Recipe

Best Recipe from Nutri-Station

Gheymeh Bademjoon, Aubergine and lentil stew

Gheymeh Bademjoon (Yellow Split lentil & Aubergine Stew)

60 minutes  4-6People

Yellow split lentils shouldn’t turn too soft and mushy, they still need to have a bit of bite to them. You may parboil them separately until they are just tender and add them to the pot in the last 30 minutes.

Ingredients

1 cup yellow split Lentils (soaked for few hours)

1 large onion, peeled, chopped

Pink salt, freshly ground pepper & Turmeric

2-3 tablespoons tomato paste

4-5 Dried Limes (Limo Amani)

Pinch of Cinnamon

2 Large Potatoes

Water

Vegetable Oil

Method

 

1.Heat 1 tablespoon of oil in a small pot over medium heat, add the tomato paste and saute for 2-3 minutes, stirring frequently, until it starts to change colour. Set aside.

2.Heat 3 tablespoons of oil in a large pan over medium heat, add the onions and saute until they are translucent, add turmeric and stir well.

3.After a minute or two,  Add salt, pepper and a pinch of cinnamon. Stir well.

4.Add the yellow split peas to the pot and saute for 5 minutes, spoon in the the tomato paste. Mix thoroughly.

5.Add water to cover all the ingredients in the pot by 1-2 inches. Add in the dried limes. Lower the heat, cover and cook for about 1 hours. Add a little bit of water and adjust the seasoning when needed. In the last ten minutes add the rosewater if you like.

Gheymeh  is usually served with fried potatoes on top. Serve gheymeh in a large bowl and top with a layer of fries. Serve warm with basmati rice of your choice.

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