Borani Badim Jan Recipe

Slice and salt eggplant

Trim the ends of the eggplants and slice them into 1/4–1/2-inch (6–12 mm) rounds or lengthwise slices if preferred. Lay slices on a tray, sprinkle both sides lightly with 1/2 teaspoon of the salt, and let sit 20–30 minutes to draw out bitterness. Pat dry with paper towels.

Cook the eggplant

Heat 2 tablespoons of the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Working in batches so as not to crowd the pan, add eggplant slices and fry 3–4 minutes per side until golden and tender. Add more oil between batches if needed. Transfer cooked slices to a plate lined with paper towels to absorb extra oil.

Sauté onion and garlic

Wipe the skillet (no need to clean thoroughly) and add another tablespoon of oil if dry. Reduce heat to medium, add the sliced onion and sauté 6–8 minutes until soft and beginning to caramelize. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in the tomato paste (if using) and cook 1 minute.

Add the diced tomatoes (or crushed tomatoes) to the skillet with the onion and garlic. Stir in ground cumin, ground coriander, sweet paprika, red pepper flakes, remaining 1 teaspoon salt, and black pepper. Pour in 1/2 cup water, bring to a gentle simmer, then reduce heat to medium-low and simmer 8–10 minutes until slightly thickened and well combined. Taste and adjust salt and pepper.

If the sauce is too acidic, stir in a pinch of sugar (optional) or a little extra tomato paste. Remove from heat and stir in chopped parsley.

Arrange a single layer of fried eggplant slices on a shallow serving dish. Spoon a generous amount of warm tomato sauce over each slice so they are coated but not swimming. If serving family-style, you can layer another row of eggplant and sauce on top. Press gently so eggplant absorbs some sauce. Allow to rest 5–10 minutes for flavors to meld.

Make yogurt topping

In a bowl, whisk together the plain yogurt, minced garlic clove, lemon juice, and 1/4 teaspoon salt until smooth and slightly runny. Taste and adjust lemon or salt. If the yogurt is very thick, thin with 1–2 teaspoons water to reach a spoonable consistency.

Spread or dollop the yogurt sauce over the sauced eggplant in an even layer or in decorative dollops. Sprinkle the dried mint over the yogurt, drizzle with 1 tablespoon extra virgin olive oil, and scatter toasted pine nuts or chopped walnuts if using. Optionally garnish with extra chopped parsley.

Serve warm or at room temperature. Borani Badim Jan is best after resting 15–30 minutes so the eggplant soaks some sauce, but can also be served immediately.