Bademjan Polo (Eggplant Rice)

Updated at: Thu, 17 Aug 2023 13:45:33 GMT

Step 1

We will start with cooking the onion and meat because it will take about two hours. Meanwhile, we will do the rest of the steps.

Step 2

First, dice the onions. Add some cooking oil to the pan and sauté the onions until they turn translucent and slightly brown.

Step 3

Once the onion changes color, add the meat, turmeric, black pepper, and garlic powder. Sauté until it starts to change color.

Step 4

Add a little boiling water, not enough to cover. Cover the pot with a lid and, change heat to medium-low for about 1.75 to 2 hours.

Step 5

Meanwhile, peel the eggplant. Cut it into 1/2-inch to 3/4-inch thick slices. Add salt to take away the bitter flavor and to reduce the oil during cooking. Let it rest - it will be washed later to remove the salt.

Step 6

While the meat is cooking and the eggplant is resting, cut the tomatoes into little pieces and puree them with a blender.

Step 7

After about 45 minutes of the eggplants resting, wash them and pat them dry.

Step 8

To sauté the eggplant, add about 5 spoons of oil to a pan. When the oil is hot, fry the eggplant on each side. They should be a golden brown.

Step 9

Back to the meat, add tomato puree, salt, and about 3 spoons of liquid saffron. Cut a lime in half and squeeze the juice into the meat. Cook for about half an hour longer. When the meat is done, remove the bones from the lamb shank.

Step 10

Meanwhile, start the rice. It needs to be halfway cooked so it can cook with the meat afterwards. Once it starts boiling and the texture changes to halfway cooked, drain and wash it with cold water.

Step 11

Heat a little water and about 1/4 cup of oil in a large pan for the final stage of cooking. Add a couple spoons of liquid saffron. First, add some of the rice to the bottom of the pan as a base. Then add in the layer of eggplant. Next add the meat. Don’t go too close to the edge. Add the rest of the rice on the top to cover it. Put some of the rice in a small bowl with the saffron and add it to the last layer to give it more color.

Step 12

All of this will go on the stove top covered on high heat. Leave for 7 to 8 minutes. Then, take off the lid and wrap it with a kitchen cloth. Put the lid back on. This keeps it from becoming mushy. Reduce the heat to medium-low and cook it for another 30 or 40 minutes.

Step 13

Flip the pot on top of your serving plate. The top layer should be a crispy tahdig.

Step 14

Serve with pickled vegetables, yogurt, and herbs.

Step 15

To brew liquid saffron, you can put a dash of saffron in a cup with a small ice cube, which will bring out the color and flavor. Alternatively, you can use a little hot water, or mix both methods together, first using ice then adding hot water.

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