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Gheymeh Bademjan
4 serving
This is a vegetarian version of Khoresh Bademjan, using yellow split peas instead of lamb or beef.
Ingredients
- 2 lb. Eggplant, peeled, sliced, baked
- 1 c. Yellow Split Pea, cooked
- 1/2 tsp. Kosher Salt
- 2 Onions, thinly sliced
- 3 Tbsp. Butter
- 1/2 tsp. Ground Turmeric
- 2 Tbsp. Tomato Paste
- 1/4 tsp. Ground Black Pepper
- 1/8 tsp. Cayenne Powder
- 1/8 tsp. Saffron Powder
- 1 c. Orange Juice
- 2 tsp. Orange Zest
- 1/2 c. Lemon Juice
- 1/2 c. Water, hot
Instructions
Instructions
5 minutes
1.
1.
In a large pan over medium-high heat, fry the onions in butter until golden.
2 minutes
2.
2.
Add turmeric to pan and continue to fry until rich golden brown.
3 minutes
3.
3.
Add tomato paste, salt, pepper, saffron, and split peas. Reduce heat to low and cook briefly, sttirring to incorporate.
2 minutes
4.
4.
Add the pomegranate concentrate and continue cooking, stirring to incorporate.
6 minutes
5.
5.
Add the orange zest, orange juice, lemon juice, and hot water; bring to a boil.
30 minutes
6.
6.
Add eggplant, return to a boil, cover, and continue cooking over low heat until eggplants are very tender.