4 servings

small eggplants, 6

lamb or beef, 500 grams

kashk, one glass (kashk is thick whey, and should be purchased
in Iran or at an Iranian store)

medium onions, 4

dried mint, 2 spoons (or 200 grams of fresh mint)

cooking oil


black pepper

Haleem Baadenjaan


Peel and finely chop onions, Fry in oil until golden. Save half
for later use. Cut meat into small pieces and fry with onions until colour
changes. Add 2-3 glasses of hot water and cook over medium heat for about 45
minutes. If necessary, additional hot water should be added while cooking. Peel
eggplants and slice length-wise to a thickness of 1 cm. Add salt and pepper and
fry on both sides on medium heat until golden. Mash the meat and eggplants and
mix well. Add the gravy from the meat and one glass of hot water to the mix and
cook over low heat, mixing occasionally until no water is left. Remove the mix
from heat. Add kashk and mix well, then add fried onions on top. Fry dried mint
in oil for a few minutes. (If fresh mint is used, wash and finely chop it, then
fry in oil). Also add fried mint on top of Haleem Baadenjaan and serve