Halim Bademjan Isfahani

Ingredients

Quantities below make about 4 servings (Estimated)

• eggplant 600 g
• meat 400 g
• rice 300 g
• lentils 140 g
• kashk dairy 250 g

Quantities and nutrition on this page are estimates unless the source gives measured values.

Method

1. Rinse the rice and soak it in lightly salted water for about 30 minutes.

2. Cook the soaked legumes and grains until partly tender.

3. Combine with water or stock in a large pot.

4. Add herbs, noodles, meat, or the dish-specific ingredients at the appropriate stage.

5. Simmer gently, stirring regularly, until thick and fully cooked.

6. Adjust seasoning and serve with fried onions, mint oil, kashk, or the traditional garnish.

Cook's notes

Stir frequently as the mixture thickens to prevent scorching. Add quick-cooking ingredients such as noodles, kashk, or tender herbs at the appropriate late stage.

Background

This item belongs to Isfahan's food culture, shaped by long-standing bazaar traditions, hospitality, and distinctive urban dishes alongside a celebrated sweet and souvenir culture.

Nutrition

Diet

• Gluten free
• No walnut, almond or pistachio

Where this comes from

Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.

Record: IR0136 · Evidence: B (Officially supported)

Open the source page https://visitiran.ir/fa/type/persian-foods