Gheimeh Bademjan

Gheimeh bademjan pairs the classic split pea stew with golden slices of fried aubergine, which are laid on top so they keep their shape.

TIME BREAKDOWN
Prep: 45 min
Cook: 2h 30m
Total: 3 hours 15 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Medium

Ingredients

  • 600g lamb shoulder, trimmed and cut into 2.5cm cubes
  • 150g yellow split peas, rinsed
  • 2 onions, finely chopped
  • 3 tbsp sunflower oil
  • 1 tsp ground turmeric
  • ½ tsp ground cinnamon
  • 3 tbsp tomato purée
  • 3 dried limes (limoo amani), pierced several times
  • ¼ tsp saffron threads, ground and steeped in 2 tbsp hot water
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 large aubergines (about 600g), cut into 1.5cm rounds
  • 1 tbsp salt, for the aubergines
  • About 8 tbsp sunflower oil, for frying the aubergines

Method

  1. Layer the aubergine slices in a colander, sprinkle with the 1 tbsp salt and leave for 30 minutes. Rinse and pat completely dry.

  2. Boil the split peas in water for 10-15 minutes, then drain and rinse.

  3. Heat the 3 tbsp oil in a large pot and fry the onions for 12 minutes until golden. Add the turmeric, then the lamb, and brown for 8-10 minutes. Stir in the tomato purée for 2 minutes.

  4. Add 800ml hot water, the salt and pepper, cover and simmer gently for 45 minutes. Add the split peas, cinnamon and dried limes and cook for a further 45 minutes.

  5. Meanwhile, shallow-fry the aubergine slices in batches in the remaining oil for 3-4 minutes per side until golden. Drain on kitchen paper.

  6. Stir the saffron water into the stew. Arrange the aubergine slices over the surface without stirring, cover and simmer for 15-20 minutes until the lamb is tender. Serve with chelo.