“Bademjan Polo” (“Eggplant Rice” or “Aubergine Rice”) 

By Cooking with Yousef

Bademjan Polo is similar to Tahchin Morgh, but this is not a cake style dish, so you don’t have to worry about flipping the pot to get a perfect Tahdig.


  • 500 grams / half kilogram Beef Stew
  • One Lamb Shanks (bones removed when mixed with rice)
  • 3 Cups of Rice
  • 2 Tomatoes
  • 1 Onion
  • 1 Lime or Lemon * (forgot this till later in the video)
  • 1 Teaspoon Salt
  • 1 Teaspoon Black Pepper
  • 3/4 Teaspoon Spoon Turmeric
  • 1/2 Teaspoon Garlic Powder
  • Liquid Saffron
  • Cooking Oil


1- Fry the eggplant with vegetable oil on both sides. Adding salt on each side.

2- In a separate pot, fry the diced onions with vegetable oil until golden.

3- Stir in the beef and continue frying until the beef just turns brown.

4- Stir in curry powder, turmeric, and pepper.

5- Stir in the tomatoes and continue sizzling for couple of more minutes.

6- Boil the soaked rice for 10 to 15 minutes over medium heat.

7- Drain and rinse the rice with cold water few times.

8- Grease a large pot with vegetable oil (Approx. 2 tbsp).

9- Transfer half of the rice over onto the pot.

10- Top the rice with the layer of the beef mixture.

11- Top the beef with a layer of eggplants.

12- Cover with the remaining of the rice.

13- Sir 2 tbsp vegetable oil with salt and 2 tbsp water and pour over the rice.

14- Cover the pot with a napkin and a lid.

15- Cook for 30 minutes or until well cooked

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