The Story Behind [my version of] Halim Bademjoonn or Persian Eggplant and Whey dish!

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Every time I see beautiful eggplants, I buy them—even when I don't have a recipe in mind.

That habit goes back to my childhood in Iran. If you've ever travelled through the country, you've probably seen the blue trucks parked along the roadside, selling fresh fruits and vegetables straight from local farms. My parents stopped at every single one they could, and because my dad spent so much of his life driving between cities for work, our fridge was almost always full of seasonal produce.

Eggplants were one of the things he'd bring home the most. My mom would turn them into pickles and all kinds of eggplant dishes, and somehow, even though my dad was allergic to a certain type of eggplant, he'd still eat it.

Today, I still find myself buying eggplants for the same reason. The only difference is that my partner isn't the biggest fan, so they sometimes get forgotten in the vegetable drawer until I finally have a chance to cook for myself.

This time, those forgotten eggplants became my version of Halim Bademjan, one of my favorite Persian eggplant dishes—and even my partner loved it.

If you'd like to make it yourself, you can find the full recipe in my Recipe Hub.

Nooshe jaan.
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