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Halim Bademjan (Persian Eggplant and Lentil Dish) recipe, an Iranian traditional dish in 5 steps
Halim Bademjan (Persian Eggplant and Lentil Dish) is an Iranian food and one of the traditional dishes of Kerman, Shiraz, and Isfahan, which uses eggplant and meat (or chicken) in its cooking and is eaten with curd and bread.
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This dish is called Halim Bademjan because it is very similar to Halim (Haleem) (Persian Wheat and Lamb Porridge) after it gets prepared.
Halim Bademjan is a complete meal, but you can serve it as an appetizer like kashke bademjan at your parties and…
In this article from our cookery magazine group, you will see how to prepare Isfahan Halim Bademjan, a regular part of Isfahani’s Ramadan table.
Ingredients for making Halim Bademjan (Persian Eggplant and Lentil Dish):
| Eggplant | 1kg |
| lentils | 1 cup |
| fried onion | 1 cup |
| Curd | 1 cup |
| Lamb and mutton | 500 grams |
| fried garlic | 1 to 2 tablespoons |
| Brewed Iranian saffron | As much as needed |
| fried mint | Ā¼ of a cup |
| fresh garlic | 2 cloves |
| Salt, pepper, cinnamon, and turmeric | As much as needed |
| Oil | As much as needed |
*Powdered walnuts for decoration
Recipes to make Halim Bademjan (Persian Eggplant and Lentil Dish):
The first step:
First, wash the eggplants, then peel them and add salt to them; so that it consumes less oil during frying; if the eggplants are bitter, salt will remove their bitterness.
Take a pot and put it on the flame of the stove. Then put the meat in it. Chop the onions and add to them. Then add a spoon of hot onion and 3 glasses of water and let them cook.
The second step:
After the meats are cooked, shred them and knead them by hand. Continue this until the meat turns white.
Then, take another pot and put it on medium heat. Then pour rice and eggplants into it. After that, add 8 glasses of water and wait until all the water is absorbed.
The third step in making Halim Bademjan:
Add salt, black pepper, turmeric and some brewed saffron to the rice and eggplant pot.
Then add 4 spoons of fried onions to your ingredients and stir them well until they are smooth and uniform.
After the water in the pot is completely absorbed, please remove it from the heat and let it cool down a bit.
The fourth step:
Once cooled, pour the ingredients into a blender or mixer and blend until smooth.
Pour the mixed ingredients into the pot and put it on medium heat. Then add the shaved meat with saffron.
At this step, regularly stir your Halim Bademjan in a clockwise direction until the ingredients are uniform. After 15 minutes, add curd to it.
The fifth step:
After stirring your halim again for 15 minutes until the curd is completely absorbed, add the fried garlic and hot mint to your ingredients and remove it from the heat.
You can decorate and eat your Halim Bademjan with hot mint, hot onion, chopped walnuts, and curd.
conclusion:
Thank you for being with us once again with an excellent, delicious, authentic and Iranian recipe. Share your experiences with us, and if you have any tips to improve the food recipe, be sure to comment, thank you.
What do we call Bademjan in English?
we call Bademjan in English Eggplant.
