Halim Bademjan is a hearty Persian soup made with tender lamb, earthy eggplant, nutty barley, and a rich aromatic broth. Topped with saffron yogurt, fried onions, and mint, this traditional Iranian comfort food is perfect for cooler days or festive occasions.
1cupplain yogurt (Greek or strained), mixed with a pinch of saffron
1small onion, thinly sliced and fried until golden
Dried mint, crushed
Sear the Lamb
1
In a large pot, heat olive oil over medium-high. Add lamb and brown on all sides. Remove and set aside.
Sauté Aromatics
2
In the same pot, sauté diced onion and garlic until translucent. Stir in turmeric.
Build the Base
3
Return lamb to the pot. Add barley, chopped eggplant, and broth. Season with salt and pepper.
Simmer
4
Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 2½ hours until the meat and barley are very tender. Stir occasionally and skim foam if needed.
Mash and Thicken
5
Use a potato masher or immersion blender to mash part of the soup for a thicker texture while leaving chunks for rustic feel.
Garnish & Serve
6
Ladle into bowls and top with saffron yogurt, fried onions, and a sprinkle of crushed dried mint.
Serving Tip
7
Serve with warm flatbread or Persian lavash for dipping. This dish is often enjoyed during Ramadan or winter gatherings.
Ingredients
For the Soup
700glamb shoulder, cut into chunks
½cuppearl barley, rinsed
2large eggplants, peeled and chopped
1large onion, diced
4clovesgarlic, minced
8cupsbeef or chicken broth
1tspground turmeric
Salt & black pepper to taste
2tbspolive oil
For Garnish
1cupplain yogurt (Greek or strained), mixed with a pinch of saffron
1small onion, thinly sliced and fried until golden
Dried mint, crushed
Directions
Sear the Lamb
1
In a large pot, heat olive oil over medium-high. Add lamb and brown on all sides. Remove and set aside.
Sauté Aromatics
2
In the same pot, sauté diced onion and garlic until translucent. Stir in turmeric.
Build the Base
3
Return lamb to the pot. Add barley, chopped eggplant, and broth. Season with salt and pepper.
Simmer
4
Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 2½ hours until the meat and barley are very tender. Stir occasionally and skim foam if needed.
Mash and Thicken
5
Use a potato masher or immersion blender to mash part of the soup for a thicker texture while leaving chunks for rustic feel.
Garnish & Serve
6
Ladle into bowls and top with saffron yogurt, fried onions, and a sprinkle of crushed dried mint.
Serving Tip
7
Serve with warm flatbread or Persian lavash for dipping. This dish is often enjoyed during Ramadan or winter gatherings.
