Khoresht Gheimeh Badamjan ("ghay-MEH ba-dam-joon." yay farsi!)

I received a recipe submission that I wanted to make sure I posted ASAP. Michele from Berkeley, California is quite the cook and she wanted to share a delicious meal with us. We do not have a picture, but I based on her facebook profile it looks like others have made this recipe and think it is awesome! I can't wait to try it.

Khoresht Gheimeh Badamjan
(Eggplant and Yellow Split Pea Stew)
This is a Persian recipe typically containing meat. This is a
vegetarian version that is equally delicious, and can be made vegan
by simply replacing the butter with oil. Enjoy!

Ingredients
2 large onions, peeled and thinly sliced
2 cloves garlic, peeled and crushed
3 tablespoons vegetable oil
3 tablespoons butter (or oil)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
1/2 teaspoon ground saffron dissolved in 4 tablespoons hot
water
1 cup unripe grapes (ghureh)
2 medium eggplants
1 cup split yellow peas
2 12-ounce cans fire roasted diced tomatoes
4 dried limes or lemons, pierced with the tip of a knife

Garnish
1 large tomato, halved
1 large onion, quartered

Method
1. In a large pot, cook the onions and garlic with 3
tablespoons butter over medium heat, stirring often,
until the onions are golden brown. This should take
about 10 – 15 minutes depending on the size of your
pot. Once brown, add salt, pepper, turmeric, saffron
water and stir.

2. Add 2 cups water, 2 cans tomatoes and juice, unripe
grapes, dried limes, 1/2 cup of the split yellow peas,
cinnamon, nutmeg & cardamom. Bring to a boil,
uncovered, over high heat. Once boiling, cover pot
and simmer over low heat for 1 – 1 1/2 hours.

3. Peel eggplants and cut into chunks approximately 2” x
4”. Sprinkle eggplant with 2 tablespoons salt and set
aside in a colander for 20 minutes. Rinse and pat dry.

4. Brown the eggplant in a non-stick skillet in 3
tablespoons oil; set aside. (For an even healthier
version, you may broil the eggplant)

5. Broil the quartered onion and halved tomato until
charred; set aside.

6. Approximately 40 minutes before stew is finished, add
the remaining 1/2 cup yellow split peas to the pot and
stir. Press down on the dried limes with a spatula to
help them break down. Place the eggplant in the pot,
on top of the stew, and cover. Allow stew to simmer
until split peas are soft. Serve hot with steamed
basmati rice and charred onions and tomato as a
garnish.

Copyright © 2009, Michele F. Salami

Let us (me & Michele) know if you try it & if you do post a comment.