Persian Eggplant and Split Pea Khoresh with Herbed Bulgur

Khoresh is the family of slow-simmered Persian stews built around fruit, herbs, or vegetables, and this version leans on eggplant and yellow split peas, which break down into a thick, deeply savory base as they cook with turmeric, cinnamon, and tomato. A splash of lime juice at the end brings the tang that these stews are known for.

Served over bulgur tossed with fresh mint and parsley, this dish is entirely plant-based and remarkably high in fiber — the split peas and eggplant alone carry a substantial amount, which helps offset the carbohydrate from the bulgur and keeps the meal feeling steady rather than heavy. It's a genuinely fiber-forward, blood-sugar-conscious dinner that happens to be vegan.

The stew actually improves overnight in the fridge as the flavors meld, so it's a good one to make a day ahead and simply reheat with the bulgur cooked fresh just before serving. A dollop of plain yogurt on top is a welcome, cooling addition if it suits your pattern of eating.