Smokey Aubergine & Split Pea Stew

Name: Smokey Aubergine & Split Pea Stew
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: Serves 4
Cuisine: Iranian
Ingredients: 250 g/9 oz/1¼ cups yellow or green split peas; 2 tbsp sunflower oil; 55 g/2 oz/4 tbsp tomato purée/paste; 1 large onion, thinly sliced; 4 tbsp olive oil, or to taste; 1 tbsp pomegranate molasses; sea salt and freshly ground black pepper; Chelow Rice (optional); 1 tomato, roughly chopped; Greek yogurt; 600 g/1 lb 5 oz aubergines/eggplants, cut into 2cm/¾in slices; 3 garlic cloves, crushed; Potato Matchsticks; 2–3 whole dried black limes (limu amani), pierced with the tip of a knife (optional)

Preparation info

Serves
4

Difficulty
Medium
Ready in
2 hr

Appears in

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

About

Gheimeh is traditionally a lamb stew served with fried potatoes or aubergine/eggplant, but I prefer this vegetarian version. Here I have added chargrilled aubergines/eggplants for an extra layer of smokiness. I serve this comforting stew with potato matchsticks rather than chunky fries.

Ingredients

2 tbsp sunflower oil
1 large onion, thinly sliced
250 g/

Asia
Iran
Stew
Main course
Vegetarian
Gluten-free

Method

Heat the sunflower oil in a large, shallow saucepan over a medium– low heat. Add the onion and fry until light golden.
Rinse the split peas and add them to the pan with the advieh, garlic and tomato. Cover with about 1 l/35