Khoresh is a Persian, slow cooked stew. There are so many different ‘Khoreshes’, many include lamb, chicken or fish. I chose this particular ‘Khoresh’, a vegetable based one, because I like the lightness of this dish and the beautiful flavour the dried limes give. ‘Khoresh’ is served with ‘polo’, rice.

• turn the oven on 180˚
• for about 4 people

• 4-5 young, firm aubergines, peeled and cut into 5 cm pieces
• 250 gr yellow split peas, washed several times in plenty of cold water
• 1 large Spanish onion, sliced finely
• 140 gr tomato concentrate
• 3 tablespoons of pomegranate molasses
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon saffron
• 50 gr chopped walnuts, toasted and roughly chopped
• 3 dried Persian limes, pricked with a fork all around ( or juice and pith of 1 lime)
• 1/2 liter of very good chicken or vegetable stock
• salt and pepper to taste
• big bunch of Italian parsley and basilico, chopped
• bake the cut aubergines in the oven with little olive oil, until they start to turn golden
• boil the split peas in salted water until just tender ( about 15 minutes)

• in a large frypan, fry the onions in a little butter and oil
• add the spices and fry a little time longer

• add the tomato concentrate and gently cook for another 10 minutes
• then the pomegranate molasses, mix all very well

• mix in the drained split peas

• add the chicken or vegetable stock
• the dried limes ( if using fresh limes only add the pith at this stage)

• gently stir in the cooked aubergines

• taste for salt and pepper
• cover the pan and gently cook for about 30-40 minutes

• just before serving, add the toasted walnuts, parsley and basilico
• if using fresh lime you add the juice at this stage
• serve with rice