Khōresh-e Gheymeh Bādemjān [Split Pea & Eggplant Stew | vegan]

Classic Split Pea & Eggplant Stew | vegan

Origin: Pan-Iranian Classic

Khōresh-e Gheymeh is typically defined by a friendly household rivalry: do you want your split pea stew topped with crispy fried potatoes (sīb-zamīnī) or layered with tender, silky eggplant (bādemjān)? This recipe refuses to compromise, bringing you the ultimate hybrid. Born and perfected in the bustling urban kitchens of Old Tehran during the Qajar era, this style of stew underwent a massive culinary evolution in the late 19th century when newly introduced tomatoes transformed the savory Persian broth into a rich, deep red gravy.

This recipe combines the depth of yellow split peas (lappeh) with the meltingly soft texture of eggplant, then tops it all with crispy hand-cut fries to create one of the heartiest stews on this site. Even without lamb, slowly simmering the tomato paste and split peas yields a deep savory flavor that hits the spot instantly, while pierced dried limes (limoo amani) cut beautifully through the rich, tangy base.

Serves: 4
Preparation time: 30 minutes (plus 2 hours soaking)
Cooking Time: 1.5 hours

Ingredients

Fresh Produce

• 6 small Japanese eggplants
• 1 large onion
• 4 cloves garlic
• 1 medium potato (for garnish, optional)

Pantry

• ½ cup yellow split peas
• 4 dried Persian limes
• 3 tbsp light oil, divided
• 3 tbsp tomato paste
• 1 tsp turmeric
• 1 tsp cinnamon
• ½ tsp ground black pepper
• 1 ¼ tsp kosher salt, plus more for eggplant
• ¼ tsp saffron threads

Preparation

• Sort and wash the split peas, then cover them with 3 inches of cold water. Soak for 2 hours. Do not exceed this time or soak them overnight. Drain and rinse thoroughly before cooking.
• Peel the eggplants, remove the stems, and slice them lengthwise into ½-inch thick slices.
• Lay out the slices, sprinkle lightly with salt, and let sit for 20 minutes to draw out moisture.
• Chop the onion and mince the garlic.
• Using a knife, carefully poke a few small holes in each dried lime.

Instructions

1. Build the stew base. In a large pot with a lid, heat 2 tbsp of oil over medium heat and sauté the onions until they begin to brown at the edges. Add the minced garlic, turmeric, black pepper, and tomato paste. Stir and cook for 5 more minutes. Dissolve the salt in 2 cups of warm water and add to the pot.
2. Simmer the stew. Drain the soaked split peas and add them to the pot along with the pierced dried limes. Stir, bring to a boil, then reduce the heat to a simmer. Cover and cook for 45 minutes.
3. Prepare the eggplant. While the stew simmers, pat the eggplant slices dry with a paper towel. In a skillet, heat 1 tbsp of oil and brown the eggplant slices on all sides. Let them cool on paper towels to drain excess oil.
4. Prepare the fries (optional). If making fries, preheat the oven to 450°F (230°C). Peel the potato and slice it into thin matchsticks. Rinse, pat dry, and toss in just enough oil to coat. Bake for 12–15 minutes, or until golden brown. Remove and sprinkle with salt.
5. Finish the stew. After the initial 45-minute simmer, gently press each dried lime against the side of the pot to release its tart juices, but leave them floating in the stew. Add the dissolved saffron and the cinnamon. Layer the browned eggplant slices on top. Cover and simmer on low heat for at least 30 more minutes.
6. Serve. Taste and adjust seasoning if necessary. Garnish with the optional fries and serve hot with plain steamed rice.

Tips

• For a more complex, floral aroma typical of Persian celebrations, stir in a splash of rosewater and a tiny pinch of ground cardamom during the final 10 minutes of the simmer.