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Halim Badenjan ( 4 servings )

- Thin and small eggplants 6
- Lamb 400g
- Kashk (thick whey) one glass
- Onions 2 medium
- Dried mint 1 spoon
- Salt 1 teaspoon
- Black Pepper 1/2 spoon

 Halim Badenjan

Peel the eggplants and slice them length-wise into two pieces. Add salt on both sides of eggplants and set them on drain for two hours. Then wash them and drain again. Fry eggplants in abundant oil until golden. Peel one onion and finely chop it. Fry in oil over medium heat until golden. wash meet and cut into small pieces. Add meat to onion, after 2 minutes add salt and black pepper. Bring it to boil and let it cook for one hour. Then add eggplants to meat and mix them well. Let it cook over low heat for 10 minutes (there should be 1/2 cup of water). Cook it until water has been mostly absorbed. Then add kash and mix very well and cook for another 10 minutes. At the end finely chop the other onion and fry in oil until golden then add dried mint and stir for 1 minutes. Add onion and mint on top of Halim Badenjan and serve.
Note: Kashk Should be purchased at an Iranian store.




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