Jamie Magazine
By Zohreh Shahrabi
About the recipe
This traditional Iranian dish, known as gheymeh bademjan – gheymeh (split pea) and bademjan (aubergine) – is full of rich, Persian flavours. Serious comfort food.
Recipe From
Jamie Magazine
By Zohreh Shahrabi
1 pinch of saffron threads
1 large onion
4 tablespoons vegetable oil, plus extra for frying
1 tablespoon tomato purée
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 x 400g tin of chopped tomatoes
250g yellow split peas
3 dried limes (see tip)
1 large aubergine
10g unsalted butter
100g dried barberries (see tip)
Dried limes and barberries are often used in Persian cooking. Find them in Middle Eastern spice shops or buy online at souschef.co.uk.
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