Badenjan va Kaduye Toopor (بادمجان و کدو توپر) — Persian Stuffed Eggplant and Zucchini

• 130 gBasmati rice (rinsed until water runs mostly clear)
• 720 mlWater (for par-cooking rice)
• 8 gFine sea salt (for rice water)
• 600 gEggplants (3 medium, firm and straight if possible)
• 600 gZucchini (4 medium, firm and straight if possible)
• 60 mlOlive oil (divided)
• 250 gYellow onion (finely diced)
• 12 gGarlic (4 cloves, minced)
• 350 gGround beef (85–90% lean)
• 150 gGround lamb (optional but traditional in many homes; use more beef if preferred)
• 400 gTomatoes (grated or finely crushed (about 3 medium))
• 30 gTomato paste (2 tablespoons)
• 2 gGround turmeric (1 teaspoon)
• 1 gGround black pepper (1/2 teaspoon)
• 1 gGround cinnamon (1/2 teaspoon)
• 1 gGround cumin (1/2 teaspoon)
• 20 gFresh parsley (finely chopped)
• 10 gFresh dill (finely chopped)
• 480 mlBeef broth (low-sodium preferred)
• 30 mlLemon juice (2 tablespoons, to brighten the sauce)
• 4 gGranulated sugar (1 teaspoon, balances tomato acidity (optional))
• 240 gPlain Greek yogurt (full-fat for best browning)
• 50 gEgg (1 large)
• 15 gAll-purpose flour (2 tablespoons)

Instructions

1. 1

   Par-cook the rice: Bring 720 ml water to a boil with 8 g salt. Add rinsed basmati rice, stir once, and boil 6 minutes until the grains are flexible but still firm in the center. Drain well and spread on a tray 5 minutes to steam off excess moisture; this prevents a gummy filling.

2. 2

   Prep and salt the vegetables: Trim eggplants and zucchini. Cut a lengthwise “lid” strip from each (keep the lid). Hollow the centers with a spoon, leaving a 8–10 mm wall. Rub the cavities and cut edges with 10 g salt and rest 20 minutes, then rinse and pat very dry.

3. 3

   Pre-bake for tenderness: Heat oven to 200°C (390°F). Brush the outside and cavities of eggplant and zucchini with 45 ml olive oil. Arrange on a lined tray, cut-side up, and bake 18 minutes until slightly softened. This step helps them finish cooking evenly without the filling drying out.

4. 4

   Cook the filling base: In a wide skillet over medium heat, warm 15 ml olive oil. Add diced onion and cook 10 minutes until golden. Stir in minced garlic for 45 seconds. Add ground beef and ground lamb, breaking it up, and cook 6–8 minutes until no longer pink and lightly browned.

5. 5

   Build flavor and reduce: Stir in grated tomatoes and 30 g tomato paste. Add turmeric, black pepper, cinnamon, cumin, and 6 g salt. Simmer 10–12 minutes, stirring often, until thick and glossy and most liquid has evaporated. Remove from heat and fold in parsley, dill, and the drained rice.

6. 6

   Stuff and arrange: Reduce oven to 190°C (375°F). Spoon filling into each eggplant and zucchini, pressing gently to remove air pockets but leaving 5 mm headspace for expansion. Replace the vegetable “lids.” Arrange snugly in a 33×23 cm baking dish so they support each other and stay upright.

7. 7

   Make the baking sauce and add it: Whisk beef broth with 15 g tomato paste, lemon juice, sugar (if using), pepper, and 2 g salt. Pour into the dish around (not over) the stuffed vegetables to reach about halfway up their sides. Cover tightly with foil and bake 35 minutes.

8. 8

   Add creamy topping and finish: Whisk yogurt, egg, flour, 15 ml olive oil, 1 g salt, and 0.5 g pepper until smooth. Remove foil, spoon topping in a thin layer over the vegetables, and return to oven uncovered 15 minutes. Broil 2–4 minutes until golden in spots; rest 10 minutes before serving.