Bademjoone Shekam Por - Garni Yarikh - igotitfrommymaman.com #middleeasternrecipes
Persian Classics

Stuffed Aubergines – Garni Yarikh

These stuffed aubergines will transport your tastebuds to another dimension! This particular version of the ever so popular stuffed veg is called Garni Yarikh. This is its Azeri name, the language of Iran’s Azerbaijan province, where this heavenly dish comes from. In Parsi we refer to it as Bademjoon-e Shekam Por, aubergine with a stuffed belly.

You can prepare it with lamb, beef or vegan mince, depending on your preferences. Either way, I can guarantee this won’t be the last time you prepare this mouthwatering dish!

Stuffed Eggplants - Garni Yarikh - Bademjoon-e Shekam Por - Stuffed Aubergines | igotitfrommymaman.com

Ingredients for stuffed aubergines (serving 4)

2 aubergines/eggplants (500g/1.1lbs)

250g/8.8oz mince/ground beef or lamb

400g/14oz chopped tomatoes or cherry tomatoes (canned or fresh)

1 medium onion

4 cloves garlic

5 tbsp vegetable oil

2 tbsp ghee or butter

1 tsp turmeric

1/2 black pepper

Salt to taste

Time

Prep: 10 min

Cook: 1h

Total: 1h 10 min

Method

Cut the aubergines lengthwise in half. Sprinkle the cut sides with salt and let them sit for 30 minutes.

In the meantime finely chop the onion and garlic cloves.

Gently fry the onions in the ghee or butter. Add the garlic after about 5 minutes and fry both together for another 5 minutes.

Add the chopped tomatoes or cherry tomatoes. Season with turmeric and black pepper. Let them simmer gently.

Fry the mince/ground meat in 1 tbsp vegetable oil. Make sure it is divided in small pieces. You can separate it with a cooking spoon (a heat resistant spatula works best).

Add it to the tomatoes, season with salt, put on the lid and let the mixture simmer over low to medium heat for about 15 minutes.

Make a long, shallow, lengthwise cut in the cut side of the aubergine/eggplant halves. This will broaden the surface of the aubergines, so you’ll be able to fit in more stuffing, once they’re fried.

Fry the aubergines from both sides in 4 tbsp vegetable oil in the pan you fried the meat in.

Fill them with the tomato meat mixture, put on the lid and let them cook for another 30 minutes. If there is too much moisture in the pan, you can remove the lid towards the end of the cooking time.

Serve the stuffed aubergines with aromatic Persian rice or bread.


Bademjoone Shekam Por - Garni Yarikh - igotitfrommymaman.com #middleeasternrecipes
5 from 1 vote
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Stuffed Aubergines – Garni Yarikh

Course Main Course
Cuisine Persian
Keyword bademjoon-e shekam por, garni yarikh, stuffed aubergines, stuffed eggplants
Prep Time 10 minutes
Cook Time 1 hour
Servings 4
Author Hami

Ingredients

  • 2 aubergines/eggplants (500g/1.1lbs)
  • 250 g minced/ground beef, lamb or vegan "meat" (8.8oz )
  • 400 g chopped tomatoes or cherry tomatoes (canned or fresh) (14oz)
  • 1 medium onion
  • 4 cloves garlic
  • 5 tbsp vegetable oil
  • 2 tbsp ghee or butter
  • 1 tsp turmeric
  • 1/2 tsp 1/2 black pepper
  • salt to taste

Instructions

  1. Cut the aubergines lengthwise in half. Sprinkle the cut sides with salt and let them sit for 30 minutes.

  2. In the meantime finely chop the onion and garlic cloves. 

  3. Gently fry the onions in the ghee or butter. Add the garlic after about 5 minutes and fry both together for another 5 minutes.

  4. Add the chopped tomatoes or cherry tomatoes. Season with turmeric and black pepper. Let them simmer gently.

  5. Fry the mince/ground meat in 1 tbsp vegetable oil. Make sure it is divided in small pieces. You can separate it with a cooking spoon (a heat resistant spatula works best).

  6. Add it to the tomatoes, season with salt, put on the lid and let the mixture simmer over low to medium heat for about 15 minutes.

  7. Make a long, shallow, lengthwise cut in the cut side of the aubergine/eggplant halves. This will broaden the surface of the aubergines, so you’ll be able to fit in more stuffing, once they’re fried.

  8. Fry the aubergines from both sides in 4 tbsp vegetable oil in the pan you fried the meat in. 

  9. Fill them with the tomato meat mixture, put on the lid and let them cook for another 30 minutes. If there is too much moisture in the pan, you can remove the lid towards the end of the cooking time.

  10. Serve the stuffed aubergines with aromatic Persian rice or bread. 

I hope you enjoyed this recipe! If you have any questions please let me know in the comments, I’m always happy to help. I’d love to see your stuffed aubergines! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!

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Looking for more Persian recipes? Here are my Persian classics!

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Thanks for stopping by! Enjoy your meal!

Stuffed Eggplants - Garni Yarikh - Bademjoon-e Shekam Por - Stuffed Aubergines | igotitfrommymaman.com

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