Gluten-Free Joc Soups and Stews: Persian Gheimeh Bademjan

Ingredients:

1.5 lbs gluten-free stewing beef or lamb, cubed
2 large eggplants, peeled and sliced
1 cup yellow split peas, soaked
2 large onions, chopped
1 can (14 oz) gluten-free diced tomatoes
1 teaspoon ground turmeric
2 tablespoons gluten-free tomato paste
Gluten-free vegetable oil for frying
Salt and pepper to taste

Steps:

In a pot, combine soaked yellow split peas with enough water. Bring to a boil and simmer until they are partially cooked but still firm. Drain and set aside.
In a pan, heat gluten-free vegetable oil and fry the sliced eggplants until golden brown. Drain excess oil on paper towels.
In a separate pot, brown the cubed gluten-free stewing beef or lamb. Add chopped onions and sauté until golden.
Stir in ground turmeric and gluten-free tomato paste. Cook for 2-3 minutes to enhance flavors.
Add partially cooked yellow split peas, gluten-free diced tomatoes (with their juice), and enough water to cover the ingredients. Bring to a boil.
Reduce the heat to simmer, cover the pot, and let it cook for about 1.5 to 2 hours or until the meat is tender.
Add the fried eggplants to the pot and let the stew simmer for an additional 15-20 minutes.
Season with salt and pepper to taste. Adjust the seasoning if necessary.
Serve your gluten-free Persian Gheimeh Bademjan over rice.
Indulge in the rich and savory flavors of Persian Gheimeh Bademjan with this gluten-free recipe from Joc Soups and Stews!