Dolmeh Bademjan Recipe-Persian Stuffed Eggplant+10 Tips

Undoubtedly whoever knows how to make Dolmeh Bademjan will be very popular among friends and family. Dolmeh bademjan(Persian stuffed eggplant) is one of the types of dolmeh but the unique taste of eggplant has made stuffed dolmeh bademjan to be known as the most popular dolmeh.

This delicious dish is one of the best traditional Iranian dishes and because of its elegant and tempting appearance, it is suitable for serving at parties.

Dolmeh Bademjan is usually prepared with sliced eggplant. In the preparation of it, you can remove the meat from the ingredients and replace it with other ingredients such as soybeans, mushrooms or vegetables.

You can also read Persian stuffed onions.

How to make dolmeh bademjan?

Dolmeh bademjan recipe

For:4 people

Preparation time: 1 hour

Cooking time: 1 hour

Ingredients:

You can read the best Persian food with eggplant: Mirza ghasemi, Kashke bademjan, Kuku bademjan, halim bademjan.

Instruction:

1. Choosing and cutting eggplants:

At the beginning decide which type of eggplant you want to use. Dolmeh eggplant or simple? But assured that you can make dolmeh bademjan with both models.

If you have simple eggplant you should cut it horizontally or lengthwise and divide it into two equal halves if you have dolmeh eggplant which is shorter and rounder you can remove the head.

empty the inside of the eggplant, and finally after pouring the ingredients like a container fix it with a toothpick.

At this stage wash the eggplants and after cutting them (in the desired way) empty them inside. Keep it 2 cm thick for eggplant. Put the eggplants in salted water until their brown juice is removed.

2. Preparing the meat:

Finely chop or grate an onion. Pour a little oil into a pan and fry the onion in it until golden and light.Add minced meat and fry until it changes color a little.

Add salt, turmeric powder, pepper, and any spices you like.Add 2 tablespoons of tomato paste to the ingredients and put the lid of the pan. Let the meat absorb the flavor of the tomato paste and spices.

3. Prepare the vegetables:

Finely chop the vegetables and fry them in some oil. You can fry it in a separate pan.Meanwhile, peel and finely chop or crush the garlic.

Fry the garlic with vegetables until their aroma comes out. Then add the vegetables to the meat.

4. Prepare rice and yellow split peas:

Soak rice and yellow split peas in water for at least 1 hour in two separate bowls. Pour some water and salt into a small pot and separate the rice from the water in which you soaked it and boil it. Do not overcook the rice and make it too soft.

The rice kernel should remain raw and the membrane around it should be softened. When it boils enough and becomes soft drain it.

5. Mixing and preparing the ingredients inside the dolmeh bademjan:

After cooking the rice and yellow split peas add them to the ingredients (meat and vegetables). Add two spoons of thick brewed saffron in this step.

If you feel that the dolmeh is uncooked and hard, pour 1/2 cup of water into the pan and lower the heat and let the ingredients cook together a little.

Taste the ingredients to make sure the taste is uniform and if necessary add salt or spices.

6.Filling Dolmeh bademjan:

Drain the eggplants and let them dry. Pour the ingredients mixture into the eggplants and fill them.

If you cut the top of the eggplants put them back in place and fix them and if you cut them horizontally you can keep them horizontally and pour Parmesan cheese and pizza cheese on them.

7.Making sauce and cooking dolmeh bademjan:

Grate or finely chop the remaining onion and pour it into a pan or pot and fry it with a little oil until golden and light. Add 2 spoons of tomato paste and fry until it changes color. Add a little salt, turmeric powder, pepper, and spices of your choice. Add 2 glasses of water and let it boil and thicken.

Arrange the eggplants in the sauce and put the lid on the pan. Reduce the heat.15 to 20 minutes later after the ingredients are completely soft and cooked turn off the heat and serve them.

Dolmeh bademjoon is served with sabzi khordan, zeytoon parvareh , mast o musir and torshi liteh.

How to prepare dolmeh bademjan in the oven:

Preheat the oven to 356 Fahrenheit. Place a layer of aluminum foil in the oven tray so that it covers the bottom and walls.

Place dolmeh bademjan on it and cover it with foil. Make some holes in the foil. Place the dish in the oven for 20 minutes. Then take it out and serve it.

This appetizer without meat is suitable for people who cannot eat meat for any reason or are vegetarians.

History of dolmeh bademjan

In addition to Iran, dolmeh is also prepared in other Middle Eastern countries such as Türkiye. Basically the name “Dolmeh” has Turkish roots and is derived from the word “Dolmek” which means “to fill”.

For this reason, most people related this food to Tabriz food.
At the same time, it is difficult to make dolmeh but it is a pleasant thing.

Most Iranians and Azeris, people of the Middle East especially the Balkans, Caucasus, Central Asia, and Russia like it. In each of these are as we see the preparation of different and unique dolmeh.

This is the reason why there are different types of dolmeh in the world. Each of these countries makes a special type of dolmeh according to their taste.

For example, red meat is used in the Tabrizi dolmeh bademjan recipe. But if you like you can use soy instead to have a completely vegetarian dish.

You can also read vavishka and pashmak recipe.

What city of Iran does Dolmeh Bademjan belong to?

Although dolmeh bademjan is considered to be a dish of Tabriz and belongs to Turkish-speaking cities the northerners also prepare it similarly and add local aromatic herbs and other ingredients to the ingredients that are used in the preparation of this food.

Of course, this food is popular all over the world. In different countries of the world for example Italy, Germany, etc., it is made with different ingredients and of course in the same way.

Notes for Persian stuffed eggplant:

• You should be careful not to overcook the dolmeh so that it does not get crushed and lose its beautiful shape.
• To make dolmeh use smaller and same size eggplants.
• If you serve this dolmeh as a main dish,2 dolmeh will be enough for each person and one will be enough for the appetizer.
• If the sauce is too much you can freeze it and use it at another time.
• If you store food in the freezer record the date of preparation on it.
• The vegetable used in different cities is different. Many also use leeks, chives, cilantro, and dill.
• Some people use a few spoons of pomegranate paste in addition to tomato paste to have a sour taste.
• You can also use barberry as desired in the ingredients of dolmeh.
• You can add some brewed saffron to the sauce for a better aroma and color.
• If there is too much dolmeh you can freeze it and use it at another time.

Supports Bone Health

Eggplants are a good source of manganese, a mineral needed for several functions in the human body, including processes that keep bones healthy.

Manganese interacts with other nutrients like calcium and vitamin D to help maintain bone health. Researchers don’t exactly know how much manganese plays a role, but animal studies have shown that manganese deficiency can impair bone formation and reduce bone mineral density. Manganese supplementation, on the other hand, can increase both bone mineral density and bone formation.

sourced: verywellfit.com

FAQ

1. What is served with dolme bademjan?

Dolmeh bademjoon is served with sabzi khordan, zeytoon parvareh , mast o musir and torshi liteh.

2. Can I freeze this dolmeh?

No , it should be served fresh.

3. Can i made dolmeh bademjan without meat?

Yes you can made this dolmeh without meat and chicken.

Did you like this recipe?

• Please share your experience about dolmeh bademjan.
• If you are looking for vegetarian food, I  suggest you this dolmeh without meat.
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