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halim bademjan, halim bademjoon, halim bademjan recipe, iranian, persian food, recipe
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CALORIES

HALIM BADEMJAN

  • 3 Large Eggplants
  • 1 lb (453g) Beef Neck
  • 2 Cups Rice
  • 1/2 lb (226g) Kashk (Whey)
  • 3 Onions
  • Turmeric, Salt, Black pepper powder, Crushed Mint
  • Persian spice mix (Advieh)
    Advieh, stew seasoning, advieh khoresht
  • 7 Tbsp Vegetable Oil
  • 2 Garlic Cloves
PREPARATIONS:

1- Slice 2 onions.
2- Peel and slice the eggplants.
3- Smash the garlic cloves.
4- Boil 4-5 Cups Water.

DIRECTIONS:

1-Cut a large onion in four pieces and put them in a pot, put the beef in the pot.
2- Add Persian spice mix (Advieh) and black pepper powder, pour in boiling water until it covers the beef.
3- Simmer the pot for 90 minutes over medium heat.
4- Fry the eggplants in 2 tbsp vegetable oil and salt (as preferred). Flip eggplants over so both sides become brown.
5- Fry the sliced onions in frying pan with 5 tbsp vegetable oil.
6- Put 2 cups of rice in a pot, add 5 cups of boiling water, simmer until tender and all the water's evaporated.
7- Remove/spare 3/4 of the fried onions from the frying pan, add turmeric and Persian spice mix (Advieh) and fry for 5 more minutes.
8- Remove the onions. Add the smashed garlic and crushed mint to the pan and fry for a minutes.
9- Add the fried eggplants and the beef to the rice, stir and mash thoroughly.
10- Add the fried garlic/mint (step 9) and fried onions (step 8), blend completely.
11- Add boiling water and the kashk to a pot, simmer for 10 minutes over low heat, then add it to the eggplant/rice pot, mix well.
12- Cook for 15 minutes.
13- Decorate with the spared fried onions (step 7) and fried mint.



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