Gheymeh Bademjoon (Persian Split Pea & Eggplant Stew)
A rich and comforting Persian stew made with tender eggplants, yellow split peas, and fragrant spices, simmered in a tomato-saffron broth and often served with fluffy Persian rice.
Ingredients (Serves 4–6)
- 2–3 medium eggplants (long or globe variety)
- 300g (10 oz) stewing beef or lamb, cut into small cubes
- 1 cup yellow split peas (lapeh), rinsed
- 1 large onion, finely chopped
- 2–3 tbsp tomato paste
- 3 cups beef or chicken broth (or water)
- 2–3 tbsp vegetable oil (plus more for frying eggplant)
- ½ tsp turmeric
- ¼ tsp cinnamon (optional, for warmth)
- A pinch of saffron, brewed in 2 tbsp hot water
- Salt & pepper, to taste
- 1–2 dried Persian limes (limoo amani), pierced with a fork, or 1 tbsp fresh lemon juice
- French fries or potato sticks, for garnish (optional)
Instructions
- Prepare the Eggplants
- Peel eggplants in stripes (alternating skin-on and skin-off for texture).
- Slice lengthwise into 1–2 cm thick pieces.
- Sprinkle with salt and set aside for 20 minutes to draw out bitterness, then pat dry.
- Heat oil in a pan and fry eggplants until golden on both sides. Set aside on paper towels.
- Cook the Meat
- In a large pot, heat 2–3 tbsp oil. Add chopped onions and sauté until golden.
- Add turmeric, then the meat. Brown on all sides.
- Add Tomato Paste & Broth
- Stir in tomato paste and cook for 2–3 minutes to remove its raw taste.
- Pour in broth (or water), add pierced dried limes, and bring to a gentle simmer.
- Cover and cook on low heat for 45–60 minutes, until meat is tender.
- Cook the Split Peas Separately
- In a small pot, boil split peas in water for about 15 minutes, just until halfway cooked.
- Drain and add them to the stew so they don’t overcook and turn mushy.
- Final Simmer
- Add brewed saffron, cinnamon (if using), salt, and pepper to taste.
- Gently place fried eggplants on top of the stew.
- Cover and simmer for another 15–20 minutes, letting all flavors blend without breaking the eggplants.
- Serve
- Serve hot with Persian rice.
- Garnish with fries or crispy potato sticks if desired.