Eggplant Lalak

Lalak-e Bademjan (eggplant Lalak)

“Lalak-e Bademjan” (Eggplant Lalak) is one of the traditional dishes of Shiraz, prepared with crushed wheat grains (wheat bulgur), which the people of Kazeroun call lalak. This dish is also cooked in Khuzestan with slight variations. In the dialect of Khorasan, lalak is known as doroshteh and is used in many traditional dishes of that region. In Fars and the southern provinces of Iran, lalak is sometimes used as a substitute for polau (rice). In Khuzestan and Bushehr, shredded chicken is added to lalak instead of eggplant.

Ingredients

• Lalak (crushed wheat or bulgur): 2 cups

• Onion: 1, chopped

• Fresh garlic: 5 cloves, chopped

• Mixed herbs (mint, tarragon, basil, and dill): 150 grams

• Ghee or vegetable oil, turmeric, cinnamon, salt, and pepper: as needed

• Brinjal (eggplant): 2 or 3, sliced

• Optional: cooked chicken, carrots, or potatoes according to taste

Recipe

1. Roast the lalak in a pot over low heat until its raw smell disappears and it becomes lightly golden, but not burnt.

2. In another pan, fry the chopped onion until slightly golden, then add the garlic and continue frying until the onions turn fully golden.

3. Add the chopped herbs and sauté for a few minutes.

4. Mix the roasted lalak with the onion and herb mixture, stirring for a few minutes on low heat.

5. Add two glasses of water, cover the pot, and let it cook gently over low heat. Add salt and spices to taste while cooking. (You can also add the spices earlier when frying the onion to enhance the aroma.)

6. While the lalak mixture is cooking, peel and slice the eggplants (lengthwise or crosswise) and fry them until golden.

How to Serve Brinjal Lalak

After about 30–45 minutes, check that the lalak mixture is fully cooked. Serve it on a plate and arrange the fried eggplant slices beside it. You can also serve it with local pickles, especially eggplant pickle or garlic pickle, as well as Shirazi salad, which makes a refreshing side.

According to taste, the cooked lalak can be served with chicken or cooked carrots instead of eggplant — or even with both.

“Lalak-e Bademjan” (Brinjal Lalak) is a nutritious, aromatic, and comforting local dish from Shiraz that reflects the simplicity and flavor of southern Iranian cuisine.