Khoresh E Gheymeh Bademjan

Khoresh-e-Gheymeh Bademjan is a delicious Iranian stew made with yellow split peas, eggplant, and tender beef.

Ingredients - Serves 6

Rinse the yellow split peas and soak them in water for 1 hour. Drain and set aside.
In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté until golden brown.
Add the beef stew meat to the pot and cook until browned on all sides.
Add the tomato paste, turmeric, ground cinnamon, salt, and pepper to the pot. Stir well to coat the meat.
Add the soaked yellow split peas and water to the pot. Bring to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the meat and split peas are tender.
In a separate pan, heat 1 tablespoon of vegetable oil over medium heat. Add the cubed eggplant and sauté until golden brown.
Add the sautéed eggplant to the pot and stir gently to combine.
Cover the pot and continue to simmer for another 30 minutes.
Add the lemon juice and sugar to the pot. Stir well and adjust the seasoning if needed.
Simmer for an additional 10 minutes to allow the flavors to meld together.
Serve the Khoresh-e-Gheymeh Bademjan hot with steamed basmati rice.