Vegetarian Khoresh Bademjan

4 Chinese eggplants peeled, sliced lengthwise and cut into 3 pieces (or 8 Italian eggplants, sliced lengthwise and cut in half)

1 cup slow-cooking yellow split peas (lapeh dir paz)

½ tsp salt

2 large yellow onions, peeled and sliced very thin, fried to golden brown (divided, ¾ for khoresh and ¼ for the rice)

3 TBSP butter, for frying the onion

½ tsp ground turmeric

2 TBSP tomato paste

½ tsp kosher salt

¼ tsp freshly ground black pepper

Pinch of cayenne pepper

⅛ tsp saffron powder (optional)

2 to 3 TBSP pomegranate concentrate

Zest of one orange

1 cup freshly squeezed orange juice (3 medium oranges)

½ cup freshly squeezed lemon juice (2 lemons)

½ cup hot water (more if needed)

subheading: FOR THE RICE:

2 cups uncooked basmati rice (2½ cups if making yogurt tahdig)

¾ cup blanched slivered almonds

⅔ cup zereshk (barberries)

Dash of saffron powder (optional)

Directions at persianmama.com

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