Dami Bademjan (دمی بادمجان) — Persian One-Pot Eggplant and Rice

• 450 gBasmati rice (rinsed until water runs mostly clear, then soaked)
• 1200 mlWater (for soaking rice)
• 18 gSalt (divided (includes soaking water and final seasoning))
• 900 gEggplants (about 3 medium; peeled in stripes and cut into 2 cm thick rounds)
• 400 gPotatoes (peeled; sliced into 6 mm rounds)
• 250 gOnions (finely diced)
• 500 gTomatoes (grated on a box grater or finely crushed)
• 180 gBell pepper (1 large; thinly sliced)
• 350 gGround beef (80–85% lean (or use ground lamb))
• 6 gTurmeric (about 2 tsp)
• 2 gBlack pepper (about 1 tsp, plus more to taste)
• 120 mlVegetable oil (divided for frying and for the pot)

Instructions

1. 1

   Rinse the basmati rice in several changes of cool water until it looks mostly clear. Soak it in 1200 ml water with 10 g of the salt for 45 minutes at room temperature. Meanwhile, prep eggplant, potatoes, onion, tomatoes, and bell pepper so assembly is fast.

2. 2

   Heat 70 ml of the vegetable oil in a wide skillet over medium-high heat (about 190°C surface temperature). Fry eggplant rounds in batches for 3–4 minutes per side until golden and silky. Transfer to a rack or paper towel-lined tray; do not overcrowd or they will steam.

3. 3

   Add 30 ml oil to the same skillet over medium heat. Fry potato slices for 4–5 minutes per side until lightly golden but not fully cooked through. Remove to a tray. Keep the skillet; the browned bits will deepen the flavor of the meat and tomato mixture.

4. 4

   Lower heat to medium. Add the remaining 20 ml oil, then sauté the diced onion for 8–10 minutes until soft and lightly golden. Add turmeric and black pepper and cook 30 seconds. Add ground beef and cook 7–9 minutes, breaking it up, until no pink remains.

5. 5

   Stir in the grated tomatoes and sliced bell pepper. Simmer uncovered for 10–12 minutes, stirring occasionally, until the mixture thickens and looks glossy rather than watery. Taste and add the remaining 8 g salt (or to taste), keeping it slightly bold to season the rice.

6. 6

   Drain the soaked rice well. In a heavy 24–26 cm nonstick or well-seasoned pot, spread 2–3 tablespoons of the meat-tomato mixture on the bottom to help prevent sticking. Layer half the rice, then half the eggplant and half the potatoes, then half the remaining meat mixture.

7. 7

   Repeat the layers with the remaining rice, eggplant, potatoes, and meat mixture, finishing with rice on top. Pour 480 ml water evenly around the edges of the pot (not directly in one spot). Using the handle of a spoon, poke 5–6 steam holes down to the bottom.

8. 8

   Cover the pot and bring to a gentle boil over medium-high heat for 8–10 minutes, until you hear active bubbling and see steam. Reduce to low heat and steam for 45 minutes. For a crisp bottom crust, keep heat low but steady; avoid lifting the lid often.

9. 9

   Turn off heat and rest, covered, for 10 minutes so moisture redistributes. To serve, spoon out portions, including some of the golden bottom crust. If you want a clean unmold, run a thin spatula around the edge and invert onto a platter after resting.