Eggplant Ghormeh is an exceptional choice for those looking for authentic yet modern flavors. This stew has a special place not only on home tables but also in religious ceremonies and traditional restaurants. In the past, this stew was usually made with chunk meat, but today many cooks, especially at home, use ground meat. This change is due to the faster cooking time, lower cost, and greater tenderness of ground meat.
Ingredients for Preparing Eggplant Ghormeh
To prepare this delicious stew, you will need the following ingredients:
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- Ground meat: 300 grams
- Split peas: 1.5 cups
- Onion: 2 medium
- Saffron: 1 tablespoon
- Tomato paste: 2 tablespoons
- Fresh lemon juice: 1 to 2 tablespoons
- Dried lime (optional): 2 pieces
- Eggplant: 3 medium
- Salt and black pepper to taste
- Turmeric and oil to taste
How to Prepare Eggplant Ghormeh with Ground Meat
To start, soak the split peas in a bowl of water a few hours in advance. This helps with faster cooking and reduces bloating. If you don't have enough time, you can use warm water for quicker soaking.
Peel the onions and finely chop them. In a suitable pot, add the chopped onions without oil. This will draw out the water from the onions, giving the stew a better aroma and flavor. Once the water from the onions has evaporated, add two tablespoons of oil and sauté the onions until golden.
After the onions are golden, add turmeric and black pepper and sauté briefly. Then add the ground meat to the pot and sauté well until its color changes. At this stage, add the tomato paste and sauté until it is fully fried. This will enhance the color and richness of the stew's flavor.
After frying the tomato paste, drain the soaked split peas and add them to the pot. To prevent the split peas from breaking, it's better to sauté them a little. Then add two cups of boiling water to the pot and let the stew simmer over medium heat.
Once the split peas are cooked, set them aside and allow the stew to reduce in liquid so that the meat cooks well. In the final stages, add the split peas along with the fresh lemon juice. This will give the stew a desirable sour taste and prevent the food from becoming stale.
Finally, slice the eggplants thinly and fry them. About half an hour before the stew is done, arrange the eggplants on top of the stew to cook. You can also use tomatoes. Serve Eggplant Ghormeh with white rice or saffron rice and enjoy its delicious flavor.
By following simple tips such as using authentic and brewed saffron, as well as frying the tomato paste, you can experience a unique and colorful taste of this stew.
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