Gheimeh Bademjan with Steamed Rice and Shirazi Salad

A classic Persian stew featuring tender lamb, yellow split peas, and fried eggplant, slow-cooked in a tangy tomato-saffron sauce and served with fluffy basmati rice and a refreshing cucumber-tomato salad.

• Prep: 35 min
• Cook: 1 hr 40 min
• Total: 2 hr 15 min
• Servings: 3
• Cuisine: Persian
• Difficulty: Medium

Dietary

• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Sugar

Tags

• stir-fry
• savory
• tangy
• classic
• comfort food
• fresh

Ingredients

• 1 tablespoon olive oil
• 1 pound lamb stew meat (boneless, cut into 1-inch cubes)
• 1 yellow onion (medium, chopped)
• 2 tablespoon tomato paste
• 1 teaspoon turmeric (ground)
• 0.5 cup yellow split peas (rinsed)
• 3 dried limes (pierced)
• 3 cup beef broth
• 0.25 teaspoon saffron threads (bloomed in 2 tablespoons hot water)
• 3 globe eggplants (medium, peeled and sliced lengthwise into 1/2-inch thick pieces)
• 2 tablespoon vegetable oil
• 1.5 cup basmati rice (rinsed several times)
• 1 cucumber (large, peeled and finely diced)
• 2 Roma tomatoes (finely diced)
• 0.25 red onion (medium, finely diced)
• 0.25 cup fresh mint (chopped)
• 2 tablespoon fresh lime juice
• 1 teaspoon salt
• 0.5 teaspoon black pepper (ground)

Instructions

1. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb stew meat and sear until browned on all sides, about 5-7 minutes. Remove lamb from the pot and set aside.
2. Add the yellow onion to the pot and sauté until softened and translucent, about 5-7 minutes. Stir in the tomato paste and ground turmeric, cooking for 2 minutes until fragrant.
3. Return the lamb to the pot. Add the rinsed yellow split peas, pierced dried limes, beef broth, and bloomed saffron threads. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
4. While the stew simmers, prepare the eggplant. Sprinkle the peeled and sliced globe eggplant pieces with 1/2 teaspoon salt and let them sit for 15 minutes to draw out moisture, then pat dry with paper towels.
5. Heat the 2 tablespoons vegetable oil in a large skillet over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
6. After the stew has simmered for 1 hour, gently add the fried eggplant slices to the pot. Continue to simmer for another 30 minutes, or until the lamb is very tender and the split peas are cooked through. Season the stew with 1/2 teaspoon salt and 1/4 teaspoon black pepper to taste.
7. For the rice, bring 4 cups of water to a boil in a medium pot with 1/2 teaspoon salt. Add the rinsed basmati rice and boil for 7-10 minutes, until the grains are elongated and slightly soft but still firm in the center (al dente).
8. Drain the rice in a fine-mesh colander. Return the pot to low heat. Add 1 tablespoon olive oil to the bottom of the pot, then carefully transfer the par-cooked rice to the pot, forming a pyramid shape. Cover with a clean kitchen towel under a tight-fitting lid, and steam for 30 minutes.
9. Prepare the Shirazi salad: In a medium bowl, combine the diced cucumber, Roma tomatoes, red onion, and chopped fresh mint. Dress with fresh lime juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Toss gently to combine.
10. Fluff the steamed basmati rice with a fork. Serve the Gheimeh Bademjan hot over the rice, accompanied by the Shirazi salad.

Notes

To achieve a nice 'tadigh' (crispy rice crust), ensure the pot for the rice is non-stick or well-oiled before adding the par-cooked rice for steaming.

Nutrition (per serving)

• Calories: 780
• Protein: 58.7 g
• Carbohydrates: 84.1 g
• Fat: 20.3 g
• Fiber: 12.8 g
• Sodium: 880 mg
• Saturated Fat: 5.9 g
• Sugar: 7.4 g
• Cholesterol: 120 mg