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.
In a large pot, heat olive oil over medium-high. Add lamb and brown on all sides. Remove and set aside.
In the same pot, sauté diced onion and garlic until translucent. Stir in turmeric.
Return lamb to the pot. Add barley, chopped eggplant, and broth. Season with salt and pepper.
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.
Use a potato masher or immersion blender to mash part of the soup for a thicker texture while leaving chunks for rustic feel.
Ladle into bowls and top with saffron yogurt, fried onions, and a sprinkle of crushed dried mint.
Serve with warm flatbread or Persian lavash for dipping. This dish is often enjoyed during Ramadan or winter gatherings.
Ingredients
Directions
In a large pot, heat olive oil over medium-high. Add lamb and brown on all sides. Remove and set aside.
In the same pot, sauté diced onion and garlic until translucent. Stir in turmeric.
Return lamb to the pot. Add barley, chopped eggplant, and broth. Season with salt and pepper.
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.
Use a potato masher or immersion blender to mash part of the soup for a thicker texture while leaving chunks for rustic feel.
Ladle into bowls and top with saffron yogurt, fried onions, and a sprinkle of crushed dried mint.
Serve with warm flatbread or Persian lavash for dipping. This dish is often enjoyed during Ramadan or winter gatherings.