Bademjan Kabab is a famous Iranian dish from the Gilan and Mazandaran provinces in the northern part of the country. It features grilled or fried eggplants (aubergines) stuffed with flavourful native herbs, walnuts and pomegranate molasses. This dish captures the flavors of the North of Iran, known for its lush greenery and unique cuisine.
I tried this dish on my recent journey to Iran at a friend’s house. I was invited to the beautiful city of Shahsavar/Tonekabon, in the Mazandaran province. The wonderful and unique taste of this dish made me give it a go. With the help of my dear friend, I created this originally vegan recipe for you to enjoy. This is hands down one of the most delicious dishes I have ever tried. I encourage you to give it a go!
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Serve this mouthwatering Bademjan Kabab with Persian Saffron Rice.
Time
Prep: 30 min
Cook: 1 h 30 min
Total: 2 h
Ingredients (2 servings)
4 medium-sized aubergines/eggplants (Select eggplants firm eggplants that have smooth, unblemished skin. Smaller eggplants work well for individual servings. If you find a smaller size you would need 6 eggplants)
4 tomatoes
1 onion
4 cloves garlic
3/4 cup finely crushed walnuts
75g fresh basil (washed, dried, you can use the stems)
75g fresh parsley (washed, dried, stems removed)
10 tbsp vegetable oil for frying
2 tbsp pomegranate molasses (adjust the amount depending on the desired sourness )
2 tbsp tomato paste
2 tbsp butter
2 tbsp dried chochagh (optional) Chochagh is a herb that only grows in northern Iran.
2 tbsp dried pooneh koohi (or dried mint)
1 tsp turmeric
1 tsp smoked paprika
1 tsp black pepper
Salt to remove excess moisture from eggplants and to taste
Method for making Bademjan Kabab
Preparation
Wash and dry the herbs.
Wash and skin off the eggplants. Keep the calyx. This helps the eggplants hold their shape while cooking.
Generously sprinkle salt on the eggplants and let them sit for about 30 minutes. This helps remove excess moisture.
Skin off and roughly chop the onion.
Skin off the garlic cloves.
Finely chop the walnuts using a chopper or food processor. Set them aside for later.
Transfer the onion, garlic, parsley, basil, dried mint, and dried chochagh (if you have any) to a food processor. Don’t add the walnuts yet.
Turn on the food processor and mix them until all the ingredients are combined well and you have a nice thick paste.
Note: You can make this paste in advance, freeze it and use it whenever you need.
Fry the stuffing
Heat 2 tbsp of vegetable oil in a frying pan.
Add the paste and fry it for 15 minutes at medium temperature until the water evaporates. Stir regularly.
Add the crushed walnuts, turmeric, smoked paprika, black pepper and salt. Fry the mixture for 5 more minutes. Stir regularly.
Transfer it to a bowl, add the pomegranate molasses and combine well. Set the filling aside for later.
After 30 minutes, rinse the eggplants and pat them dry with a paper towel.
Make lengthwise cuts into each eggplant using a sharp knife. Carefully cut halfway into each eggplant, leaving the other side, top and bottom intact so that the aubergines don’t fall apart.
You can either grill or fry the eggplant until they are tender and lightly browned. Grilling adds a smoky flavor.
Fry the eggplants in 8 tbsp vegetable oil over medium heat until golden brown all around. Remove them and let them sit on a paper towel on a tray so any excess oil gets absorbed.
Make lengthwise cuts through the tomatoes as you did with the eggplants. If you are using round tomatoes turn them bottom side up and make a cross-cut halfway into them.
Fill the eggplant boats and tomatoes with your stuffing mixture. Keep 1 to 2 tbsp of the paste for the sauce.
Making the sauce and cooking the eggplants
Heat 2 tbsp of butter in the pan you want to cook your Bademjoon Kabab in.
Add the tomato paste and 2 tbsp of the stuffing mixture. Stir and sauté for 2 minutes.
Add 1 cup of freshly boiled water, and salt to taste and stir well.
Place the eggplants and tomatoes in the sauce. Close the lid and let them simmer for 45 minutes over low temperature until they are soft and perfectly cooked.
Note: Your Bademjan Kabab shouldn’t be watery but if it becomes too dry during simmering you can add more boiled water.
Garnish with fresh herbs, pomegranate seeds, or toasted walnuts if desired.
Serve your delicious Bademjan Kabab
Bademjan Kabab is typically served with rice or flatbreads like lavash or pita. It's a delightful combination of smoky, savory, and tangy flavors that make it a favorite in Iranian cuisine.
I’d love to see your Bademjan Kabab! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!
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