We were searching for a plant-forward version of one of our favorite Persian stews, khoresh gheymeh (beef and split yellow pea stew), and we tried this vegetarian dish: https://persianmama.com/vegetarian-khoresh-bademjan/. First, we couldn’t find Italian or Japanese eggplant, so we used two medium globe eggplants. We followed the author’s instructions on baking eggplant: https://persianmama.com/baked-eggplant/ We peeled our two globe eggplant, cut into vertical halves, and then cut into 1″ thick slices. Instead of tossing the eggplant pieces in oil in a large mixing bowl, we poured a light layer of canola oil into a rimmed half-sheet. Similar to prepping French toast, we swiftly dipped one side of each eggplant slice, and then the other, in oil before placing on a foil-lined, rimmed full-size sheet pan. We roasted at 450 (on two sheet pans) and then broiled for 2 mins.
Second, due to our pantry, we used 2/3 cup split yellow peas and 1/3 cup split pigeon peas (toor dal). Because they were different size legumes, we boiled them in separate small pots (the pigeon peas became tender about 5 mins sooner than the yellow peas).
Third, for the orange juice, we used four navel oranges and yielded slightly less than 1 cup (we supplemented with juice from half a lemon). For the 1/2 cup of lemon juice, we needed 2 lemons plus 1 lime. So if you want to make this recipe, we recommend keeping extra oranges and lemons on hand. (But see Note below.)
Fourth, for the pomegranate concentrate, we used 2.5 Tbsp Sadaf pomegranate molasses. At the end of cooking, we found the stew a bit too concentrated and acidic, so we stirred in 1/4 cup chicken broth (but you can use vegetable broth to keep this recipe vegetarian) and added a dash of salt and sugar for balance. The next time, after adding the citrus juice and water, we will simmer at very low (not a low-medium simmer.
Finally, we skipped the seasoned rice and served the stew with plain basmati rice. (This means we left all of the fried onion as part of the stew.) This stew was delicious and satisfying, and reminiscent of the khoresh gheymeh we loved so much. (Oct. 2022)
Note: Although delicious overall, this recipe’s citrus notes were overpowering. The next time we may use 4 dried Persian limes plus 1.5 cups broth instead of 1 cup orange juice and 1/2 cup lemon/lime juice. (Oct. 2022)
Cooking Adventures 