Eggplant Persian 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:)
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
- Olive Oil
- Salt & pepper
- Dried parsley (optional)
- Preheat oven to 400F (200C).
- 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.
- 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.
- 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).
- When split peas are cooked, mix through the Persian Recipe Base - Gheymeh and allow to boil then simmer.
- 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 :)