Recipes

Eggplant Stew - Khoresh Bademjan

Eggplant Stew - Khoresh Bademjan

This is a recipe that showcases the distinct flavours from mouth-watering ingredients that makes vegetarian Khoresh Bademjan (eggplant stew) one of the most loved dishes in Iran.

To make life a little easier, we're going to use our Persian recipe base - Gheymeh, with its complex mild flavours of turmeric, cinnamon & rose water to make for some satisfying eating.

This almost deconstructed version might have a few extra steps than most one pot stews, but I highly recommend giving it a go.

Baking the eggplants almost caramelises them and with the help of a little olive oil and seasoning really brings out their mild and tender flavours.

The yellow split peas gives us a familiar dhal like consistency and this wouldn't be a family favourite without those homemade chippies on the side:)

[Serves 4]

You Will Need:

  • 6 Lebanese eggplants - top & tailed, then cut in half
  • Persian Recipe Base - Gheymeh
  • 1 cup of yellow split pea
  • 2 large potatoes
  • Ghee
  • Olive Oil
  • Salt & pepper
  • Dried parsley (optional)

Method:

  1. Preheat oven to 400F (200C).
  2. Spread the eggplants over a baking tray and drizzle over the olive oil with salt & pepper. Cook for around 30 minutes or until eggplants are tender.
  3. To make those chippies: Peel the potato and cut into strips and rinse under cold water to clean away the starch. Pat dry with a paper towel and sprinkle with some salt. Fry in oil until golden brown.
  4. Meanwhile, wash then cook the yellow split peas with two cups of water and a knob of ghee. (You can use butter or olive oil).
  5. When split peas are cooked, mix through the Persian Recipe Base - Gheymeh and allow to boil then simmer.
  6. Time to plate up!

Enjoy this stew with aromatic saffron steamed rice, Greek Yoghurt & salad Shirazi & (find the recipe in our Free Recipe Book found on every jar).

Happy Feasting :)

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