Khoresh Gheymeh Bademjan Recipe | Persian Gheimeh Eggplant Stew

Gheymeh Bademjan stew is a traditional Persian food that can be prepared in a variety of ways. Gheimeh Bademjan vegetarian stew is very similar to potato gheymeh stew, except that eggplant is used instead of potatoes. Using split peas in this stew is optional, but we recommend it to make your stew more flavorful and visually appealing.

This stew can be made with chicken instead of beef, with Ground meat, or without meat (vegan gheymeh bademjan). With the ingredients in this recipe, you can make gheymeh eggplant stew for four people. Simply multiply or divide the amount of ingredients to make more or less stew. Stay with foodigar for the gheymeh with eggplant tutorial (gheymeh bademjan recipe).

How to cook gheymeh bademjan (Persian aubergine stew)

Khoreshte Gheymeh Bademjan is a popular Iranian stew in which eggplant replaces potatoes. Stay tuned to Us for a complete and step-by-step tutorial on how to make eggplant stuffing stew.

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Persian Gheymeh Bademjan Ingredients / 4 people

• 6 eggplants

• 400 gr beef ( chicken)

• 2 tomatoes

• 200 gr Split peas

• 2 medium onions

• Brewed saffron 1 tablespoon

• liquid oil

• 2 tablespoons of tomato paste

• 1 tablespoon Verjuice

• salt, black pepper, and turmeric

Step 1: Preparation of Split peas

To remove swelling and soften the Split peas, soak them in a bowl of water for 2 hours before cooking and then rinse them; then put them in a little water and put them on the stove to boil for a few minutes to remove the bad smell of Split peas.

Read More: Zereshk Polo Ba Morgh Recipe (Persian Barberry Rice With Chicken)

Step 2: Frying onions, meat, and split peas

Chop the onions into little pieces first, then heat a suitable pot and add some oil to it. Allow the oil to warm up a little before adding the chopped onion and cooking it till soft. Next, add the turmeric and continue to cook.

The stewed beef should be cleaned, then chopped into small pieces and added to the onion. The meat should be fried all the way through. Add the split peas to the pot after the meat’s color changes. Roast the split peas until they are also gently fried. You can also use chicken instead of beef.

The pot should then be filled with a few glasses of boiling water. Put the pot’s lid on it after that, let the meat and Split peas cook on low heat.

Read More: Vegetarian Fesenjan Recipe | Aubergine Fesenjan For Vegans

Step 3: Add tomato paste and fried tomatoes to the pot

In the next step of khoresh gheymeh bademjan recipe, put a suitable pan on the heat and pour some oil into it. After the oil is hot, add the tomato paste and fry well until it is completely fried. In addition to making the stew tastier, frying the tomato paste makes the stew more colorful at the end of the cooking.

When the meat and Split peas are halfway done cooking, chop the tomatoes in half and sauté them briefly before adding the tomato paste and the tomatoes to the stew pot.

Step 4: Fry the eggplants

The eggplant needs to be prepared in the next step of gheimeh bademjan recipe. To make this, first peel and cut the eggplants in half. Then, sprinkle salt over the eggplants to draw out their bitterness and prevent them from absorbing too much oil when being fried.

After 20 minutes, wash the eggplants and pat them dry with a clean towel before frying them in little oil in a pan. Add the eggplant along with verjuice and some salt, black pepper and infused saffron.

Step 5: Stew cooking on low heat

Turn down the heat underneath the pot and let the khoresht gheymeh bademjan to release its oil. When the Persian aubergine stew is finished, serve it with rice. You can add a little verjuice at the end of cooking to flavor the Persian gheymeh bademjan stew.

Read More: Ghormeh Sabzi Recipe | Easy Persian Herb Stew

Gheymeh Bademjan Recipe Tips

Here are some tips to help you master this delicious dish:

Choosing the Eggplants:

• Opt for small, young eggplants – they’re less bitter and have fewer seeds.
• Don’t worry about peeling them! Roasting with the skin adds rich flavor and texture.
• Pierce the eggplants with a fork before roasting to prevent them from bursting.

Simmering Secrets:

• Use a heavy-bottomed pot to ensure even heat distribution.
• Start with low heat and gradually increase to prevent scorching.
• Stir occasionally to prevent sticking and release those yummy caramelized bits from the bottom.
• Patience is key! Let the Gheymeh Bademjan simmer for at least an hour to develop its depth of flavor.

Flavor Enhancers:

• Don’t skip the lime zest! It adds a refreshing brightness that balances the richness of the stew.
• A sprinkle of saffron threads (optional, but luxurious) infuses the stew with an elegant floral aroma.

Serving Suggestions:

• Serve Gheymeh Bademjan over fluffy basmati rice for a comforting and satisfying meal.
• Top with a dollop of plain yogurt or sour cream for a cooling contrast.
• Sprinkle with fresh herbs like mint or cilantro for an extra pop of flavor.
• Get creative! Leftovers can be transformed into wraps, bowls, or even pasta sauce.

Bonus Tip: If you’re feeling adventurous, try different variations of Gheymeh Bademjan. Add ground beef or lamb for a heartier version, or experiment with different vegetables like zucchini or bell peppers.

Remember, cooking is all about having fun and experimenting! So grab your ingredients, fire up the stove, and get ready to whip up a pot of Gheymeh Bademjan that will tantalize your taste buds.

Enjoy your delicious creation!

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