Khoresht-e Gheymeh Bademjan (Persian Saffron Yellow Split Pea, Dried Lime & Eggplant Stew) – Authentic Iran Recipe
Perfumed with pierced dried limes and saffron, topped with golden eggplant and crunchy matchstick potatoes.
- Country of Origin
- 🇮🇷 Iran (Middle East, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Tender beef cubes (or mushrooms), Yellow split peas, Golden pan-seared eggplant and crispy shoestring potatoes, Whole dried Persian limes (limoo amani), Brewed saffron
Ingredients for Khoresht-e Gheymeh Bademjan (Persian Saffron Yellow Split Pea, Dried Lime & Eggplant Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender beef cubes (or mushrooms), prepped into bite-sized pieces
- 1.5 cups yellow split peas, washed and trimmed
- 1 cup golden pan-seared eggplant and crispy shoestring potatoes
- 1 medium onion and 3 cloves garlic, finely minced with whole dried Persian limes (limoo amani)
- 1.5 tbsp traditional Iran seasoning (brewed saffron, cinnamon, tomato paste)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown tender beef cubes (or mushrooms) for 5 minutes.
- Add minced onion, garlic, whole dried Persian limes (limoo amani), and brewed saffron, cinnamon, tomato paste, stirring for 2 minutes until deeply aromatic.
- Add yellow split peas and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in golden pan-seared eggplant and crispy shoestring potatoes right before serving warm.