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
medium onions, 4
dried mint, 2 spoons (or 200 grams of fresh mint)
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.