Persian cooking: recipes · Dolmeh & kufteh: stuffed dishes
Dolmeh Bademjan دلمه بادمجان
Hollowed aubergines with a spiced meat and rice filling, cooked in the oven or pot.
Ingredients
- 22½ aubergines
- 1125 g minced lamb or beef (with some fat)
- 375 g basmati rice
- 190 g yellow split peas
- 3¾ onions
- 3¾ bunch mixed herbs (parsley, coriander, dill, leek)
- 3¾ tsp turmeric
- 3¾ tsp cinnamon
- 7½ tbsp tomato paste
- 11¼ tbsp lemon juice
- 7½ tbsp sugar
- 15 tbsp oil
- salt (to taste)
- black pepper (to taste)
Method
- Filling: half-cook the rice and split peas. Fry the onion, add the mince and turmeric and fry until crumbly; mix with the rice, peas, finely chopped herbs, cinnamon, salt and pepper.
- Peel small aubergines, cut off a lid, hollow out, fry all over in oil and stuff. Put the lid back on.
- Sauce: stir 300 ml water with 2 tbsp tomato paste, 3 tbsp lemon juice and 2 tbsp sugar and pour over.
- Cook covered in the pot or in the oven at 180 °C for 45 minutes.