Khoresh Gheymeh Bademjoon Recipe Lamb and Eggplant Stew - I got it from my Maman
Lamb Dishes,  Persian Classics,  Persian Stews

Khoresh Gheymeh Bademjan – Lamb Aubergine Stew with Split Peas

Khoresh-e Gheymeh Bademjan is a delicious Persian lamb stew with aubergines/eggplants, yellow split peas, and tomatoes. This tasty red stew is very popular with European and American friends.

In Iran it is common for people to occasionally prepare large quantities of food to share it with people in need. This custom is referred to as Nazri. A popular dish for this is Khoresh-e Gheymeh Bademjan. Sometimes people gather to help each other with the preparation and cook the khoresh in a large pan. They then transfer it to ‘take away’ containers to hand it out wherever it is needed most.

Tip: You can make a vegan version of it by using more of the split peas and cooking them in the stew together with the onions and garlic, instead of the meat. Adjust the amount of water you are adding according to the amount of peas. If in doubt use less. You can always add more hot water in the process. Also cut down on the cooking time. For a vegan version fry the aubergines without applying the egg white. You can add the fried aubergines and tomatoes once the split peas are cooked, after about 30 minutes. Let everything simmer together until you have a thick, flavourful stew.

Khoresh Gheymeh Bademjan | Lamb Stew with Aubergines and Yellow Split Peas | igotitfrommymaman.com

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Time

Prep: 20 min

Cook: 1 h 40 min

Total: 2 h

Ingredients for Khoresh Gheymeh Bademjoon (serving 4)

500g lamb leg or shoulder (about 1 lbs)

2 large aubergines / eggplants

12 cherry vine tomatoes

1 onion

3 cloves garlic

100g yellow split peas (measured dry) (3/8 cup)

500ml water or more (2 cups)

1 egg

100ml vegetable oil (1/4 cup)

4 tbsp tomato puree

2 tsp turmeric

1 tsp black pepper

1 tbsp salt + extra to taste

Method of cooking Khoresh Gheymeh Bademjan

Prep the aubergines/eggplants

Cut the aubergines lengthwise in three slices (in halves if you’re using small aubergines). Generously salt the aubergine slices and let them sit for 15 minutes.

Get the stew cooking

Cut the meat into 2.5cm / 1 inch small cubes. Select a pan that is large enough to fry the meat and also has a lid. Sauté the lamb pieces over medium to high temperature in 3 tbsp hot vegetable oil until golden brown brown on each side. Remove the meat from the pan.

Finely chop the onion and garlic. Gently sauté the onions over low to medium heat in the same oil you fried the meat in. After about 5 minutes add the garlic and sauté them together for a few more minutes.

Return the meat to the pan. Add the tomato paste, onion, garlic, turmeric, black pepper, and salt to taste.

Add 2 cups of freshly boiled water to the pan, put on the lid and let the stew simmer for 1 hour over low to medium heat.

Cook the split peas

Cook the split peas in boiling water. The cooking time varies from brand to brand. Some brands need 20 minutes, others up to 45 minutes like the ones from Anjoman, that I recently used. You might wanna try them after 15 minutes every so often until they are just cooked or al dente. Once cooked, drain the water, rinse them with cool water and set them aside until it’s time to add them to the stew.

Fry the aubergines

Dry the aubergine slices with a paper towel or clean kitchen towel. Divide the egg into yolk and white. You only need the egg white. Brush the aubergine slices from the cut sides with egg white. Heat the remaining vegetable oil in a frying pan and fry the aubergines in it until golden brown.

After 1 h of letting the stew simmer, add more hot water, if necessary. Then add the fried aubergine slices to it and make sure they are fully submerged in the stew. Lay the tomatoes on top and put on the lid. Let the stew simmer for a further 30 min over low to medium heat.

After about 15 min add the split peas to the stew and let everything simmer together.

Cook the rice

Prepare some delicious saffron rice with it.

Serve the Khoresh Gheymeh Bademjan with aromatic rice and creamy yogurt. Enjoy!

Khoresh Gheymeh Bademjan | Lamb Stew with Aubergines and Yellow Split Peas | igotitfrommymaman.com

Khoresh Gheymeh Bademjan

Course Main Course
Cuisine Persian
Keyword aubergine stew, aubergines, eggplant stew, eggplants, lamb stew, red stew, yellow split peas
Prep Time 20 minutes
Cook Time 1 hour 50 minutes
Total Time 2 hours
Servings 4 servings

Ingredients

  • 500 g lamb leg or shoulder 1 lbs
  • 2 large aubergines / eggplants
  • 12 cherry vine tomatoes
  • 4 tbsp yellow split peas
  • 1 onion
  • 3 cloves garlic
  • 500 ml water 2 cups
  • 1 egg
  • 100 ml vegetable oil 1/4 cup
  • 4 tbsp tomato paste
  • 2 tsp turmeric
  • 1 tsp black pepper
  • 1 tbsp salt + extra to taste

Instructions

Prep the aubergines/eggplants

  1. Cut the aubergines lengthwise in three slices (in halves if you’re using small aubergines). Generously salt the aubergine slices and let them sit for 15 minutes.

Get the stew cooking

  1. Cut the meat into 2.5cm / 1 inch small cubes. Select a pan that is large enough to fry the meat and also has a lid. Sauté the lamb pieces over medium to high temperature in 3 tbsp hot vegetable oil until golden brown brown on each side. Remove the meat from the pan.

  2. Finely chop the onion and garlic. Gently sauté the onions over low to medium heat in the same oil you fried the meat in. After about 5 minutes add the garlic and sauté them together for a few more minutes.

  3. Return the meat to the pan. Add the tomato paste, onion, garlic, turmeric, black pepper, and salt to taste. 

  4. Add 2 cups of freshly boiled water to the pan, put on the lid and let the stew simmer for 1 hour over low to medium heat.

Cook the split peas

  1. Cook the split peas in boiling water. The cooking time varies from brand to brand. Some brands need 20 minutes, others up to 45 minutes like the ones from Anjoman, that I recently used. You might wanna try them after 15 minutes every so often until they are just cooked or al dente. Once cooked, drain the water, rinse them with cool water and set them aside until it’s time to add them to the stew. 

Fry the aubergines

  1. Dry the aubergine slices with a paper towel or clean kitchen towel. Divide the egg into yolk and white. You only need the egg white. Brush the aubergine slices from the cut sides with egg white. Heat the remaining vegetable oil in a frying pan and fry the aubergines in it until golden brown.

  2. After 1 h of letting the stew simmer, add more hot water, if necessary. Then add the fried aubergine slices to it and make sure they are fully submerged in the stew. Lay the tomatoes on top and put on the lid. Let the stew simmer for a further 30 min over low to medium heat. 

  3. After about 15 min add the split peas to the stew and let everything simmer together.

Cook the rice

  1. Prepare some delicious saffron rice with it. Enjoy!


Khoresh Gheymeh Bademjan | Lamb Stew with Aubergines and Yellow Split Peas | igotitfrommymaman.com

I hope you enjoyed this recipe! If you have any questions please let me know in the comments, I’m always happy to help. I’d love to see your Khoresh-e Gheymeh Bademjan turned out! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!

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