Dolmeh Bademjan is one of the most popular and delicious Iranian dishes. The origin of this dish goes back to the Caucasus, Russia, and Central Asia. There are different types of dolma, including grape leaf dolma, eggplant dolma, cabbage leaf dolma, onion dolma, and tomato dolma, which is often cooked in the spring. The main ingredients of this delicious dish are eggplant, minced meat, rice, vegetables, and onions. Join Cooking County with the recipe of Dolmeh Bademjan.
How to Make Dolmeh Bademjan?
- 8 sliced eggplants
- 3 tomatoes
- 3 onions
- ½ cup rice
- ½ cup cob
- 4 cloves of garlic
- 200 grams of sliced vegetables
- 100 grams of minced meat
- 2 tablespoons tomato paste
- Salt and black pepper as needed
- Turmeric and oil as needed
To prepare Bademjan Dolma, first, soak the cod in a bowl of water for at least 4 hours to remove the swelling. Put them on medium heat and cook the cobs for 1 hour.
Soak the rice in a bowl containing water and salt, then fill a suitable pot halfway with water, and add 1 tablespoon of oil and 1 teaspoon of salt to the pot. Then, put the pot on high heat until the water reaches boiling.
After the water reaches the boiling point, add the soaked rice to the pot and let it cook for 7 to 10 minutes. Once the rice grains are soft and their kernels are hard, rinse them with cold water and set them aside.
Chop two onions into small pieces and fry them with a bit of oil in a suitable pan until they become golden; then chop two garlic and add them to the onions and fry them.
Add the minced meat along with some turmeric, salt, and black pepper to the garlic and onion mixture and fry well until the color of the meat changes. Add tomato paste and fry until the raw taste of tomato paste is taken.
At this stage, rinse the cobs if they are soft and add them to the pan containing the minced meat. Next, chop the vegetables and add them to the pan, increase the heat a little and stir the ingredients continuously so that the vegetables do not get watery.
After the Dolmeh vegetables are slightly fried and change color, we put the lid on the pan for 5 minutes, then add the rice and mix it with other ingredients.
After mixing the rice with other ingredients, let the water in the pan evaporate completely, then remove the pan from the heat and set it aside. Now, carefully remove the caps of the eggplants, then empty the inside of the eggplants.
When the eggplants are ready, fry them in a bit of oil so they are slightly fried and will not get crushed. When the eggplants are fried, remove the excess oil with a towel.
Chop the remaining garlic and onion into small pieces and roast them in a large pot until they become light. Then, chop the tomatoes into small pieces, add them to the pot, and continue roasting until they are soft.
Now, add two glasses of boiling water along with some salt and black pepper and let the dolmeh sauce thicken with high heat. While the sauce is being prepared, pour the meat mixture, rice, and cobs into the eggplants and put the eggplants in the sauce.
Reduce the heat under the pot and put the lid on the pot so that the Dolmeh Bademjan cooks for 45 minutes to an hour on medium heat.
How to Serve Persian Stuffed Eggplant?
Put the Persian stuffed eggplant in a dish, pour tomato sauce on them, serve with bread and enjoy it.
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