Isfahan eggplant Halim, known as Halim Bademjan, is a thick savoury dish of eggplant, slow-cooked lamb, lentils and kashk. The ingredients are mashed together until creamy but still textured, then finished with fried onion, garlic, mint, walnuts and saffron.
It is served in Isfahan, Kashan and other parts of Iran, often as a substantial starter or shared meal. Unlike wheat halim, this version gets its body from eggplant and lentils. Kashk brings the characteristic salty tang.
Ingredients for four
- 1 kg eggplants
- 500 g lamb shoulder or neck, cut into chunks
- 1 cup brown or green lentils, rinsed
- 1 cup fried onions, divided
- 1 cup pasteurised kashk, plus more for garnish
- ½ cup brewed saffron, divided
- 1 to 2 tablespoons fried garlic
- 2 fresh garlic cloves, crushed
- ¼ cup dried mint
- Salt, black pepper, turmeric and cinnamon
- Neutral oil, as needed
- Ground or chopped walnuts, for garnish
The old ingredient list called for “saffron curd.” This means kashk coloured with some of the brewed saffron, not a separate type of curd. Kashk can be salty, so taste it before deciding how much salt the main mixture needs.
Prepare the eggplant
Peel the eggplants and cut them lengthwise into slices. Sprinkle lightly with salt and leave in a colander for 30 to 45 minutes, then pat them completely dry. This seasons the flesh and removes surface moisture; it does not guarantee that the eggplant will absorb no oil.
For the traditional method, shallow-fry the slices in batches until tender and golden, then drain them on a rack or absorbent paper. For a lighter version, brush them with oil and roast at 220°C until soft and browned, turning once.
Cook the lamb and lentils
1. Braise the lamb
Heat a spoonful of oil in a heavy saucepan. Add half the fried onion, the fresh garlic, ½ teaspoon turmeric and black pepper. Stir briefly, then add the lamb and brown it on several sides.
Pour in enough hot water to come halfway up the meat. Cover partly and simmer gently for 1½ to 2 hours, until the lamb is very tender. Add a little hot water if the pan becomes dry. When the meat is ready, lift it out and shred it finely, removing all bones and large pieces of fat.
2. Cook the lentils
While the lamb cooks, cover the lentils with water in a separate pan and simmer until very soft, usually 25 to 35 minutes. Drain only if a large amount of water remains. A small pinch of cinnamon may be added for flavour, but it does not alter the lentils’ supposed “temperature” or nutritional nature.
Make the saffron kashk and mint oil
Use pasteurised kashk and follow the package directions. Warm one cup gently, then mix in a few spoonfuls of brewed saffron until it has a pale golden colour. Do not let a thick dairy product scorch on the base of the pan.
For the mint oil, warm 2 tablespoons of oil over low heat. Add the dried mint, stir for only 15 to 20 seconds, and remove the pan immediately. Mint burns quickly and becomes bitter; the old two-minute instruction is too long for many pans.
Combine the eggplant Halim
Put the cooked eggplant, soft lentils and shredded lamb in a wide pot. Mash with a sturdy spoon or potato masher, lifting and folding the mixture as you work. For a finer result, pulse very briefly with a hand blender, but do not turn it into a perfectly smooth purée.
Stir in most of the saffron kashk, half the remaining fried onion and a little of the fried garlic. Cook over low heat for 15 to 20 minutes, stirring frequently so the base does not catch. Add reserved lamb broth a spoonful at a time if the mixture is too stiff, or keep cooking uncovered if it is loose.
Finish with the remaining brewed saffron and adjust the pepper and salt. The ideal texture holds soft ridges from the spoon but remains easy to scoop with bread.
How to garnish and serve it
Spoon the Halim Bademjan into a shallow serving dish. Make a loose pattern with warm saffron kashk, then add fried onion, fried garlic, mint oil and walnuts. Keep garnishes in distinct small areas rather than covering the whole surface; diners can combine them as they serve.
Serve warm with Sangak or another fresh flatbread. If you want a lighter dish with separate vegetables rather than a mash, this pumpkin and eggplant stew with chicken is a different preparation.
Timing and storage
Allow about 30 minutes for preparation and up to 3 hours for the full cooking process, mainly because the lamb needs time to soften. The lentils, eggplant and garnishes can be prepared while it braises.
Cool leftovers promptly and refrigerate in a covered container. Reheat over low heat until steaming throughout, loosening the mixture with a little water or lamb broth. Add fresh mint oil and fried onions after reheating so the garnish keeps its flavour and texture.
Good eggplant Halim is rich but balanced: the eggplant remains recognisable, the lamb gives depth, lentils bind the mixture, and tart kashk cuts through the fried onion and walnuts. Saffron should sit above those flavours as a warm aroma, not overwhelm them.
