Eggplant Porridge

Name: Eggplant Porridge (Halim-e bademjan)
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: ½ cup (120 ml) oil; 6 cups (1.5 l) water; 2 teaspoons sea salt; 2 pounds (900 g) lamb shoulder with bone; 2 onions, peeled and thinly sliced; 1 teaspoon turmeric; 1 teaspoon freshly ground black pepper; 2 cups (400 g) brown lentils or 1 cup (200 g) chickpeas; 2 cups (400 g) brown lentils or 1 cup (200 g) chickpeas; 2 cups (480 g) liquid kashk*; 6 small, or 2 medium, eggplants; 4 cloves garlic, peeled and crushed; 2 tablespoons oil; 4 tablespoons dried mint, crushed; ½ teaspoon turmeric; ½ teaspoon ground saffron dissolved in 2 tablespoons hot water or rose water; ½ cup (60 g) walnuts, chopped; ½ teaspoon ground saffron dissolved in 2 tablespoons hot water or rose water; ½ teaspoon ground saffron dissolved in 2 tablespoons hot water or rose water; Sprigs of fresh mint

Halim-e bademjan

Preparation info

Makes
6
servings

Difficulty
Medium
Ready in
3 hr

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

½ cup (120 ml) oil
2 pounds (900

Asia
Iran
Breakfast
Gluten-free
Southeast Asia

Method

Heat 3 tablespoons oil in a large pot over medium heat and brown the meat and onions. Add 6 cups water and bring to a boil, skimming froth as it forms. Add salt, pepper, and turmeric