Haleem (Halim) Bademjoon

This was my very first attempt at making Haleem Bademjoon (a delicious eggplant Persian recipe) :) I used ground beef for my recipe, but many people use lamb or beef that they cook and then mash up. I will try that at another time, but this time I tried to go the easier route and use ground beef to simplify the cooking.

Haleem bademjoon

Haleem bademjoon

2 large eggplants
approximately 1 lb ground beef
1 cup kashk — found typically in a Persian (Iranian) Grocery store, or some Middle Eastern store)
2 medium onions
2 tablespoons dry mint
250 grams lentils

Chop the onions up and fry in oil in a pot. Once the onions start turning a golden brown color take out about half and place aside for later use. Add the ground beef and lentils to the remaining onions in the pot and stir. Add turmeric, salt, and pepper and continue stirring. Add 1-2 cups of water and cover with a lid and allow the meat to cook for 40 to 50 minutes on medium heat. If it starts to dry up you can add a little more water.

Haleem Bademjoon

Haleem Bademjoon

Peel the eggplants and chop them up length wise. Add salt to the eggplants and in a frying pan heat up oil on medium-high heat. Fry the eggplants on both sides until golden. Once all the eggplants pieces are fried you want to throw them in a food processor or mash them up some other way. Then add the mashed mixture to the meat mixture and stir in and mash everything together. Add a cup of water if there is not enough water and the mixture seems too dry. You want to cook over a medium-low heat for at least an hour and stir occasionally until no water is left. Halfway through I took half of the mixture and poured it into my blender to puree and get a smoother mixture. You may want to leave the lid off the pot to make sure the water evaporates. Keep in mind that after you allow the Haleem Bademjoon to cool down it will thicken as well. Once the Haleem Bademjoon is cooked remove the mix from the heat and add the kashk. Mix the contents well and then pour into a serving dish.

Fry the onions you put aside a bit more until a darker golden brown (piaz dagh–fried onion). Fry the dry mint in oil as well. Sprinkle the fried onions and fried mint over the Haleem Bademjoon in the serving dish and you are done! Serve with bread :)

Note: Be careful with the amount of water you use, especially if you are going to puree the mixture it may take a lot longer for all the water to evaporate. I ran into this problem and had to let it cook for a long time just to get most of the water to evaporate.

2 wonderful comments and feedbacks from Persian Food lovers

  1. These photos look great! I would love to try your recipe. However, I live in a very rural and remote part of UK and there are no speciality ingredient stores around. What can I use in place of kashk ? Will soured cream or greek yogurt work?

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