Gheyme Bademjan

Preparing the Eggplants

Peel the eggplants and slice them lengthwise into pieces about one to two centimeters thick. Sprinkle them with salt and let them rest for about 20 minutes to draw out any bitterness. Then, pat them dry with a kitchen towel. Heat some oil in a pan and fry the eggplants until golden brown.

Soaking and Pre-Cooking Lappe (Split Peas)

Thoroughly wash the yellow split peas and soak them in warm water for two to three hours. This makes them easier to digest and prevents them from breaking apart during cooking. Drain the water and place the split peas in a small pot with fresh water. Bring to a boil over medium heat, skimming off any foam that forms. Once the split peas are half-cooked, drain them and set them aside.

What is Lappe?

Lappe (لپه), yellow split peas, are an essential part of classic Gheyme. They have a flavor similar to chickpeas but with a slightly nuttier taste, giving the dish its characteristic texture. For an authentic Gheyme, they are difficult to replace with other legumes. Fortunately, Lappe can now be found in many cities in stores specializing in Persian ingredients. And who knows – maybe you have an Iranian friend or neighbor who can help you find some!

Preparing the Saffron

Grind the saffron threads finely using a mortar or spice mill. Place them in a small jug or glass, add an ice cube, and wait until it melts slightly. Then, pour in some hot water to intensify the color. Cover and let the saffron steep.

Saffron gives Gheyme its distinctive aroma and characteristic color. For more recipes using saffron, simply type “saffron” into the search bar above.

Sautéing the Onions and Meat

Next, dice the onions into small cubes. Heat some oil in a pot and sauté the onions over low heat until they become soft and translucent. Then, cut the meat into cubes of about two to three centimeters – in fact, this is what the word “Gheyme” describes. Once the onions are soft, add the meat and sauté until it takes on a nice color. Add turmeric and black pepper, stirring well so that the spices are absorbed. Turmeric helps balance the strong flavors of the meat and onions while giving them a warm, golden color.

For an authentic Khoresh, lamb leg meat is highly recommended as it is lean and perfect for slow-cooked dishes. Even after a long cooking time, it remains juicy and holds its shape. Alternatively, lamb shank is a great choice, as its marbling makes the dish especially tender and flavorful. When braising, it is best to leave the bones in the meat to give the sauce extra depth and richness.

Can Gheyme be made without meat?

It is not recommended, as the meat plays a key role in the flavor and texture of the dish. Traditionally, Gheyme is prepared with lamb, which is particularly suited for long cooking and remains tender. Other types of meat may dry out and alter the dish’s character.

For vegetarians, we recommend visiting our recipe page and using the filter function. There you will find many vegetarian Persian dishes, including vegetarian Khoresh variations such as Shish Andaz. If you really want to make this dish vegetarian, you can try using mushrooms instead of meat.

Adding Lappe and Spices

Add the pre-cooked split peas to the pot with the meat and briefly sauté them. Then, pour in enough hot water to cover the ingredients by about 3–4 cm. Add a cinnamon stick and let everything simmer on low heat for about 2 hours with the lid closed.

If a cinnamon stick is not available, do not use ground cinnamon as a substitute, as this can alter the beautiful red color of Gheyme. Alternatively, 1–2 cardamom pods can be used by placing them in a tea filter so they can be easily removed later.

Adding Dried Limes

Cut the dried limes, also known as Limu Amani, in half, remove the seeds, and place them in the pot. They provide a unique, tangy note. If dried limes are not available, fresh lime juice can be used instead – about 1 tablespoon for two servings.

Sautéing and Adding Tomato Paste

Heat some oil in a small pan and sauté the tomato paste until its raw taste disappears and the color deepens – this takes about five minutes. Then, add the sautéed tomato paste along with the saffron, rosewater, and salt to the pot. Stir well and let it simmer on low heat with the lid closed for about 30 to 40 minutes until the Gheyme is fully cooked, and the flavors are well combined.

Tip: Fresh tomato purée can be used instead of tomato paste – in this case, the amount of added water should be reduced accordingly.

Serving Gheyme Bademjan

The Gheyme Bademjan is served in a bowl and garnished with fried eggplants. Traditionally, it is served with rice, often accompanied by a fresh Shirazi Salad and a glass of Doogh, a refreshing yogurt-based drink. In our blog post “10 Tips for Perfect Rice,” you will find useful tips on preparing Persian-style rice.