Stew
Gheimeh Bademjan
خورش قیمه بادمجان
Also called: Gheimeh with Eggplant
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 25 min (Estimated)
- Plan ahead
- 60 min
- Makes
- 4 servings (Estimated)
- Kind
- Stew
- Where it is eaten
- Eaten across Iran
- Serving
- 350 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- meat 400 g
- yellow split peas 140 g
- eggplant 500 g
- tomato paste 60 g
- onion 200 g
- dried lime 3 whole
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Soak the split peas and salt the eggplant to draw out bitterness
Method
Soak the split peas for a few hours; salt the peeled eggplants, then rinse them.
Fry the onion in oil with turmeric, then add the meat and brown it.
Fry the tomato paste briefly on its own and stir it into the meat.
Add hot water and simmer gently, adding the split peas and dried limes at the halfway point.
Fry or oven-roast the eggplants and lay them over the stew near the end.
Simmer another twenty minutes until the sauce is developed, and serve with chelow rice.
Cook's notes
Add the split peas late so they keep their shape, and add the eggplant at the end so it stays intact.
Background
Gheimeh Bademjan is one of the most popular versions of gheimeh and a fixture at gatherings and nazri meals, with the eggplant standing in for the usual fried potatoes.
Nutrition
| Energy | 430 kcal |
|---|---|
| Protein | 28 g |
| Fat | 22 g |
| Carbohydrate | 30 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0681 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods