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Gheymeh Bademjan (Persian Eggplant Stew)

Jay
Khoresh Gheymeh Bademjan is a Persian eggplant stew made with meltingly soft eggplant in a thick and tangy tomato-based sauce, with tender meat pieces to make it heartier.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Course, Stew
Cuisine Persian
Servings 6 people
Calories 527 kcal

Equipment

Instant Pot/ Pressure Cooker

Ingredients
  

  • ¼ cup light olive oil
  • 1 medium onion finely chopped
  • 1 lb. beef stew meat You can also use cubed lamb or leave out the meat.
  • 2 tomatoes finely chopped
  • ¼ cup tomato paste
  • 1 cup yellow split peas rinsed
  • 1 dry lemon
  • ¼ cup liquid saffron optional
  • 3 cups hot water or beef broth
  • 2 large eggplants
  • ½ teaspoon turmeric powder
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 1 small cinnamon stick
  • ½ cup oil for frying eggplants

Instructions
 

  • Add the olive oil to the instant pot inner pot and turn on the saute function. When the oil starts to sizzle, add finely chopped onion, saute for 1-2 minutes until translucent, and add the meat, tomato, tomato paste, and rinsed yellow split peas. Saute for a couple of minutes; now add pierced dried lemon, liquid saffron, and water.
  • 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. Then, place sliced eggplants on a plate lined with a paper towel to help soak up the moisture.
  • Add ½ cup oil to a pan over medium heat. Fry sliced eggplants for about 5 minutes on each side until lightly golden and soft. Transfer fried eggplants to a plate lined with a paper towel.
  • 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.
  • Place the stew in a serving dish and serve it with white rice.

Video

Nutrition: Please note that the nutrition label provided is an estimate only.

Serving: 1servingCalories: 527kcalCarbohydrates: 35gProtein: 27gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 47mgSodium: 527mgPotassium: 1173mgFiber: 15gSugar: 11gVitamin A: 595IUVitamin C: 13mgCalcium: 66mgIron: 4mg