This Persian stew highlights baby eggplants and yellow split peas. It can easily be adapted and made with beef stew meat, lamb shanks, chicken or even vegetarian. Recipe by Laura Bashar of Family Spice
Cook Time: 3 hours
Inactive Time: 30 min
Serving Size: 2 cups
Serving Suggestions: Serve with basmati rice.
Cooking Tips: You can also substitute the beef stew meat (feature picture) with 3lbs of lamb shanks (with bone) or with 4 lb fryer chicken (cut up) (pictured above). Increase baking time in the oven to 45-60 mins. For vegetarian stew, substitute beef broth with any vegetable broth and increase yellow split peas to 1/2 cup. * Substitute dried limes for 1/4 cup fresh lemon juice.