Yellow Split Peas And Dried Lime Beef Stew W/ Eggplant (gheymeh) Recipe
Yellow split peas, beef, dried lime topped with fried eggplant
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Ingredients
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Stew Base
Frying & Flavoring
Eggplant Topping
Garnish
Method
Stew Base
- 1
Prepare split peas
Rinse 1 cup yellow split peas under cold water until water runs clear. Drain and set aside.
- 2
Brown the beef and onions
Heat 2 tablespoons of the vegetable oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Add the chopped onion and sauté until translucent, about 5–7 minutes. Push onions to the side, add beef cubes in a single layer (work in batches if necessary) and brown on all sides, about 5–7 minutes total. Season with 1 tsp turmeric while cooking to color the meat and onion.
- 3
Add tomato paste and spices
Stir in 2 tablespoons tomato paste and cook 2–3 minutes until it darkens slightly, which removes raw acidity. Add 1/2 tsp black pepper, 1.5 tsp salt, and 1/4 tsp ground cinnamon (if using). Mix to coat beef and onions.
- 4
Combine peas, dried lime, and liquid
Add the rinsed split peas to the pot, then add the 2 pierced dried limes. Pour in 4 cups of broth or water, scraping up any browned bits from the bottom. Bring to a gentle boil, then reduce heat to low so the stew simmers gently. Cover partially and simmer for 45–60 minutes, stirring occasionally, until the beef is tender and the split peas are soft but still hold some shape. If the stew thickens too much, add up to 1 cup additional water or broth during cooking.
- 5
Adjust seasoning and flavor of dried lime
About 10 minutes before the stew is done, taste and adjust salt and pepper. If you want more dried-lime aroma, remove one of the dried limes, break it open and scrape some of the inner pulp and powder into the stew (or add 1/2 tsp dried lime powder). Return the broken lime to the pot if desired and continue simmering lightly.
Eggplant Topping
- 6
Prepare eggplant
While the stew simmers, slice the 2 eggplants into 1/2-inch rounds or 1-inch batons. Lay pieces in a single layer on a tray, sprinkle with 1 tsp salt, and let sit 10–15 minutes to draw out bitterness and moisture. Pat dry with paper towels.
- 7
Fry eggplant
Heat the remaining vegetable oil in a skillet over medium-high heat until shimmering (about 1/2-inch depth of oil). Fry eggplant in batches without crowding until golden brown and tender, about 3–4 minutes per side for rounds. Transfer fried eggplant to a paper towel–lined plate to drain. If you prefer a lighter topping, brush slices with oil and roast at 425°F (220°C) for 20–25 minutes, flipping once, until browned.
- 8
Crisp topping (optional)
For an extra crisp finish, after draining, return the skillet to high heat and briefly crisp the drained eggplant pieces 30–60 seconds per side with a little fresh oil.
Finish & Serve
- 9
Assemble stew
When the stew is tender and the peas are soft and thickened, remove and discard the dried lime shells (or leave one split lime for presentation). If the stew is too thin, simmer uncovered 5–10 minutes to reduce; if too thick, add a splash of water or broth.
- 10
Plate
Ladle the hot stew over cooked basmati rice or serve with flatbread. Arrange the fried eggplant on top of each serving.
- 11
