Persian Eggplant Rice (Bademjan Polo) | Authentic Iranian Recipe with Eggplant & Saffron

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric adds color and flavor at a lower cost.

basmati rice

🥗Healthier: quinoa

💰Cheaper: long-grain rice

Quinoa is a protein-rich alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable while still being healthy.

pistachios

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds provide crunch at a lower price.

Cut 2 medium eggplants and sprinkle with salt; let sit for 30 minutes.

Rinse and pat dry the eggplants; fry in 2 tablespoons of oil on medium heat for about 10 minutes until soft.

In a separate pan, heat 2 more tablespoons of oil and sauté chopped yellow onion until translucent.

Add 4 cloves of garlic and sauté until fragrant.

Add marinated tofu, 2 tablespoons of tomato paste, 1 teaspoon of turmeric, 3/4 teaspoon of pepper, 1/4 teaspoon of salt, and 1/2 teaspoon of curry powder; mix well.

Add 1 large pureed tomato and the fried eggplant to the mixture; stir to combine.

In a pot, par boil 3 cups of rice for 7 minutes with 2 tablespoons of water.

Layer the bottom of a heavy nonstick pot with sliced russet potatoes, then add the rice, followed by the eggplant mixture.

Sprinkle with cumin, cinnamon, and saffron; layer more rice on top.

Cover and cook on medium heat for 45 minutes, reducing heat after 10-15 minutes when steaming begins.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens