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Tehran (Iran)
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Main course
Meat
Food Flavour DNA
Nutritional Values
620kcal
35gProtein
40gCarbs
35gFat
7gFibre
400 gServing
* Per serving · 400 g. May vary.
Allergens
🥛 Dairy
Halim Bademjan
How to order / say it
Say it
حلیم بادمجان — [ha-leem baa-dem-jaan]
Order
I'd like the Halim Bademjan.
Locally
لطفا حلیم بادمجان میخواهم
Say locally
A rich and creamy stew made with eggplants, lamb, and lentils.
Why try it?
Halim Bademjan showcases Tehran's penchant for blending flavors and textures, revealing the importance of eggplant in the local cuisine.
How it tastes
A creamy texture with the earthiness of eggplant, complemented by rich lamb and a fragrant spice blend.
Origin & History — first documented: 1925
This dish is a mainstay of Tehran's home cooking, known since the early 20th century, revered for its use of locally popular ingredients like eggplant.
Recipe
Ingredients
- 🥕 3 eggplant
- 🥩 400 g lamb shoulder
- 🫘 100 g lentils
- 🥛 100 g whey
- 🧄 1 onion
Method
- 1 Cook lamb with lentils until tender.
- 2 Fry eggplant until golden.
- 3 Combine with lamb mix, add whey, simmer.
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