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1
Peel and thinly slice onions. Fry in oil until slightly golden.
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2
Wash split peas and fry slightly with onions.
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3
Cut meat into small pieces, add to onions and split peas, and fry over medium heat until colour changes.
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4
Add salt, black pepper, and turmeric.
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5
Follow with six glasses of hot water and cook over low heat for about 30 minutes.
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6
The pot should be covered with a tight lid so that little steam escapes during cooking.
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7
Peel eggplants and cut perpendicular to their major axis to a thickness of 1 cm.
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8
Add a bit of salt and fry in oil over medium heat on both sides until colour changes.
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9
Wash and peel potatoes.
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10
Add eggplants, potatoes, and tomato paste.
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11
Cook over low heat with the pot again tightly covered for another 30 minutes. If necessary, add more hot water during cooking.
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12
When cooked, pour the juice into another container. With the back of a fork or spoon, fully crush the ingredients and mix well.
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13
Serve both the ingredients and the juice separately with Iranian, middle-eastern, or pita bread.
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14
Rice is not served with aab-goosht.
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15
When eating, cut bread into small pieces and briefly soak in the juice or form morsels by wrapping a small piece of bread around some of the food.
