Khoresh Gheymeh Bademjan | Lamb Stew with Aubergines and Yellow Split Peas | igotitfrommymaman.com
Lamb Dishes,  Persian Classics,  Persian Stews

Khoresh-e 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. Add the tomato puree and spices from the beginning and cut down on the cooking time. For a vegan version fry the aubergines without applying the eggwash. 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

Time

Prep: 20 min

Cook: 1 h 40 min

Total: 2 h

Ingredients for Khoresh-e Gheymeh Bademjan (serving 4)

600g lamb leg (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)

750ml water or more (3 cups)

1 egg

125ml vegetable oil + 3 tbsp (1/2 cup + 3tbsp)

3 heaped tbsp tomato puree

2 1/2 tsp turmeric

1 tsp black pepper

3tbsp salt + extra to taste

Method of cooking Khoresh-e Gheymeh Bademjan

Get the stew cooking

Cut the meat into 2cm / 3/4 inch small cubes. Select a pan that is large enough to to fry the meat and also has a lid. Fry 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 fry the onions over low to medium heat in the same oil you fried the meat in. After about 5 minutes add the garlic and fry them together for a few more minutes.

Frying meat for khoresh | igotitfrommymaman.com

Return the meat to the pan. Add 3 cups of freshly boiled water to the pan, add the lid and let the stew simmer for 1 hour over low to medium heat.

Prep the aubergines/eggplants

Peel the aubergines and cut them in half lengthwise. Add water to a bowl and dissolve 3 tbsp of salt in it. Let the aubergines soak in there. Put a plate on top so they won’t float on the surface.

Soaking Aubergines for Khoresh Gheymeh Bademjan | igotitfrommymaman.com

Pre-cook the split peas

Pre-cook the split peas in salted boiling water for 20 minutes. Once cooked drain the water and set the split peas aside until it’s time to add them to the stew.

Spice up your Khoresh-e Gheymeh Bademjan

After the stew has been cooking for 1 hour, add the tomato puree, turmeric, black pepper, and salt to taste (I used 1 1/2 tsp) to it. Add more hot water if necessary. I added 125ml / 1/2 cup more at this point.

Fry the aubergines

Remove the aubergine halves from the water and dry them with a paper towel. Make an egg wash by briefly whisking the egg with a fork. Brush the aubergines from both sides with the egg wash. Heat the 125ml / 1/2 cup of vegetable oil in a frying pan and fry the aubergines in it until golden brown from both sides.

Fried Aubergines | igotitfrommymaman.com

Add the fried aubergines and split peas to the stew, as well as the whole cherry tomatoes and let it simmer for a further 15 minutes.

Cook the rice

Prepare some delicious Kateh rice to go with it.

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

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

Khoresh-e 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 40 minutes
Total Time 2 hours
Servings 4 servings

Ingredients

  • 600 g lamb leg 1 lbs
  • 2 large aubergines / eggplants
  • 12 cherry vine tomatoes
  • 100 g yellow split peas (measured dry) 3/8 cup
  • 1 onion
  • 3 cloves garlic
  • 750 ml water 3 cups
  • 1 egg
  • 125 ml vegetable oil + 3 tbsp 1/2 cup + 3 tbsp
  • 3 heaped tbsp tomato puree
  • 2 1/2 tsp turmeric
  • 1 tsp black pepper
  • 3 tbsp salt + extra to taste

Instructions

GET THE STEW COOKING

  1. Cut the meat into 2cm / 3/4 inch small cubes. Select a pan that is large enough to to fry the meat and also has a lid. Fry 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 fry the onions over low to medium heat in the same oil you fried the meat in. After about 5 minutes add the garlic and fry them together for a few more minutes.

  3. Return the meat to the pan. Add 3 cups of freshly boiled water to the pan, add the lid and let the stew simmer for 1 hour over low to medium heat.

PREP THE AUBERGINES/EGGPLANTS

  1. Peel the aubergines and cut them in half lengthwise. Add water to a bowl and dissolve 3 tbsp of salt in it. Let the aubergines soak in there. Put a plate on top so they won’t float on the surface.

PRE-COOK THE SPLIT PEAS

  1. Pre-cook the split peas in salted boiling water for 20 minutes. Once cooked drain the water and set the split peas aside until it’s time to add them to the stew.

SPICE UP YOUR KHORESH-E GHEYMEH BADEMJAN

  1. After the stew has been cooking for 1 hour, add the tomato puree, turmeric, black pepper, and salt to taste (I used 1 1/2 tsp) to it. Add more hot water if necessary. I added 125ml / 1/2 cup more at this point.

FRY THE AUBERGINES

  1. Remove the aubergine halves from the water and dry them with a paper towel. Make an egg wash by briefly whisking the egg with a fork. Brush the aubergines from both sides with the egg wash. Heat the 125ml / 1/2 cup of vegetable oil in a frying pan and fry the aubergines in it until golden brown from both sides.

  2. Add the fried aubergines and split peas to the stew, as well as the whole cherry tomatoes and let it simmer for a further 15 minutes.

COOK THE RICE

  1. Prepare some delicious Kateh rice to go with it. (For the recipe search for ‘Kateh rice’ on the blog)

  2. Serve the Khoresh-e Gheymeh Bademjan with aromatic rice and creamy yogurt. 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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