If you’re looking for a delicious, hearty dish to make for your next family dinner, look no further than Halim Bademjan! This traditional Persian dish is made with eggplants, meat, and a variety of spices and is sure to leave everyone satisfied. While it may take some time to prepare, Halim Bademjan is well worth the effort – trust Cooking County; your family will be asking for seconds!
Halim Bademjan History
The Iranian dish Halim Bademjan is a hearty stew made with lamb, eggplant, rice, lentils, and curd. The dish has a long history, dating back to the days of the Persian Empire. People say that a cook invented the dish in the royal palace who wanted to create a meal that was both filling and tasty. Today, Halim Bademjan is enjoyed by Iranians all over the world. It is often served with rice or bread and can be as mild or spicy as you like. Whether you’re looking for a traditional meal or something new, Halim Bademjan is sure to please.
How to Make Halim Bademjan?
- 300 grams eggplant
- 300 grams meat
- 100 grams rice
- 50 grams lentils
- 4 garlic cloves
- 3 medium onions
- 100 grams curd
- 2 tablespoons dry mint
- Salt and black pepper as needed
- Oil and turmeric as needed
To prepare delicious Halim Bademjan, peel and wash one of the onions and chop them. Then we put the onions in the pot and fry until it becomes light.
Next, add the washed meat add a little turmeric and black pepper to the pot and fry continuously until the color of the meat changes completely.
At this stage, pour 6 to 7 glasses of water on the meat and put the lid on the pot. Increase the heat until the water reaches the boiling point, and then reduce the heat to a very low temperature until the meat is cooked.
Peel the eggplants, wash them, and put them in a colander to remove their excess water. Put a pan on the heat and pour oil into it, then cut the eggplants in half and fry them.
After one side of the eggplants is fried, flip them over to fry the other. Put the eggplants on a plate and set them aside.
After 1 hour, if the meat is half cooked, let it cook for another 1 hour. The meat will cook faster if you use mutton, but the veal needs more cooking time. After cooking the meat, we should have at least 1 glass of meat juice.
Note: After the very beginning, add more water to the meat to avoid adding boiling water to it during cooking.
Take the cooked meat out of the pot, put it in a colander, and set it aside until it cools. Cut the meat into small pieces at this stage and pour it again into the pot containing the meat broth. Next, we put a pot on low heat, clean and wash the rice and put it in the pot.
In the same way, clean and wash the lentils, add them to the rice, pour 2-3 glasses of water on the ingredients, and let them cook for 30 minutes. Peel and wash the remaining onions and put them in the pot.
Then put a suitable pan on medium heat, pour oil in it, and reduce the heat until it is hot. Then, add the onions to the pan and fry them until they become light and golden.
In the meantime, peel and wash the garlic and cut it into slices. Put the fried onions in a colander to remove the excess oil. Then, put the garlic in the pan, fry it, and wait until they are fried.
Now, put the pan on the heat again and if there is no oil in it, pour a little oil into the pan, put the dry mint in it, and fry.
When the oil is hot, remove the pan and set it aside. Because the hot oil causes the mints to turn black, now check on the lentils and rice. If the lentils are cooked, pound them with a meat grinder.
Then, add the meat and the fried eggplants to the pot (you can also mash the eggplants with a meat grinder or put them in a food processor, puree them and add them to the ingredients)
Add half of the hot onion, hot mint, and garlic to the ingredients and put the pot on low heat so that the eggplants cook with the broth. Wait for the Halim Bademjan until it is completely cooked and mashed. After the Halim Bademjan is ready, add the curd.
How to Serve Halim Bademjan?
Now, stir all the ingredients well until they are completely mixed with curd. After 10 minutes, take the pot off the heat, pour the prepared eggplant puree into the dish, and decorate it with hot sauteed onion, sauteed garlic, and the remaining hot mint. Enjoy your Halim Bademjan with bread!
Remember to make this recipe and share it with us. Please do not hesitate to ask if you also have any related questions about the Halim Bademjan recipe.