Persian Gheyme with Eggplant and Tahdig (original Iranian cuisine)

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

yellow split peas

🥗Healthier: green lentils

💰Cheaper: dried chickpeas

Green lentils provide similar texture and flavor.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric adds color and a mild flavor.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola is cost-effective.

Prepare 1.5 to 2 kg of medium-sized eggplants by separating the tops and peeling them.

Place the peeled eggplants in a bowl, add a bit of salt, and let them sit for about an hour to remove bitterness.

Rinse the eggplants in fresh water and let them soak for half an hour, then drain.

Heat oil in a frying pan and fry the eggplants until golden on both sides, then place them on a paper towel to drain excess oil.

Wash and soak 0.5 kg of lentils for 1 to 2 hours, then drain and rinse them.

Chop 1 to 2 medium onions and fry them in oil until slightly golden, then add turmeric.

Add 1 kg of seasoned lamb meat to the onions and sauté until the meat releases moisture.

Strain the soaked lentils and add them to a different pan to sauté until slightly cooked.

Add 3 to 4 tablespoons of tomato paste to the lentils and mix well.

Add 2 cups of boiling water to the meat mixture, along with a cinnamon stick and 2 cardamoms, and stir well.

Add the sautéed lentils and tomato paste to the meat mixture and wash the black limes, making holes in them before adding to the stew.

Cover and cook for another 30 minutes, adding salt, pepper, and a little saffron, along with 1 to 2 tablespoons of rose water.

Prepare potatoes by peeling and cutting them into pieces, then soaking in water.

Fry the potatoes in oil until golden and crispy.

Prepare rice by soaking it and adding salt, then cooking it in a boiling pot with oil and cumin at the bottom for crust.

Once the rice is ready, drain it and place it in another pot with a fresh bread crust at the bottom, steaming it on medium heat with melted butter.

Cooking Techniques

Equipment Needed

Spice Level: