Bādemjān-e Shekam Por-e Gīlānī [Stuffed-Belly Eggplant | vegan]

Stuffed-Belly Eggplant from Gilan | vegan

Origin: Regional Specialty (Shomāl)

From the lush northern province of Gilan comes Bādemjān-e Shekam Por ("stuffed-belly eggplant"), a unique style of stuffed eggplant. While many stuffed vegetables in Persian cuisine use a rice-based filling, the Gilani version, which locals refer to as Bādemjān Kabāb, showcases the region's signature love for tart and nutty flavors. The eggplant is filled with a rich, savory paste of ground walnuts and tangy pomegranate molasses, brought to life with fragrant herbs. To prepare the dish, eggplant shells are pan-fried until golden, then simmered with the bold filling until the creamy flesh absorbs all the flavor. The result is a rich and tangy dish that is best served with simple, fluffy rice to balance its intensity.

Serves: 6
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes