Halim Bademjan (حلیم بادمجان) — Persian Eggplant and Wheat Porridge

• 220 gPearled wheat (rinsed well)
• 1500 mlWater (plus more as needed)
• 900 gEggplant (about 3 medium; peeled and cut into 3 cm pieces)
• 10 gSalt (for salting eggplant to reduce bitterness)
• 75 mlNeutral oil (for frying eggplant)
• 300 gYellow onions (thinly sliced)
• 18 gGarlic cloves (about 6 cloves; finely grated or minced)
• 2 tspGround turmeric
• 1 tspGround black pepper
• 2 tbspDried mint
• 0.25 tspSaffron threads (finely crushed)
• 60 mlHot water (for blooming saffron)
• 180 gKashk (Persian whey; diluted with 60 ml water if very thick)
• 40 gWalnut halves (lightly chopped)

Instructions

1. 1

   Rinse the pearled wheat under cold water until the water runs mostly clear. Add it to a pot with 1500 ml water and bring to a boil, then reduce to a gentle simmer. Cook partially covered for 60 minutes, stirring every 10 minutes so the wheat does not stick and scorch.

2. 2

   While the wheat cooks, salt the eggplant: toss the eggplant pieces with 10 g salt and let them sit in a colander for 20 minutes. Rinse quickly under cold water, then pat very dry with paper towels to prevent oil splatter. Drying well also helps the eggplant brown instead of steaming.

3. 3

   Heat 75 ml neutral oil in a wide skillet over medium-high heat. Fry the eggplant in batches until deeply golden and very soft, 8–10 minutes per batch, adding a splash more oil only if the pan becomes dry. Transfer the fried eggplant to a plate lined with paper towels to drain.

4. 4

   In the same skillet, add 30 ml neutral oil and the sliced onions. Cook over medium heat for 12–15 minutes, stirring often, until the onions are evenly golden-brown and sweet. Remove about one-third of the onions to a small bowl for garnish, keeping the rest in the skillet.

5. 5

   Add the minced garlic to the skillet with the remaining onions and cook for 60 seconds until fragrant. Stir in the turmeric and black pepper and cook for 30 seconds to bloom the spices. Add the fried eggplant and stir for 1 minute to coat it with the onion-spice mixture.

6. 6

   Scrape the eggplant-onion mixture into the pot of simmering wheat. Add 200 ml additional water if the pot looks dry; the mixture should be loose enough to stir easily. Simmer partially covered for 35 minutes, stirring frequently, until the eggplant collapses and the wheat is very tender.

7. 7

   Use an immersion blender to partially blend the mixture until it becomes thick, creamy, and porridge-like, with a few small strands remaining for texture. If using a potato masher instead, mash vigorously for 3–4 minutes until the eggplant breaks down and the wheat becomes cohesive. Continue to simmer for 10 minutes, stirring constantly, to develop the signature stretchy, unified texture.

8. 8

   Bloom the saffron by mixing the crushed saffron threads with 60 ml hot water and letting it steep for 5 minutes. Stir the saffron water into the pot and simmer for 3 minutes so the color and aroma disperse. If the halim becomes too thick to stir, loosen it with 50–100 ml water and cook 2 minutes more.

9. 9

   Stir in the kashk (diluted with 60 ml water if needed) and cook for 5 minutes over low heat, stirring continuously so it does not curdle or stick. Taste and adjust salt by adding 1–2 g more if necessary, keeping in mind kashk is naturally salty. Turn off the heat and let the halim rest for 5 minutes to thicken slightly.

10. 10

    Make the mint oil: warm 30 ml neutral oil in a small pan over low heat for 30 seconds, then add the dried mint. Stir for 20–30 seconds just until the mint darkens slightly and becomes aromatic, then immediately remove from heat to prevent bitterness. Spoon the halim into a serving dish and top with the reserved fried onions, mint oil, and chopped walnuts before serving.