Khoresh Bademjan(Eggplant stew): A Persian Vegan Stew


6 Small eggplant or 1 big eggplant

50g Split pea

200g Basmati rice

1 onion

1 medium tomato

Tomato puree

Turmeric, salt, black pepper, cumin


1)Peel eggplant and drizzle one table spoon salt to it and put it aside for 20 minutes and then wash it.

2) put split pea in a bowl and fill in with water and put aside for 30 minutes.

3) chop onion and put it in a saucepan. add 1 teaspoon oil to it and let it get fried for 5 minutes. Slice tomato and add it to anion. Now add turmeric, salt, black pepper, cumin and tomato puree to it and add 300g water to it. Now, add split pea and eggplant to materials and let it gets cooked on medium heat for 40 minutes.


Wash once rice then put it into a saucepan add 1 cm water, 1 tea spoon oil and one tea spoon salt to it and heat it for 35 minutes on medium heat.