Persian Cumin Rice with Eggplant (Dami Zeereh ba Bademjan)

Dice the eggplants, potatoes, and bell pepper into evenly sized pieces for consistent cooking.

Place the diced eggplant in salted water and soak for 20 minutes to reduce bitterness. Rinse well and pat completely dry.

Heat oil in a wide pan and fry the eggplant until golden, soft, and lightly caramelized. Remove and set aside.

In the same pan, add more oil if needed and fry the potatoes until lightly crisp on the outside. Add the bell pepper and sauté for 2–3 minutes until just softened.

Add the chopped garlic and cook briefly until fragrant, taking care not to let it burn.

Season the vegetables with salt, black pepper, turmeric, and fried onions. Stir to combine evenly.

Sprinkle in the ground cumin, mix quickly, and remove from heat immediately to preserve its aroma.

In a pot, layer the cooked rice and vegetable mixture, starting and ending with a layer of rice.

Cover the pot and steam over very low heat for 15–20 minutes, allowing the flavors to meld and the rice to heat through.

Serve hot, finishing with a sprinkle of sesame seeds if desired for added crunch and nutty flavor.