Gheymeh Bademjan

Khoresh Gheymeh Bademjan is a traditional Iranian stew that combines slow-cooked meat, split yellow peas (lapeh), and fried eggplants in a tomato-based sauce flavored with dried Persian limes (limoo amani).

The preparation begins by sautéing finely chopped onions in oil until golden. Cubes of beef or lamb are then added and browned to build depth of flavor. Split yellow peas, which have been pre-soaked to soften, are incorporated next, followed by tomato paste to create a rich base. The stew is then seasoned with turmeric, cinnamon, and black pepper before simmering in water or broth.

A key ingredient in this dish is dried Persian limes (limoo amani), which are pierced before being added to the stew. These limes infuse the dish with a distinct tangy and slightly bitter note, which balances the richness of the meat and peas.

Eggplants are prepared separately by slicing, salting (to remove bitterness), and frying until golden brown. Some variations roast or bake the eggplants for a lighter version. Near the end of cooking, the fried eggplants are gently placed on top of the stew, allowing them to absorb the flavorful sauce without breaking apart.

Khoresh Gheymeh Bademjan is traditionally served with steamed Persian rice (Chelo) and often accompanied by a side of pickled vegetables (torshi) or fresh herbs (sabzi khordan) for a complete meal.