Gheymeh Bademjan

Khoresht Gheymeh Bademjan is a traditional Persian stew made with tender chunks of beef or lamb, yellow split peas, and fried eggplants, all simmered in a rich tomato and saffron sauce. It’s a comforting dish that beautifully balances savory and slightly tangy flavors, and it’s usually served with steamed basmati rice and tahdig—the crispy golden crust that everyone fights over! Whether you’re cooking for a cozy dinner or exploring new flavors, this stew brings a taste of Iranian home cooking to your table.

As one of the highlights of persian food with eggplant, Gheymeh Bademjan showcases just how delicious eggplants can be when paired with warm spices and slow-cooked meats. If you’re looking to discover more comforting Iranian meals, don’t miss our guide to the best Persian stews—from herb-packed Ghormeh Sabzi to tangy Fesenjan, there’s something delicious for everyone.

How To Make Khoresht Gheymeh Bademjan?

To prepare Khoresht Gheymeh Bademjan, the first step is soaking the yellow split peas—this helps them cook evenly and become tender. Then, diced onions are sautéed with chunks of beef or lamb until nicely browned. A blend of traditional Persian spices is added for depth of flavor, followed by tomato paste and the drained split peas. Everything is left to simmer gently, allowing the flavors to meld together.

While the stew is bubbling away, eggplants are peeled, lightly salted, and fried until golden and soft. Once ready, they’re added to the pot along with a few dried limes (limoo amani) and a generous splash of brewed saffron. The stew continues to cook until it reaches a rich, thick consistency. Serve it over fluffy saffron rice for a delicious, comforting Persian meal.

Step 1: Preparing the Split Peas and Onions

To begin making Khoresht Gheymeh Bademjan, soak the yellow split peas in a bowl of water overnight. This simple step helps reduce bloating and ensures the peas cook evenly and become tender.

Step 2: Sautéing the Meat and Spices

Finely chop one large onion and sauté it in a bit of oil over medium heat until golden and fragrant. Add cubed stew meat—beef or lamb both work well—and cook until it begins to brown. Season with black pepper, turmeric, and a touch of curry powder for warmth and depth.

Once the meat is lightly seared, pour in about 3 cups of water and bring everything to a boil. When it starts bubbling, reduce the heat to a gentle simmer. At this point, add a stick of cinnamon.

The cinnamon infuses the stew slowly, adding a subtle warmth and aroma without overpowering the dish. Just remember to remove the stick before serving to keep the texture smooth.

Step 3: Cooking the Split Peas

Drain the soaked split peas and transfer them to a separate pot. To help them hold their shape during cooking, it’s a good idea to briefly sauté them in a little oil first. Then add water, bring it to a boil, and reduce the heat to a gentle simmer.

Leave the pot partially uncovered to prevent the peas from bubbling over, and skim off any foam that rises to the surface. This will keep the stew clear and give it a clean flavor.

Step 4: Preparing the Eggplants

While the peas are cooking, peel the eggplants and slice them lengthwise or into rounds, depending on your preference. Sprinkle the slices with a bit of salt and let them sit for 10–15 minutes. This helps draw out any bitterness and also reduces oil absorption when frying later on.

Step 5: Frying the Eggplants

After about 30 minutes, rinse the salted eggplants and pat them dry with a paper towel to remove excess moisture. Heat some oil in a large skillet over medium heat and fry the eggplant slices in batches until golden brown on both sides. Set them aside on a paper towel-lined plate to absorb any excess oil.

Step 6: Brewing the Saffron

Grind a small amount of saffron threads and steep them in hot (but not boiling) water to release their color and aroma. This will add depth and a signature golden hue to the stew later on.

Step 7: Combining the Peas and Meat

Once the split peas are tender and the meat is fully cooked, combine them in the same pot. Add salt to taste and let the mixture continue simmering to develop more flavor.

Step 8: Sautéing the Tomato Paste

In a small pan, heat a bit of oil and gently sauté the tomato paste for 2–3 minutes. This helps remove its raw flavor and enhances the stew’s color. Stir the sautéed paste into the main pot and mix well.

Step 9: Final Touches and Simmer

Add the brewed saffron and a splash of sour grape juice (ab-ghooreh) for a tangy kick. Let the stew simmer for another 5 minutes. Finally, gently place the fried eggplants on top and allow them to cook for about 10 minutes so they absorb the flavors.

Serve your Khoresht Gheymeh Bademjan over fluffy basmati rice, optionally garnished with a bit of saffron rice on top. It’s a rich, aromatic Persian dish that’s sure to impress!

Cooking Tips for Perfect Khoresht Gheymeh Bademjan

• You can use dried Persian limes (limoo amani) in this stew. After rinsing off their bitterness, add them along with sautéed tomato paste to enhance the flavor.
• If you find fresh sour grapes (ghooreh) in season, add some to your stew—they bring a wonderful tanginess that brightens up the dish.
• When sautéing tomato paste, cook it just enough to remove the raw taste. Overcooking can cause bitterness, so keep an eye on the color and aroma.
• Cooking this stew in a traditional clay or copper pot can significantly improve its flavor and texture.
• To let the meat become tender and fully absorb the flavors, add tomato paste and salt only after the peas and meat are fully cooked.
• For the best split peas, after soaking, boil them briefly and skim off any black foam that forms. This removes their strong odor and results in a cleaner-tasting stew.
• After cooking the split peas, avoid adding their cooking water to the stew. To preserve the peas’ natural flavor and texture, cook until the water evaporates completely.