- 1. Preheat oven 350ºF.
- 2. In a pot, brown 1 and 1/2 onions, 2 tablespoons of oil, pinch of salt & Pepper and 1/2 teaspoon turmeric.
- 3. When onions are golden, add ground beef, garlic, red pepper, 1/2 teaspoon salt and saute for 10 more minutes on medium heat.
- 4. Add tomatoe paste, 1/2 of chopped tomatoes and cook for 10 more minutes on medium heat.
5. Mix the powdered Saffron with 1/2 cup of boiling water and add to beef mixture and mix. Taste seasoning.
- 6. Slice off the bottoms of eggplants and hollow them out, using the point of a knife, leaving a shell about 1/2 inch thick, and set aside the flesh. Sprinkle the shells generously with 1 tablespoon salt and set aside.
- 7. Cook rice for 15 minutes in 2 cups of water and 1/2 teaspoon salt. Drain.
- 8. Cook split peas for 20 minutes in 2 cups of water and 1/2 teaspoon salt. Drain
- 9. Add rice, split peas, and the chopped herbs to beef mixture. Season with 1/2 teaspoon salt and pepper. Mix thoroughly and taste.
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