Add the cubed eggplant and cook until lightly browned.
- Add the rinsed yellow split peas to the pot with the beef and tomatoes.
- Pour in 3 cups of water and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 45 minutes, or until the split peas are tender and the stew has thickened.
- Add the cooked eggplant to the pot and simmer for an additional 10 minutes.
- Taste and adjust the seasoning if necessary.
- Serve the Persian Bademjan Gheimeh hot with steamed basmati rice.
Persian Bademjan Gheimeh is a traditional Iranian dish with a rich history dating back centuries. This flavorful stew features tender chunks of lamb or beef, yellow split peas, and fried eggplant, all simmered in a tangy tomato sauce infused with aromatic spices like turmeric and cinnamon. The dish is a beloved staple in Persian cuisine, often enjoyed during family gatherings and special occasions. Some renowned chefs and restaurants in Iran, such as Azari Restaurant in Tehran, are known for their exceptional Bademjan Gheimeh, showcasing the dish's regional variations and culinary expertise. To achieve the authentic flavors of this dish, it's crucial to master the art of frying the eggplant to a perfect golden crispness and balancing the spices for a harmonious blend of savory and tangy notes. Whether enjoyed in a bustling Iranian bazaar or prepared at home with time-honored techniques, Persian Bademjan Gheimeh continues to captivate food enthusiasts with its tantalizing flavors and cultural significance.
80 min
4
380 calories
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