Eggplant and Split Pea Stew, also known as Gheimeh Bademjan, is a delightful Iranian dish with a blend of rich flavors and textures. This stew features tender eggplant, split peas, tomatoes, and spices like turmeric and cinnamon. It is simmered until the flavors meld, resulting in a hearty and flavorful meal. Gheimeh Bademjan is traditionally served with aromatic basmati rice and garnished with fried onions and dried lime, offering an authentic taste of Persian cuisine that is both comforting and delicious.
Ingredients
- 1 large eggplant, peeled and cubed
- 1 cup yellow split peas, rinsed
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp turmeric powder
- 1/2 tsp cinnamon
- 2 cups vegetable broth
- 1 can diced tomatoes
- 2 Tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and garlic, and sauté for 2 to 3 minutes until translucent.
- Stir in the turmeric and cinnamon, and cook for another minute to release their aroma.
- Add the cubed eggplant, rinsed split peas, diced tomatoes, and vegetable broth to the pot.
- Season with a pinch of salt and pepper, then bring to a boil. Reduce the heat to low, and let it simmer for 40 minutes, stirring occasionally.
- Check that the split peas are tender before adjusting the seasoning if needed.
- Serve the stew hot with basmati rice, optionally garnished with fried onions and dried lime.
Keywords: Stew, Hearty, Wholesome, Main Course, Persian
Spice Rack: Turmeric, Cinnamon
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