Garden-Style Stuffed Eggplant Pouches (دلمه بادمجان باغچه‌ای) — Ribbon-wrapped eggplants with herbed meat filling

• 2 lbEggplant (large) (about 3 large; cut lengthwise into 6 mm ribbons)
• 10 gFine salt (for salting eggplant to reduce bitterness)
• 3 tbspOlive oil (for brushing and pan-searing)
• 7.1 ozYellow onion (finely grated) (squeeze lightly to remove excess liquid)
• 16 ozMinced lamb or beef (85–90% lean)
• 2⅛ ozParsley (finely chopped)
• 1½ tspBlack pepper (ground)
• 1 tspTurmeric (ground) (traditional Persian base spice)
• 2⅛ ozTomato paste
• 1½ cupWater
• 1 tbspLemon juice (adds gentle tang like many dolmeh sauces)
• 10.5 ozPlain yogurt (full-fat)
• 10 gGarlic (finely grated) (about 2 large cloves)

Instructions

1. 1

   Slice the eggplants lengthwise into 6 mm ribbons; you need enough long pieces to cross and tie into pouches. Lay the slices on a tray, sprinkle with 10 g salt, and rest for 20 minutes to draw out moisture and bitterness.

2. 2

   Rinse the eggplant slices under cool water and pat very dry with towels, pressing firmly so they don’t splatter in the pan. Brush both sides lightly with the olive oil so they brown evenly and become flexible for wrapping.

3. 3

   Heat a large skillet over medium-high and sear the eggplant ribbons in batches for 2–3 minutes per side until lightly golden and pliable. Transfer to a plate and keep them covered so the steam finishes softening them without overcooking.

4. 4

   Make the filling by combining minced meat, grated onion, parsley, 6 g salt, 1.5 tsp black pepper, and 1 tsp turmeric in a bowl. Mix for 2 minutes until tacky and cohesive; this helps the filling hold together and stay juicy.

5. 5

   Form the mixture into 12 compact ovals, about 55–60 g each, so every pouch cooks at the same rate. Place two eggplant ribbons in a cross on your board, set one oval in the center, then wrap and tie the ribbons over the top to create a neat bundle.

6. 6

   Arrange the pouches seam-side down in a wide lidded pan or shallow pot in a single layer. Keep them snug so they support each other; tight packing helps them hold their shape while simmering.

7. 7

   Whisk tomato paste with water, lemon juice, 3 g salt, and 0.5 tsp black pepper until smooth, then pour around (not over) the pouches. Bring to a gentle simmer over medium heat, then cover and reduce to low so the sauce bubbles quietly.

8. 8

   Cook covered for 35 minutes, then uncover and simmer 10–12 minutes to slightly thicken the sauce and deepen the tomato flavor. The pouches are done when the center of the meat reaches 71°C and the eggplant is fully tender.

9. 9

   Stir the yogurt with grated garlic and 2 g salt, then rest 5 minutes so the garlic mellows into the yogurt. Serve each pouch with a spoon of tomato sauce and a generous dollop of garlic yogurt, keeping the yogurt off direct high heat so it stays creamy.