By eatmundo · August 4, 2026
🇮🇷AI-generated imageA classic Persian stew featuring tender lamb and yellow split peas simmered with tangy dried limes. This version highlights the deep, savory complexity perfected by centuries of tradition.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Sauté 2 finely chopped onions in 45 ml (3 tbsp) of the oil in a large pot over medium heat until they turn golden and translucent, about 8 minutes. Stir in 45 g tomato paste and fry for 2 minutes until it darkens slightly.
- 2
Add 600 g lamb shoulder, cut into 3 cm chunks, to the onions and sear until browned on all sides. Sprinkle in 1 tsp of turmeric and stir for 1 minute until fragrant.
- 3
Pour in 1 liter of hot water; cover and simmer on low heat for 60 minutes until the meat begins to tenderize.
- 4
Add 200 g of rinsed split peas and the 3 dried limes, pierced with a fork, to the stew. Cover and simmer for 20 minutes. Meanwhile peel 600 g eggplant, cut it lengthwise into 1 cm slices, and fry in the remaining 55 ml oil in a separate pan until golden on both sides. Drain on paper.
- 5
Dissolve 0.5 tsp of crushed saffron in 2 tbsp of warm water and stir it into the stew. Lay the fried eggplant slices on top of the stew, cover and simmer for 20 minutes more, until the split peas are tender but still hold their shape.
- 6
Check for salt seasoning, adjusting to taste, and allow the stew to thicken until the oil rises to the surface, signaling it is ready to serve.
Frequently Asked Questions
What is Gheimeh Bademjan?
Gheimeh Bademjan is an Iranian stew made with lamb, yellow split peas, fried eggplant, and dried limes, seasoned with turmeric and saffron. It is typically served as a main course alongside steamed basmati rice.
What is the best cut of meat?
Use lamb shoulder or neck for the most tender, fall-apart result.
Can I replace dried limes?
You can use fresh lime juice, but it lacks the unique, earthy bitterness of authentic dried limes.
How do I avoid mushy split peas?
Do not soak the split peas; add them directly to the pot to ensure they keep their shape.
What is the key to the flavor?
The saffron and dried lime balance each other; ensure both are of high quality.
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