Dolmeh Bademjan (دلمه بادمجان) — | Persian Stuffed Eggplant

• 6 eachGlobe eggplants (medium, firm) (about 250–300 g each; choose straight ones for easier stuffing)
• 24 gKosher salt (for salting eggplants and seasoning filling/sauce)
• 90 mlVegetable oil (divided for searing eggplants and sautéing aromatics)
• 150 gLong-grain basmati rice (rinsed until water runs mostly clear)
• 120 gYellow split peas (lapeh) (rinsed well; soak 45 minutes)
• 350 gGround lamb (or beef 85/15) (halal; not too lean for a juicy filling)
• 200 gYellow onion (finely diced)
• 60 gFresh parsley (finely chopped, stems removed)
• 25 gFresh dill (finely chopped)
• 15 gFresh mint (finely chopped)
• 30 gFresh cilantro (finely chopped)
• 2 gGround black pepper (about 1 tsp)
• 2 gGround turmeric (about 1 tsp)
• 90 gTomato paste (about 5 tbsp; divided for filling and sauce)
• 600 mlWater (for braising; add more if needed during simmer)
• 8 gGranulated sugar (about 2 tsp; balances tomato acidity)
• 30 mlFresh lemon juice (about 2 tbsp; adjust to taste at the end)
• 0.2 gSaffron threads (about 1/8 tsp; optional but traditional for aroma)
• 30 mlHot water (for blooming saffron) (just off the boil)

Instructions

1. 1

   Soak the yellow split peas in plenty of cool water for 45 minutes, then drain. Meanwhile, rinse basmati rice 4–5 times until the water is mostly clear; soak the rice in cool water for 20 minutes, then drain. This soaking shortens cooking time so the filling finishes perfectly during braising.

2. 2

   Trim eggplant stems, leaving the caps attached. Cut a lengthwise slit on each eggplant (about 10–12 cm) and carefully hollow out the center with a spoon, leaving a 1 cm wall. Rub the inside with 12 g salt total, set in a colander 30 minutes, then rinse and pat very dry to reduce bitterness and prevent oil splatter.

3. 3

   Par-cook the split peas in simmering water for 18–22 minutes until just tender but not mushy; drain well. In another pot, parboil the drained rice in lightly salted boiling water for 6 minutes, then drain and rinse briefly with warm water. Spread both on a tray 5 minutes to steam-dry so the filling won’t turn gummy.

4. 4

   Heat 45 ml vegetable oil in a wide skillet over medium-high (about 190°C surface temp). Sear eggplants 2–3 minutes per side until lightly golden and slightly softened; do not fully cook. Transfer to a plate. This step adds flavor and helps the eggplants hold shape during stuffing and simmering.

5. 5

   In a bowl, combine ground meat, diced onion, chopped parsley, dill, mint, and cilantro. Add turmeric, black pepper, and 6 g of the remaining salt. Mix for 60–90 seconds until cohesive. Fold in the par-cooked rice and split peas gently so grains stay intact and the herbs remain bright.

6. 6

   Heat the remaining 45 ml vegetable oil in a pot or deep sauté pan (28–30 cm) over medium heat. Add 60 g tomato paste (reserve 30 g for later) and cook 2–3 minutes, stirring, until darkened and fragrant. Whisk in 600 ml water, sugar, and 6 g salt; bring to a simmer for 5 minutes to smooth the sauce.

7. 7

   Stuff each eggplant through the slit, filling firmly but leaving about 1 cm headspace for rice expansion. Use the scooped eggplant flesh only if it’s not seedy: finely chop up to 120 g and mix into the filling before stuffing. Arrange eggplants seam-side up in the simmering sauce in a single snug layer.

8. 8

   Cover and simmer on low heat for 45 minutes, keeping the sauce at a gentle bubble (about 90–95°C). Halfway through, spoon sauce over the tops. If the pan looks dry, add 60–120 ml hot water. Eggplants are done when a knife slides in easily and the filling is fully cooked.

9. 9

   Bloom saffron by crushing threads and mixing with 30 ml hot water; steep 10 minutes. Stir the reserved 30 g tomato paste into 60 ml hot sauce from the pan, then return it to the pot for a deeper color. Add saffron water and lemon juice, simmer uncovered 8–10 minutes to slightly thicken the sauce.

10. 10

    Rest the dolmeh off heat, covered, for 15 minutes so the rice sets and flavors meld. Taste the sauce and adjust with up to 2 g more salt or 10 ml more lemon juice. Serve warm, spooning plenty of tomato-saffron sauce over each eggplant for a glossy, traditional finish.