Khoresh Gheymeh Bademjan - Persian Stew with Split Peas and Eggplant
A delightful easy recipe to prepare ahead for the busy household. Serve with Persian polo rice and chips.
Servings 20 servings
Calories 259kcal
Ingredients
- 4 med Onions Diced
- 1 kg yellow split peas washed
- 2 tlbs Turmeric
- 2 tlbs Salt
- 2 tlbs dried lime - limoo amani
- ½ tsp cumin
- 1 large tin crushed tomatoes 825g
- 3 tlb tomato paste
- 100 gram prepared tamarind
- 4 each eggplant
- 4 each fresh tomatoes
- 500 gram prunes
Instructions
- 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
Notes
This recipe makes 5 meals for our family. One for the day when I make it and 4 more for the freezer.
Remove from the freezer and let defrost on the shelf during the day. Pop into the oven to heat while preparing the polo rice and air fried chips.