📝 About This Recipe
A crown jewel of Persian cuisine, Gheimeh Bademjan is a deeply aromatic stew that marries tender lamb or beef with earthy yellow split peas in a rich, saffron-infused tomato broth. The dish is defined by its crowning glory: silky, golden-fried eggplant and the hauntingly tart complexity of sun-dried limes. It is a masterclass in balance, offering a sophisticated interplay of savory, sour, and floral notes that have comforted Iranian families for generations.
🥗 Ingredients
The Meat and Aromatics
- 1.5 pounds Lamb leg or Beef chuck (cut into 1-inch cubes)
- 2 medium Yellow onion (finely diced)
- 3 pieces Garlic cloves (minced)
- 4 tablespoons Vegetable oil (divided)
The Stew Base
- 1/2 cup Yellow split peas (rinsed and soaked for 30 minutes)
- 3 tablespoons Tomato paste (high quality for deep color)
- 4 pieces Dried Limes (Limoo Amani) (pierced with a fork)
- 1 teaspoon Turmeric powder
- 1/2 teaspoon Cinnamon powder (or one cinnamon stick)
- 1/4 teaspoon Saffron thread (ground and dissolved in 2 tbsp hot water)
- to taste Salt and Black pepper
The Eggplant
- 4-5 medium Chinese or Italian Eggplants (peeled, leaving the green cap on if possible)
- 2 tablespoons Grape juice (Verjuice) or Lemon juice (for extra acidity)
- 1/2 cup Vegetable oil (for frying the eggplant)
👨🍳 Instructions
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1
Begin by preparing the eggplants. Peel them (leave the stems for aesthetics) and slice them lengthwise into 1-inch thick planks. Generously salt them and let them sit for 30 minutes to draw out bitterness and reduce oil absorption.
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2
In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil over medium heat. Add the diced onions and sauté for 8-10 minutes until translucent and starting to turn golden.
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3
Increase the heat to medium-high. Add the cubed meat and turmeric. Brown the meat on all sides until it develops a nice crust, about 5-7 minutes.
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4
Stir in the tomato paste and garlic. Sauté for another 2-3 minutes; frying the tomato paste is crucial as it deepens the color and removes the raw metallic taste.
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5
Drain the soaked split peas and add them to the pot. Stir to coat with the oil and aromatics. This 'toasting' helps the peas hold their shape during the long simmer.
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6
Pour in 4 cups of boiling water. Add the pierced dried limes and cinnamon. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the meat is fork-tender.
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7
While the stew simmers, rinse the salt off the eggplants and pat them very dry with paper towels. In a large skillet, heat the remaining oil and fry the eggplant slices until golden brown on both sides. Drain on paper towels.
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8
Check the stew's liquid levels. If it's too thin, simmer uncovered for a few minutes. Add the bloomed saffron water, salt, pepper, and the verjuice (or lemon juice).
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9
Gently place the fried eggplants on top of the stew. Do not stir vigorously, as you want the eggplants to remain intact. Cover and simmer for another 15-20 minutes so the eggplants absorb the flavors of the broth.
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10
Taste one last time. Adjust the seasoning, ensuring a perfect balance between the savory meat and the tartness of the limes. Remove the cinnamon stick if used.
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11
Transfer carefully to a serving platter, ensuring the eggplants are displayed beautifully on top of the meat and peas.
💡 Chef's Tips
To prevent the split peas from turning into mush, ensure you don't over-soak them and always sauté them briefly before adding water. If you find the stew too tart, remove the dried limes earlier in the cooking process. For the most authentic color, use high-quality Persian saffron and bloom it with a single ice cube for a more vibrant red hue. To reduce oil in the eggplants, you can brush them with oil and roast them at 400°F (200°C) until tender instead of frying. Always use boiling water when topping up the stew to keep the temperature consistent and the meat tender.
🍽️ Serving Suggestions
Serve over a bed of fluffy Persian Basmati rice with a crispy golden crust (Tahdig). Pair with a side of 'Mast-o-Khiar' (Persian yogurt and cucumber dip) to cool the palate. A fresh herb platter (Sabzi Khordan) including radish, mint, and tarragon is the traditional accompaniment. Serve with 'Salad Shirazi' (finely diced tomato, cucumber, and onion) for a refreshing crunch. A glass of 'Doogh' (savory yogurt drink with dried mint) complements the tartness of the stew perfectly.