Dolmeh Bademjan Recipe _ Best Persian Stuffed Eggplant

Undoubtedly, whoever makes Dolmeh Bademjan will be very popular among friends and family. Persian stuffed eggplant is one of the types of dolmeh, but the unique taste of eggplant has made this stuffed to be known as the most popular dolmeh.

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

This Persian food is usually prepared with sliced eggplant. In preparing it, you can remove the meat from the ingredients and replace it with other ingredients such as soybeans, mushrooms, or vegetables.

How to make dolmeh bademjan?

For:4 people

Preparation time: 1 hour

Cooking time: 1 hour

Ingredients:

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 this food with both models.

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

Empty the inside of the eggplant, and finally, after pouring the ingredients into 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 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 inner ingredients:

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, lower the heat, and let the ingredients cook together a little.

Taste the ingredients to ensure the taste is uniform; if necessary, add salt or spices.

6. Filling Middle Eastern dolma:

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, you can keep them horizontally and pour Parmesan cheese and pizza cheese on them.

7. Making sauce and cooking Persian stuffed eggplant:

Grate or finely chop the remaining onion, 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 colour.

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 to cover the bottom and walls.

Place eggplant stuffed 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 

In addition to Iran, dolmeh is also prepared in other Middle Eastern countries such as Türkiye. 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. Each of these shows the preparation of different and unique dolmeh.

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

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

What city of Iran does Dolmeh Bademjan belong to?

Although this food 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:

• 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 Persian stuffed eggplant 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 again.
• If you store food in the freezer, record the date of preparation.
• The vegetables used in different cities are 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 colour.
• If there is too much dolmeh, you can freeze it and use it again.
• Other Iranian stuffed that can be mentioned are Persian stuffed onion, dolmeh beh, and dolmeh barge mo, which are the most famous scabies.

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 make dolmeh bademjan without meat?

Yes, you can make this dolmeh without meat and chicken.

Did you like this recipe?

• Please share your experience with this Persian dolmeh.
• If you want vegetarian food, I suggest this dolmeh without meat.
• You can ask me questions about Persian Stuffed Eggplant in the comments. I will answer your questions as soon as possible.
• If you cook this food and love the taste of it, please share your pic with us on Facebook & mail.