One of my absolute favourite Persian dishes growing up..Khoresh Bademjan! A slow cooked aubergine lamb, tomato stew. I decided to experiment one Sunday afternoon and make this classic dish BUT with a little twist with influence from a traditional greek dish called ‘Beef Stifado’. The ingredients are mostly the same as the traditional Khoresh Bademjan dish with the addition of ‘Shallots’ which are sweet small onions.

This dish uses my all time favourite spice, predominantly distributed and grown in Iran… Saffron… this spice adds the delicate flavour and scent that makes this dish even more desirable!


3 pinches of Saffron

500g free range Lamb neck cuts

250g Shallots

1 teaspoon Cinnamon

1 large or 2 medium Aubergine

2 Limes

100g Yellow split peas

1 tin of Chopped tomato

2 tablespoons of tomato puree

pinch of salt (to taste)

pepper (to taste)

1 teaspoon of Turmeric

1 teaspoon of cumin

3 cloves of garlic (finely chopped)


  1. Lightly fry the garlic
  2. Add the split peas to boiling water in a small pan and cook for 10 minutes until slightly soft then drain and rinse
  3. Add the Lamb and fry until slightly cooked
  4. Add the turmeric, cumin and cinnamon and stir into the mixture
  5. Season with salt and pepper
  6. Add the chopped tomatoes and tomato puree
  7. Lightly fry on low heat
  8. Add the split peas
  9. Fill 2 cups of water and add to the mixture
  10. Leave to cook on low heat for an hour
  11. Make sure the Lamb is tender and the yellow split peas are soft but not mushy
  12. Serve with toasted fresh pittas seasoned with olive oil and oregano

FullSizeRender 29



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s