Halim Bademjan

This flavorful Iranian dish skips the hot chilies for warm spices and deep beef flavors. Topping with soured yogurt and carmelized onions make this a quick family favorite.

Ingredients

• 1lb Beef, shaved
• 3 Cloves Garlic, minced (or jarlic)
• 1-2Lg Onions chopped
• 1t each turmeric, cumin powder, ground coriander powder
• 1 Cinnamon stick
• 3 Green Cardamon pods
• Saffron threads
• 1C Basmatti Rice, washed
• 1/2C Brown Lentils (Whole Masoor Dal), washed
• 2 Eggplants, peeled, chopped
• 1/2 C Soured Yogurt, Khashk, or Dahi
• 1/4 C chopped Walnut
• 1/4 C Caramelized Onions

Steps

1. To prepare, slice the onions thinly, pole to pole. Place over a low flame in a non-stick pan, stirring infrequently.
2. Peel the eggplant, and cut into long sticks.
3. Place eggplant on an elevated rack over a tray, and salt liberally, set aside.
4. In a heavy bottomed pot or (preferably) an Instapot, saute the beef, onions, garlic, and spices (excluding saffron).
5. Once beef is browned, and onions are translucent, cook under pressure for 10m then quick release.
6. In a mortar, grind the saffron threads with a little salt, until crush into a fine powder. Add a tablespoon or 2 of hot water and dissolve.
7. Add saffron water, washed rice, lentils, to pot, and cook under pressure for 10m then quick release.
8. While the lentils and rice are cooking, rinse and dry the eggplant, squeezing with a towel.
9. In a non-stick skillet, brown the eggplant on all sides until golden.
10. Add the cooked eggplant to the pot, and cook over saute until eggplant starts to melt into the sauce.
11. Mash the entire pot with a potato masher, until a dense pulse forms. (Some people choose to immersion blend after mashing, I do not)
12. Place into a large bowl or platter, decorate with soured yogurt, walnuts, and carmelized onions.
13. Enjoy with Saj or Roti.

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