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Name: Gheimeh Bademjan (Persian stew)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 Onion Grated; 1 cup Yellow split peas; 2-4 Dried limes (limu omani); 1 Pound Beef stew; Vegetable oil; 1 can Tomato paste Small can; Eggplants Sliced and fried; Persian advieh; Salt & pepper; Turmeric

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INGREDIENTS

1 Onion ; Grated
1 cup Yellow split peas
2-4 Dried limes (limu omani)
1 Pound Beef stew
Vegetable oil
1 can Tomato paste ; Small can
Eggplants ; Sliced and fried
Persian advieh
Salt & pepper
Turmeric

INSTRUCTIONS

1- Fry the split yellow peas in vegetable oil in a pot, stir well and let it fry for few minutes

2- Pour water into the pot until it covers the split yellow peas, add little salt, then cover the pot with the lid and let it simmer over medium heat for 10 minutes or until cooked.

3- Drain split yellow peas and set aside

4-In a pot, fry the diced onions in vegetable oil until translucent, then add beef stew. Season with turmeric, ground chili pepper, Persian Spice mix (advieh) and stir for couple minutes on high heat until meat is browned. Do not add salt as it will toughen the meat

5- add water to mixture and let cook on low-medium heat until meat is almost cooked

6- in a small pan, fry tomato paste for 2 minutes then add to meat

7- pour in the split yellow peas

8- add couple of limu omani (dried limes found at Persian stores), add salt to taste

9- Let everything cook little bit, then add lime juice and fried eggplants on top

NOTES

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Gheimeh Bademjan (Persian stew)

1 Onion Grated
1 cup Yellow split peas
2-4 Dried limes (limu omani)
1 Pound Beef stew
 Vegetable oil
1 can Tomato paste Small can
 Eggplants Sliced and fried
 Persian advieh
 Salt & pepper
 Turmeric

1- Fry the split yellow peas in vegetable oil in a pot, stir well and let it fry for few minutes
2- Pour water into the pot until it covers the split yellow peas, add little salt, then cover the pot with the lid and let it simmer over medium heat for 10 minutes or until cooked.
3- Drain split yellow peas and set aside
4-In a pot, fry the diced onions in vegetable oil until translucent, then add beef stew. Season with turmeric, ground chili pepper, Persian Spice mix (advieh) and stir for couple minutes on high heat until meat is browned.  Do not add salt as it will toughen the meat
5- add water to mixture and let cook on low-medium heat until meat is almost cooked
6- in a small pan, fry tomato paste for 2 minutes then add to meat 
7- pour in the split yellow peas
8- add couple of limu omani (dried limes found at Persian stores), add salt to taste
9- Let everything cook little bit, then add lime juice and fried eggplants on top

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Nutrition

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Serving Size: 1 Serving (963g)
Recipe Makes: Servings

Calories: 905
Calories from Fat: 266 (29%)

Amt Per Serving		% DV

	Total Fat 29.6g	39 %
	Saturated Fat 10.7g	53 %
	Monounsaturated Fat 13.3g
	Polyunsanturated Fat 2.6g
Cholesterol 72.6mg		22 %
Sodium 3136.2mg		108 %
Potassium 3486.4mg		92 %
Total Carbohydrate 119.1g		35 %
	Dietary Fiber 34.3g	137 %
	Sugars, other 84.9g
Protein 49.6g		71 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 905

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