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Split Pea and Eggplant Stew (Gheimeh Bademjan)

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Gheimeh Bademjan is a very popular Persian split pea and eggplant stew. When I was little, I did not like eggplant and this stew is what made me start absolutely loving it. It's got a great, deep flavour and very comforting texture.
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Serve this with Persian rice for the perfect meal!

Total Time: 2 hours

Yield: 4-6 servings

Ingredients:

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Steps:

  1. Peel the eggplants and cut them in half vertically. Sprinkle about 1 tablespoon to the 6 halves and let sit in a colander. This process removes the bitterness from the eggplant.
  2. In a deep pot, heat 1 tablespoon of oil over medium-high heat. Add onions and cook for about 5 minutes or until slightly golden. Add meat, turmeric, all spice, and cinnamon. Add salt and pepper to taste. Increase heat to high. Cook for about 5 minutes. There will be a significant amount of liquid from the beef: do not discard. Set the mixture aside in the pot.
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  4. In another pan, heat 1 tablespoon of oil on medium heat. Add split peas and cook, stirring frequently, for a few minutes.
  5. Add tomato paste to split peas and cook for 2 to 3 minutes, stirring frequently. It will deepen in colour.
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  7. Return the large pot of beef and onions to heat and add two cups of water. Pour in split pea and tomato paste mixture. Bring to a boil then simmer on low.
  8. With a fork, punch holes all over the dried limes. Drop the limes into the stew. Cover pot and continue to simmer for about an hour.
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  10. In a large skillet, heat 3 tablespoons of oil over medium heat. Add eggplants, brown each side for 2 to 4 minutes. Place on paper towel to drain the excess oil.
  11. When the stew has finished cooking, add in the cooked eggplants.
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  13. Serve with basmati rice.

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July 27, 20170 found this helpful

Here is the recipe for the rice that I make for this dish:

http://www.thri  otato-Tadig.html

Reply Was this helpful? Yes

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