Haleem Baadenjaan



Ingredients: (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
salt
black pepper


Directions:


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.



Roxana & Farzin Mokhtarian

F.Mokhtarian@ee.surrey.ac.uk