Khoresh Bademjan

Name: Khoresh Bademjan
Yield: servse 4-6
Ingredients: 1 large onion, chopped; Vegetable oil; 1 pound lean lamb or beef, cubed; 2 dried limes (page 44), cracked or pierced with the point of a knife, or the juice of 1 lemon; 3 tomatoes, peeled and chopped; Pepper; 1/2–1 teaspoon turmeric (optional); 1/2 teaspoon ground cinnamon; 1/4 teaspoon grated nutmeg; 1/3 cup yellow split peas; Salt; 6 small eggplants (3 1/2–4 inches long), peeled and cut in half lengthwise

December 9, 2011

Chicken may be used instead of meat. Serve with plain rice steamed in the Persian manner (page 338) or the quick and easy boiled and steamed rice (page 339). The eggplants are usually deep-fried, but in this instance it is as good to broil or grill them, as they get stewed as well. If you don’t fry them, it is not really important to salt them (see page 289).

Recipe notes

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