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Gheimeh Bademjoon - Aubergine & Yellow Split Pea Persian Stew

Aubergine /eggplant is hands down my favourite vegetable, I love its tender, creamy texture and mild umami taste. It's also great for vegetarian dishes as it has a meaty kind of feel to it.

This stew is fragrant and delicious, perfect for a cosy evening at home.



3 large aubergines (eggplant) peeled and sliced lengthways

1/2 tsp salt

1 cup yellow split peas*

1 egg white, whisked

1 large onion, finely sliced

2 tbsp ghee

1/2 tsp turmeric

350g lamb shoulder, cubed

3 tbsp tomato paste

pinch of saffron powder

3 cups water (more might be needed)

2 medium tomatoes, sliced

salt and pepper to taste

2 tbsp lime juice


Parsley and basmati rice for serving


  1. Preheat oven to 200°C/ 390°F (180°C fan). Line a large baking tray with parchment paper and lightly grease with oil or ghee.

  2. Salt the aubergines and place in a strainer over a large bowl and allow to sit for 15 minutes.

  3. Rinse the yellow split peas and place them in a saucepan and cover with boiling water. Cook on medium-high heat uncovered, until tender (al-dente) about 30 minutes - 1 hour. Drain and set aside.