Name: Yellow split pea & aubergine stew
Total time: 1 h 50 min
Yield: 1
Ingredients: 1 pinch of saffron threads; 1 large onion; 1 tablespoon tomato purée; 4 tablespoons vegetable oil plus extra for frying; 1 teaspoon ground cinnamon; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 x 400 g tin of chopped tomatoes; 250 g yellow split peas; 3 dried limes (see tip); 1 large aubergine; 10 g unsalted butter; 100 g dried barberries (see tip)

Yellow split pea & aubergine stew

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Total Time:
1 hour 50 minutes

Classic Iranian comfort dish - Gheymeh bademjan, a flavorful blend of split peas and eggplant.

Ingredients:

1 pinch of saffron threads
1 large onion
1 tablespoon tomato purée
4 tablespoons vegetable oil plus extra for frying
1 teaspoon ground cinnamon
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 x 400 g tin of chopped tomatoes
250 g yellow split peas
3 dried limes (see tip)
1 large aubergine
10 g unsalted butter
100 g dried barberries (see tip)

Instructions:

Grind saffron threads into powder, then mix with 2 tbsp hot water in a bowl. Set aside. Dice onion and cook in 2 tbsp oil over low heat. Add tomato purée, spices, salt, pepper, chopped tomatoes, and split peas. Pour in 500ml water and simmer for 45 minutes. Skewer dried limes and add to the pan, cooking covered for another 15 minutes. Stir in saffron water. Slice aubergine, salt, let sit, then fry until golden brown. In a separate pan, fry barberries in butter until softened. Serve split peas topped with aubergine, rice on the side, and scatter barberries on top.

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