Gheimeh Bademjan is a tasty Persian stew made with beef, eggplant that has been seared, and a tasty tomato-based sauce. This dish is perfect for family dinners or special events because it's warm and smells great.
Ingredients: 1 lb 450g beef stew meat, cut into small cubes. 2 large eggplants, peeled and cut into thick slices. 2 onions, finely chopped. 3 tomatoes, diced. 4 cloves garlic, minced. 2 tablespoons tomato paste. 1/2 teaspoon turmeric. 1/2 teaspoon ground cumin. 1/2 teaspoon ground cinnamon. 1/4 cup split yellow peas, soaked in water for 30 minutes. 2 tablespoons vegetable oil. Salt and pepper to taste. Cooked couscous or rice, for serving. Lemon wedges, for garnish. Fresh parsley, for garnish.
Instructions: In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the cubed beef and sear until browned on all sides. Remove from the skillet and set aside. In the same skillet, add the remaining 1 tablespoon of vegetable oil and saut the chopped onions until they become translucent. Add the minced garlic, turmeric, ground cumin, and ground cinnamon. Saut for another minute until fragrant. Stir in the tomato paste and diced tomatoes. Cook for a few minutes until the tomatoes begin to break down. Return the seared beef to the skillet and add the soaked split yellow peas. Season with salt and pepper to taste. Add enough water to cover the ingredients, and then reduce the heat to low. Cover and simmer for 45 minutes to 1 hour, or until the meat is tender and the split peas are cooked. While the stew is simmering, heat a separate skillet over medium-high heat. Add a bit of oil, and sear the eggplant slices until they are golden brown on both sides. Remove and set aside. Once the stew is ready, gently place the seared eggplant slices on top of the stew. Cover the skillet and let it simmer for an additional 15-20 minutes, allowing the flavors to meld together. Serve the Gheimeh Bademjan hot over cooked couscous or rice. Garnish with lemon wedges and fresh parsley. Enjoy your Persian Seared Eggplant and Tomato Beef!
Prep Time: 30 minutes
Cook Time: 90 minutes
Cushie Jen
