Khoresh Bademjan

Directions

1. 1
   Fry the onion in 2 tablespoons oil in a large saucepan until golden.
2. 2
   Add the meat and brown it on all sides.
3. 3
   Add the dried limes or lemon juice, and tomatoes.
4. 4
   Cover with 2 1/2 cups water and add pepper, turmeric, cinnamon, and nutmeg.
5. 5
   Simmer gently for 1 hour, then add the split peas and cook for 20 minutes.
6. 6
   Season with salt when the split peas have begun to soften, and add more water occasionally, if needed to keep the meat covered.
7. 7
   Brush the cut side of the eggplants generously with oil and cook them, on the cut side only, under the broiler or on the grill until browned.
8. 8
   They do not need to be entirely cooked, as they will cook further in the stew.
9. 9
   Add them to the stew, and cook, covered, for 30 minutes longer, or until the eggplants are very soft.
10. 10
    Fry 1 small chopped onion in 2 tablespoons oil until golden.
11. 11
    Add 2 tablespoons dried crushed mint and 2 crushed garlic cloves.
12. 12
    When the garlic just begins to color, pour over the sauce at the end, as a garnish.
13. 13
    If you can get hold of unripe grapes, put them into the stew instead of the dried limes.