Khōresh-e Gheymeh Bādemjān [Classic Split Pea & Eggplant Stew | vegan]

Classic Split Pea & Eggplant Stew | vegan

Origin: Pan-Iranian Classic

It has always frustrated me that Persian restaurants almost exclusively serve meat versions of Khōresh-e Gheymeh, because the meat isn’t what gives this iconic stew its soul. The real magic is the interplay of yellow split peas (lappeh), caramelized tomato paste, bloomed saffron, and the smoky, citrusy punch of pierced dried Persian limes (līmū ‘amānī). And while Persian home cooks love to debate whether to top the pot with crispy fries (Gheymeh Sībzamīnī) or silky seared eggplant (Gheymeh Bādemjān), combining both over that rich split-pea gravy makes the dish so hearty that you never miss the meat.

Serves: 4
Preparation time: 30 minutes (plus 2 hours soaking time)
Cooking Time: 1 hour 15 minutes

Ingredients

Fresh Produce

• 6 small Japanese eggplants (about 1½ lbs / 680g)
• 1 large yellow onion
• 1 medium Russet potato (about 6 oz / 170g)

Pantry

• ½ cup (3.5 oz / 100g) dried yellow split peas
• 4 dried Persian limes
• 6 tbsp neutral oil
• 3 tbsp tomato paste
• 1 tsp ground turmeric
• ½ tsp ground cinnamon
• ½ tsp black pepper
• 2½ tsp kosher salt
• ¼ tsp pure saffron threads

Preparation

• Pick through the yellow split peas, rinse thoroughly, and soak in a bowl of cold water for 1–2 hours, then drain.
• Peel the eggplants, trim the stems, and slice lengthwise into ½-inch (1 cm) planks. Arrange the slices on a tray, sprinkle evenly with 1 tsp of the kosher salt, and let stand for 20 minutes to draw out excess moisture, then pat thoroughly dry with paper towels.
• Peel the potato, slice into thin ¼-inch (½ cm) matchsticks, rinse in cold water to remove surface starch, and pat thoroughly dry.
• Finely chop the yellow onion.
• Pierce each dried Persian lime in 3–4 places with the tip of a paring knife.
• Using a small mortar and pestle, grind the saffron threads into a fine powder.

Instructions

1. Build the aromatic base. Dissolve the ground saffron powder in 2 tbsp hot water and set aside to bloom. In a large heavy-bottomed pot or Dutch oven, heat 2 tbsp of the oil over medium heat. Add the chopped onion and sauté for 10–12 minutes until golden brown. Add 1 tsp ground turmeric and ½ tsp black pepper, and stir for 1 minute until fragrant. Add 3 tbsp tomato paste and fry for 2–3 minutes, stirring constantly, until darkened to a deep brick-red.
2. Simmer the split peas and dried limes. Add the drained yellow split peas, pierced dried limes, 2½ cups hot water, and 1¼ tsp of the kosher salt to the pot. Bring to a boil over medium-high heat, skimming any foam from the surface, then reduce the heat to low, cover, and simmer gently for 25 minutes until the split peas are tender while still holding their shape.
3. Brown the eggplant. While the split peas simmer, heat 3 tbsp of the oil in a large skillet over medium-high heat. Working in batches, sear the dried eggplant planks for 3–4 minutes per side until deep golden brown and tender. Transfer to a paper-towel-lined plate.
4. Roast the matchstick potatoes. Preheat the oven to 425°F (220°C). Toss the dried potato matchsticks on a parchment-lined baking sheet with the remaining 1 tbsp oil and the remaining ¼ tsp kosher salt. Spread in an even single layer and roast for 15–18 minutes, tossing halfway through, until crisp and golden brown.
5. Layer and meld the stew. Gently press the simmered dried limes against the side of the pot with the back of a spoon to release their tart juices into the broth, then stir in the bloomed saffron water and ½ tsp ground cinnamon. Arrange the browned eggplant planks on top of the split pea base, cover, and simmer over low heat for 20 minutes until the sauce thickens and a glossy sheen of oil rises to the surface.
6. Serve. Spoon the hot stew onto a serving platter, scatter the crisp matchstick potatoes over the top, and serve immediately with steamed rice (chelō).

Tips

• Do not soak yellow split peas (lappeh) overnight; a 1–2 hour soak keeps the peas intact during simmering so they do not dissolve into a purée.
• For a floral banquet finish typical of Persian celebrations, stir 1 tsp of rosewater and a pinch of ground cardamom into the sauce during the final 5 minutes of Step 5.