• Gently fry onion, turmeric, salt and cumin until the onion is transparent, adding oil generously as needed.
• Stir through the dried lime and let cook for a further 1 minute or so.
• Add washed yellow split peas, stirring through the mixture.
• Add tinned tomatoes, tomato paste and turmeric, and enough water to cover.
• Bring to boil and leave to gently simmer for about an hour. Regularly stirring, and adding more water as needed.

Prepare Topping

• Thickly slice the eggplant into ½ inch rounds
• Bring large saucepan of salty water to the boil.
• Drop in the eggplant in batches and cook until semi-transparent. Do not over cook.
• Drain on a tea towel or paper towel until dry.
• Thickly slice the tomato into ½ inch rounds

Putting it all together

• Divide the prunes between 4 - 5 glass oven proof serving dishes
• Spoon the Khoresh Gheymeh on top of the prunes
• Layer rows of boiled eggplant and tomato alternately
• Diagonally drizzle tamarind syrup decoratively across the top
• Optionally sprinkle with crushed black pepper, rock salt and sesame seeds
• Cook in a moderate oven (180° C) for around 30 - 45 minutes