Gheymeh Bademjan (قیمه بادمجان) — “split-pea & eggplant stew” — layers the tang of dried limes (limu amani), the warmth of turmeric-saffron gravy, and the velvety bite of fried eggplant over tender cubes of meat and yellow split peas. Often served on Fridays or at large family lunches, it is a cousin of the classic khoresh-e gheymeh but crowned with silky aubergine instead of shoestring potatoes, giving the dish extra depth and a touch of smoky sweetness.
Essence & Cultural Role
Gheymeh Bademjan captures Persian cuisine’s love of balanced contrasts: earthy legumes meet bright citrusy notes, and rich meatiness is lightened by the stew’s tomato-saffron base. Traditionally ladled beside fluffy chelow rice, it appears at both everyday tables and religious gatherings such as Muharram feasts, where the aroma of fried eggplants signals mealtime across the neighborhood.
Core Ingredients (6 servings)
| Ingredient | Metric | US |
|---|---|---|
| Beef or lamb stew cubes | 500 g | 1 lb |
| Yellow split peas, rinsed | 150 g | ¾ cup |
| Large eggplants | 600 g | 1¼ lb (2–3) |
| Onions, finely chopped | 2 medium | 2 medium |
| Tomato paste | 70 g | 3 Tbsp |
| Crushed or whole tomatoes (canned) | 400 g | 1 can |
| Dried limes (limu amani), pierced | 3–4 | 3–4 |
| Turmeric | 1 tsp | 1 tsp |
| Ground saffron steeped in 2 Tbsp hot water | 1 pinch | 1 pinch |
| Cinnamon (optional) | ¼ tsp | ¼ tsp |
| Neutral oil | as needed | as needed |
| Salt & black pepper | to taste | to taste |
To serve: 6 cups steamed chelow rice, lime wedges, and sumac.
Quick Preparation
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Prep eggplants Peel in wide stripes, slice lengthwise 1 cm (½ in) thick, salt 20 min, then pat dry. Shallow-fry until deep golden; set aside on paper towels.
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Brown meat & aromatics In a heavy pot, sauté onions in 2 Tbsp oil until amber. Add turmeric, then meat; brown on all sides. Season with salt and pepper.
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Build the stew Stir in tomato paste; cook 1 min. Add crushed tomatoes, 2 cups water, split peas, pierced dried limes, and cinnamon. Bring to a gentle simmer, cover, and cook 45 min–1 hr until meat and peas are tender (peas should hold shape).
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Finish with saffron & eggplants Taste and adjust salt–sour balance (add extra lime juice if needed). Lay fried eggplants on the surface, spoon some broth over them, cover partially, and simmer 15 min so flavors marry without disintegrating the eggplant. Drizzle saffron water over the stew in the final minutes.
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Serve Present in a wide bowl, eggplants on top, alongside mounds of rice. Diners spoon stew and eggplant over rice, squeezing fresh lime if desired.
Variations
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No-Fry Shortcut: Brush eggplant slices with oil and roast at 220 °C / 425 °F until soft and browned to cut fat and effort.
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Vegetarian Version: Omit meat; double split peas, add 1 Tbsp pomegranate molasses for body.
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Potato Boost: Some regions add a handful of cubed potatoes during the last 20 min for extra heartiness.
Pairing Tips
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Crisp Salad-e Shirazi or chilled mast-o-khiar offsets the stew’s warmth.
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Aromatic sabzi khordan (fresh herb platter) and torshi pickles add bright, acidic contrast.
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Iced doogh (yogurt-mint drink) refreshes the palate between bites.
Nutritional Snapshot (per 1 cup stew, no rice)
≈ 280 calories, 20 g protein, 10 g fat, 25 g carbs, fiber from split peas, antioxidants from eggplant skin and saffron.
Smoky eggplant, tender meat, citrus-perfumed broth, and fluffy rice: Gheymeh Bademjan is comfort food that embodies Persian cooking’s flair for weaving humble staples into a rich, harmonious tapestry of flavors.
