Persian cooking: recipes · Khoresht: stews (served with rice)

Gheimeh Bademjan قیمه بادمجان

Gheimeh with fried aubergines: the soft aubergines soak up the sauce of tomato, split peas and dried lime.

⏱ 150 min

Ingredients

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  • 500 g lamb or beef (stewing cubes)
  • 2½ onions
  • 1¼ tsp turmeric
  • 125 g yellow split peas
  • 2½ tbsp tomato paste
  • 3¾ dried limes (limoo amani)
  • 3¾ aubergines
  • 2½ tomatoes
  • 1¼ tbsp saffron threads, ground and dissolved in 4 tbsp hot water
  • 10 tbsp oil
  • salt (to taste)
  • black pepper (to taste)

Method

  1. Soak the split peas for 1 hour. Dice the onions and fry in 3 tbsp oil until golden, add turmeric and the meat and brown.
  2. Fry the tomato paste briefly, cover with water, season with salt and braise covered for 1 hour.
  3. Add the split peas and the pierced limes and simmer for another 45 minutes.
  4. Peel the aubergines, halve lengthwise, salt them and leave for 20 minutes, pat dry and fry golden in the remaining oil. Halve the tomatoes and fry briefly.
  5. Lay the aubergines and tomatoes on top of the gheimeh, drizzle with saffron and leave covered for 20 minutes. Serve with rice.