Ingredients with Measurements:
- 1 lb. stew meat, cut into small pieces
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tsp. turmeric
- 1 tsp. cinnamon
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup tomato paste
- 2 cups water
- 1 large eggplant, peeled and cubed
- 1/4 cup lemon juice
- 1/4 cup vegetable oil
- 1/4 cup dried split peas
- 1/4 cup dried fenugreek leaves
- 2 tbsp. sugar
- 2 tbsp. butter
- 2 eggs
Special equipment needed:
- Large pot with lid
- Skillet
- Mixing bowl
- Whisk
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the onions and garlic and sauté until the onions are translucent.
2. Add the stew meat to the pot and brown on all sides.
3. Stir in the turmeric, cinnamon, salt, and black pepper.
4. Add the tomato paste and water to the pot and stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 1 hour.
6. In a skillet, heat the butter over medium-high heat. Add the cubed eggplant and sauté until golden brown.
7. Add the dried split peas and fenugreek leaves to the pot with the stew meat and stir to combine.
8. Add the sautéed eggplant to the pot and stir to combine.
9. Cover the pot with a lid and simmer for an additional 30 minutes.
10. In a mixing bowl, whisk together the lemon juice, sugar, and eggs.
11. Slowly pour the egg mixture into the pot with the stew, stirring constantly.
12. Cover the pot with a lid and simmer for an additional 10 minutes.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 40 minutes
Temperature:
Medium-high heat for sautéing and boiling, low heat for simmering.
Serving size:
4-6 servings
Nutritional information:
Calories: 480
Fat: 28g
Carbohydrates: 30g
Protein: 26g
Sodium: 660mg
Sugar: 10g
Fiber: 9g
Substitutions for ingredients:
- Lamb or beef can be used instead of stew meat.
- Fresh fenugreek leaves can be used instead of dried.
- Honey or maple syrup can be used instead of sugar.
Variations:
- Add diced potatoes to the stew for extra texture.
- Use zucchini instead of eggplant for a lighter version of the dish.
- Add a can of chickpeas for extra protein.
Tips and tricks:
- Be sure to brown the meat before adding the spices to enhance the flavor.
- Use a non-stick skillet to prevent the eggplant from sticking.
- Whisk the egg mixture vigorously to prevent it from curdling in the stew.
Storage instructions:
Store leftover Gheimeh with Eggplant in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stew in a pot over medium heat until heated through.
Presentation ideas:
Serve the Gheimeh with Eggplant in a large bowl with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley or cilantro.
Pairings:
Serve with basmati rice or pita bread.
Suggested side dishes:
- Greek salad
- Hummus and pita chips
- Roasted vegetables
Troubleshooting advice:
- If the stew is too thick, add more water until desired consistency is reached.
- If the egg mixture curdles, strain the stew through a fine mesh sieve to remove any lumps.
Food safety advice:
- Be sure to cook the stew meat to an internal temperature of 145°F to prevent foodborne illness.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Gheimeh is a traditional Persian stew made with meat, split peas, and tomatoes. The addition of eggplant is a popular variation of the dish.
Flavor profiles:
Savory, slightly sweet, and aromatic.
Serving suggestions:
Serve the Gheimeh with Eggplant as a main course for lunch or dinner.
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Region: Iranian