Gheymeh Bademjan Recipe

Soak and rinse peas

Rinse the yellow split peas under cold water until water runs clear. Optional: soak peas in water for 30 minutes to reduce cooking time, then drain.

Heat 1 tablespoon of the vegetable oil in a heavy-bottomed pot over medium heat. Add the chopped onion and sauté, stirring occasionally, until golden and soft (8–10 minutes). Add minced garlic and cook 30 seconds until fragrant.

Push the onion to the side of the pot. Add remaining 2 tablespoons of oil and increase heat to medium-high. Add lamb cubes in a single layer and brown on all sides, 6–8 minutes. Work in batches if necessary so meat browns rather than steams.

Stir onions and meat together. Add turmeric, ground cinnamon (if using), salt and black pepper; stir to coat meat and onions and bloom the spices for 1 minute.

Add the tomato paste and cook, stirring, for 2–3 minutes to remove raw tomato flavor. Then add the drained split peas and the pierced dried limes. Pour in the water or stock, scraping any browned bits from the pot. Bring to a gentle boil.

Reduce heat to low, cover partially, and simmer gently for 50–60 minutes, stirring occasionally, until the lamb and peas are tender and the stew has thickened. If using unsoaked peas, allow 10–20 minutes more and check liquid level; add a little hot water if too thick or if peas not tender.

While the stew simmers, prepare the eggplant. Lightly salt the cut eggplant and let sit 10 minutes to draw out bitterness, then pat dry with paper towels.

Heat a wide frying pan over medium-high heat and add enough oil to coat the bottom (about 3–4 tablespoons) or shallow-fry in batches using more oil. Fry eggplant slices in batches until deep golden brown and tender, 3–5 minutes per side. Transfer fried eggplant to a plate lined with paper towels to drain. Alternatively, for a lighter version, brush slices with oil and roast at 220°C (430°F) on a sheet pan until browned, 20–25 minutes, turning once.

When the stew is nearly done and the peas are soft, taste and adjust seasoning. If stew is too acidic from tomato and dried lime, stir in up to 1/2 teaspoon sugar. Add a teaspoon of lemon juice only if you want extra brightness.

Remove the pierced dried limes (or break them and scoop out seeds if desired) or leave whole for stronger flavor. Gently arrange the fried eggplant on top of the stew, pressing slightly so eggplant absorbs some sauce. Simmer uncovered 5–10 minutes so flavors meld and eggplant warms through.

Spoon Gheymeh Bademjan into a serving dish. Sprinkle chopped parsley or cilantro over the top. Serve hot with steamed basmati rice or saffron rice, and lemon wedges on the side.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove adding a splash of water if needed.