Aubergine with lentils (Halim-e-bademjun / Hareeseh) from Persepolis: Vegetarian Recipes from Peckham, Persia and Beyond (page 130) by Sally Butcher

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Notes about this recipe

  • Eat Your Books

    Can substitute yogurt for kashk.

  • London_Mummy on April 29, 2026

    This was OK but rather bland & the recipe is too vague, eg after frying the thick aubergine slices in a "glug" of oil & adding "some" water it became clear they were taking too long to cook for a weeknight dinner; I had to cut them up to achieve the mashy consistency in time. I still don't know if the recipe was meant to be confit-like or simply to have chunky slices boiled for longer. I made the topping by lightly frying the mint & garlic with readymade Fudco fried onion pieces, which worked well.

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