Aab Goosht E Baadenjaan Recipe

Ingredients for Aab Goosht E Baadenjaan

• Lamb Shoulder
• 1 cup dried split peas, washed
• 2 medium eggplants, peeled and sliced 1 cm thick
• 2 large onions, thinly sliced
• 2 medium potatoes, peeled and cubed
• 2 tbsp tomato paste
• Cooking Oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp turmeric

How to Make Aab Goosht E Baadenjaan

1. Thinly slice 2 large onions and fry in 1/4 cup vegetable oil until lightly golden.
2. Wash 1 cup of dried split peas and fry them lightly with the onions for a few minutes.
3. Add 1 lb of lamb, cut into 1-inch cubes, to the pot. Fry over medium heat until the lamb is browned on all sides.
4. Stir in 1 tsp salt, 1/2 tsp black pepper, and 1 tsp turmeric.
5. Pour in 6 cups of hot water. Bring to a simmer, then reduce heat to low, cover tightly, and cook for 30 minutes.
6. While the stew simmers, peel and slice 2 medium eggplants to a thickness of 1 cm. Sprinkle with a pinch of salt.
7. Peel and cube 2 medium potatoes.
8. Heat a little more oil and fry the eggplant slices on both sides until lightly browned.
9. After 30 minutes of simmering, add the fried eggplants, potatoes, and 2 tbsp of tomato paste to the stew.
10. Cover tightly and continue to cook over low heat for another 30 minutes, adding more hot water if needed.
11. Once cooked, carefully pour the excess liquid into a separate container.
12. Using the back of a fork or spoon, gently mash the stew ingredients until they are mostly broken down but still have some texture.
13. Serve the Aab Goosht e Baadenjaan hot, with the crushed stew and the flavorful broth served separately. Enjoy with crusty Iranian bread, pita, or similar, for dipping.
14. Remember: Rice is not traditionally served with Aab Goosht.