Gheymeh Bodemjan

Real Persian stew, zero shortcuts. Gheymeh Bademjan loads up slow-cooked lamb shank with split peas, fried eggplant, and a deep, rich tomato sauce—tangy, slightly sweet, and honestly addictive. Saffron rice comes standard. You get flavor that sticks with you, not watered-down soup. The vegetarian version swaps lamb for extra peas and eggplant, still hearty, still legit. No “fusion,” no experimental garbage—just the real recipe, done right.