Halim Bademjoon

3
Halim bademjoon is a Ray's Cafe specialty. Photo by Scotty Irani

 1 lb beef neck or beef tips
 6 large eggplants
 ½ cup lentils
 1 cup Persian whey – kashk
 2 large onions
 2 garlic cloves
 2 tbsp dried mint leaves
 turmeric, salt and pepper
 cooking oil

1

Chop one of the onions. Sauté the onions with 3 tablespoons of oil in a pot.

2

Add 1 1/2 tablespoons of turmeric, a teaspoon of pepper and a tablespoon of salt to the onions. Mix well and add the meat.

3

Fill the pan with water to cover the meat. Let it cook on a medium high flame until the meat is cooked well and the water is evaporated.

4

Cook the lentils with some salt and water until they are soft. Drain the lentils.

5

Peel the eggplants, cut them in wedges and fry both sides.

6

Traditionally, the ingredients should be blended using a solid wood pestle, but I use a food processor to blend them well. After the ingredients are blended, put them back in a pot and let the mixture simmer for 10 minutes on low heat. Stir occasionally so the bottom won’t burn.

7

Mix the whey with a cup of hot water to dilute it. Pour half of the mixture into the halim bademjoon pot and mix well.

8

Slice the second onion thinly, and fry it in a pan with oil. When it is nearly caramelized, smash the garlic cloves and fry them together until all turn golden brown, then remove the pan from heat.

9

Pour a few tablespoons of oil in a pan and let it heat on medium high heat.

10

Add 1/2 tablespoon of turmeric, then the dried mint, then sauté for 10 seconds.

11

Remove from flame.

12

Pour halim bademjoon in a bowl, garnish with the mint, garlic and onions, then drizzle the rest of the whey on top.

13

Serve it with warm flat bread.

Ingredients

 1 lb beef neck or beef tips
 6 large eggplants
 ½ cup lentils
 1 cup Persian whey – kashk
 2 large onions
 2 garlic cloves
 2 tbsp dried mint leaves
 turmeric, salt and pepper
 cooking oil

Directions

1

Chop one of the onions. Sauté the onions with 3 tablespoons of oil in a pot.

2

Add 1 1/2 tablespoons of turmeric, a teaspoon of pepper and a tablespoon of salt to the onions. Mix well and add the meat.

3

Fill the pan with water to cover the meat. Let it cook on a medium high flame until the meat is cooked well and the water is evaporated.

4

Cook the lentils with some salt and water until they are soft. Drain the lentils.

5

Peel the eggplants, cut them in wedges and fry both sides.

6

Traditionally, the ingredients should be blended using a solid wood pestle, but I use a food processor to blend them well. After the ingredients are blended, put them back in a pot and let the mixture simmer for 10 minutes on low heat. Stir occasionally so the bottom won’t burn.

7

Mix the whey with a cup of hot water to dilute it. Pour half of the mixture into the halim bademjoon pot and mix well.

8

Slice the second onion thinly, and fry it in a pan with oil. When it is nearly caramelized, smash the garlic cloves and fry them together until all turn golden brown, then remove the pan from heat.

9

Pour a few tablespoons of oil in a pan and let it heat on medium high heat.

10

Add 1/2 tablespoon of turmeric, then the dried mint, then sauté for 10 seconds.

11

Remove from flame.

12

Pour halim bademjoon in a bowl, garnish with the mint, garlic and onions, then drizzle the rest of the whey on top.

13

Serve it with warm flat bread.

Halim Bademjoon