I don't much care for beans, in general. I like them OK in salads, but not so much in stews and soups. But I had to come up with something for this IMBB, hosted by Cathy over at my little kitchen.
So I started thinking about some of my favorite Persian dishes, and realized that a disproportionate number of them contain... yup, you got it... BEANS.
So what to make for IMBB? Abgoosht? Loobia Polo? Baghali Polo? Nope. This time, I would make Khoresht-e Gheymeh Bademjan, or "Eggplant and Lentil Stew".
This is an incredibly savory, flavorful dish which can be served with traditional Persian polo (rice). Or, if you're lazy (like me), you can eat it with pita or lavash bread... just use the bread to scoop up all the goodness.
1.5 lbs stewing beef (or you could use lamb)
2 medium onions, chopped
.5 lb dried yellow split peas
2-3 tbsp tomato paste
3-4 leemoo amonee, or dried persian limes
1 tsp each turmeric & paprika
4-5 small japanese eggplants, peeled with stem end left intact
2 large potatoes, cut into matchsticks (or you can use the canned-dehydrated ones)
Soak the beans in clean water for a couple of hours to soften, then drain. Salt the peeled eggplant to draw out the water and bitterness.
Fry the onions in a few tablespoons of vegetable oil until they are golden brown (piaaz-daagh). Add the turmeric and meat, browning on all sides. Add 2 cups of water, and bring to a simmer. Let this simmer for an hour or so, until the meat is mostly cooked. (Add more water if needed)
Meanwhile, rinse the eggplant and dry thoroughly. Fry the eggplants in oil in a large, heavy-bottom pot until they collapse in on themselves (you can bake them if you prefer, 30-40 minutes).
Add the lentils, tomato paste and dried limes*. Season to taste with salt, pepper turmeric, paprika and, if you wish, a pinch of cinnamon. Let this simmer for another 30-40 minutes.
Drain the eggplant then lay gently into the stew pot for the last 10-15 minutes of cooking. Meanwhile, deep fry the matchstick potatoes until golden.
Serve with persian polo (saffron rice), and top the stew with the fried potatoes.
*You can use lime juice if you can't find the limes - the dish should be very savory. In that case, add them towards the end of cooking.
