If you enjoy making Persian recipes, you surely know that stews and rice dishes are an important part of the Iranian cuisine. Today's recipe, Khoresh Gheymeh Bademjan (Persian Eggplant Stew), is another classic that you will enjoy and prepare on a regular basis, especially if you like to experiment with new flavors.

Khoresht Gheymeh Bademjan (Beef Aubergine Stew with Yellow Split Peas) is a traditional Persian stew that can be found at weddings, religious occasions, or even when you are invited over for lunch.

First, add the olive oil to the instant pot inner pot and turn on the sauté function. When the oil starts to sizzle, add finely chopped onion, sauté for 1-2 minutes until translucent, and add the meat, tomato, tomato paste, and rinsed yellow split peas. Sauté for a couple of minutes; now add pierced dried lemon, liquid saffron, and water.

Next, close the lid and turn the steam release valve to the sealing position. Turn the warm mode off. Cook on high pressure for 30 minutes.

Meanwhile, let's prepare the eggplants. First, peel and cut eggplants in half lengthwise into thin slices. Next, season eggplants with salt and let them sit for 5-10 minutes. – After that, add ½ cup of oil to a pan over medium heat. Fry sliced eggplants for about 5 minutes on each side until lightly golden and soft.

When the cooking time ends, quickly release the pressure by turning the valve to vent. Now add salt, black pepper, turmeric, and cinnamon stick. – Finally, add the fried eggplants to the stew and simmer for 10 minutes.