Serves 6
2 large eggplants, peeled, cut into 1 by 1.5 cm pieces
2 medium tomatoes, peeled
1 large onion, diced
2 cloves of garlic, minced
3/4 cup yellow split peas
3 tablespoons oil for sauteing onion, garlic and meat (if desired)
lamb or beef cubes
3 tablespoons oil for sauteing onion, garlic and meat (if desired)
lamb or beef cubes
1/2 cup of oil for frying or grilling eggplants
Water, 2-3 cups
1 cup chicken or other stock (if no meat is added)
1/4 teaspoon cinnamon
1 teaspoon turmeric
Salt and pepper to taste
Juice of 1 lime, or to taste—or 2-3 tablespoons sour grapes (ghooreh) or just juice of 1.5 limes.
Method:
- Place the salted eggplants in a large container filled with water; put a heavy bowl or a heavy lid on top of the eggplants to hold them down for ten minutes, this will get rid of the bitterness.
- Remove eggplants from container and pat dry completely before frying.
- Fry the eggplants in 1/2 cup of hot oil until brown on both sides. Remove from oil and place on a thick paper towel to take out the excess oil.
- Place tomatoes in a pot of boiling water for five minutes before pulling off the skin, then chop or slice them thinly. Or use a can of crushed tomatoes instead.
- In a large saucepan, heat the oil, add chopped onions, saute until translucent then add the garlic, stir well. Put in turmeric, meat, salt and pepper and cinnamon. Mix thoroughly. Cook until meat is brown on all sides.
- Add dry split peas, fry for five minutes, this would keep the peas more firm in the khoresh.
- Add chopped tomatoes, tomato sauce and three cups of water to cover all the ingredients. Bring to a boil, lower the heat, cover and cook for an hour on medium heat.
- Add the fried eggplant to the mixture, adjust the seasoning and add more water if needed.
- Add the lime juice or two tablespoons of sour grapes (ghooreh).
- Cook for another 30 minutes or until meat is tender.