🇮🇷 Iran · Food
Gheimeh Bademjan
By eatmundo · August 4, 2026
🇮🇷 IRA 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
check them off as you prepareHow to Make It
- 1
Sauté 2 finely chopped onions in 3 tbsp of oil in a large pot over medium heat until they turn golden and translucent, about 8 minutes.
- 2
Add the lamb chunks to the onions and sear until browned on all sides, then sprinkle in 1 tsp of turmeric, stirring for 1 minute until fragrant.
- 3
Add 200g of rinsed split peas and pour in 1 liter of hot water; cover and simmer on low heat for 60 minutes until the meat begins to tenderize.
- 4
Pierce the 3 dried limes with a fork to release their flavor and add them to the stew, continuing to simmer for another 30 minutes.
- 5
Dissolve 0.5 tsp of crushed saffron in 2 tbsp of warm water and pour it into the stew to provide the signature golden aroma and color.
- 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 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.
🇮🇷 IRMundo Match
Dishes across the world that share Gheimeh Bademjan's core ingredients.
