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.
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
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.