Ingredients with Measurements:
- 1 lb. ground beef
- 2 medium eggplants, peeled and cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 can (14 oz.) diced tomatoes
- 1 can (15 oz.) chickpeas, drained and rinsed
- 2 tbsp. tomato paste
- 1 tsp. turmeric
- 1 tsp. cinnamon
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/4 cup lemon juice
- 1/4 cup vegetable oil
- 4 cups water
- 1 cup yellow split peas
- 1/4 cup dried lime powder (limoo amani)
- 2 tbsp. sugar
Special equipment needed:
- Large pot with lid
- Skillet
Step-by-step instructions:
1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
2. Add the ground beef and cook until browned, breaking it up with a wooden spoon as it cooks.
3. Add the turmeric, cinnamon, salt, and black pepper to the pot and stir to combine.
4. Add the diced tomatoes, tomato paste, chickpeas, and cubed eggplant to the pot and stir to combine.
5. Pour in the water and add the yellow split peas. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid. Simmer for 1 hour, stirring occasionally.
6. After 1 hour, add the dried lime powder and sugar to the pot and stir to combine. Simmer for an additional 30 minutes, or until the split peas are tender and the eggplant is cooked through.
7. Stir in the lemon juice and adjust the seasoning to taste.
8. Serve hot with steamed rice.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 20g
Carbohydrates: 42g
Protein: 28g
Sodium: 600mg
Sugar: 10g
Substitutions for ingredients:
- Ground lamb can be substituted for ground beef.
- Fresh limes can be substituted for dried lime powder.
- Fresh tomatoes can be substituted for canned tomatoes.
Variations:
- Add diced potatoes to the pot for a heartier dish.
- Use beef or lamb shanks instead of ground meat for a more traditional version of the dish.
- Add a pinch of saffron to the pot for a more luxurious flavor.
Tips and tricks:
- Be sure to peel the eggplant before cubing it to prevent any bitterness.
- If the dish is too thick, add more water as needed.
- The dish can be made ahead of time and reheated before serving.
Storage instructions:
Store the leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the dish in a large serving bowl with a sprinkle of chopped fresh parsley on top.
Garnishes:
Chopped fresh parsley, chopped fresh cilantro, or sliced green onions.
Pairings:
Steamed rice, naan bread, or pita bread.
Suggested side dishes:
Cucumber and tomato salad, roasted vegetables, or hummus and pita bread.
Troubleshooting advice:
- If the dish is too thin, simmer it uncovered for a few more minutes to thicken it up.
- If the dish is too thick, add more water as needed.
Food safety advice:
Be sure to cook the ground beef to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Gheimeh Bademjan is a traditional Persian stew made with eggplant, yellow split peas, and meat. It is a popular dish in Iran and is often served with steamed rice.
Flavor profiles:
The dish has a savory and slightly sweet flavor from the combination of ground beef, eggplant, and dried lime powder. The spices add warmth and depth to the dish.
Serving suggestions:
Serve the dish family-style in a large serving bowl with steamed rice on the side.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Iranian
Taste: Savory, Tangy, Spicy, Herbaceous, Aromatic