Persian Bademjan Polo (Eggplant Rice)

Bademjan Polo is a Persian dish, layered with fried eggplant and saffron-infused rice. This vegan recipe replaces the meat with tofu crumbles, marinated in aromatic spices.

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You’ll Love Persian Eggplant Rice

• Bademjan Polo is so full of flavor and comfort. This dish is so versatile and can be made with tofu crumbles, plant-based meat alternative, or with just the fried eggplant.

Ingredients/Equipment Notes

To make this delicious Bademjan Polo, you will need the following ingredients (full measurements are in the recipe card below):

• 3 cups basmati rice
•  3 tablespoons salt (divided)
• 2 medium eggplants, peeled & cut into small cubes
• 6 Tbsp cooking oil (divided)
• 14 oz Firm Tofu (pat dry and crumble)
• 2 Tbsp soy sauce
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 large tomato, puréed
• 2 Tbsp tomato paste
• 1 small bunch fresh cilantro, chopped
• 3/4 tsp black pepper
•  1 tsp turmeric
•  1/2 tsp curry powder
• 1-2 Russet potato, peeled & sliced (optional – for tahdig/crust)
•  3 tsp brewed saffron (divided)  
• 1 teaspoon ground cumin
•  1 teaspoon cinnamon

You will also need the following equipment:

• Non-stick frying pan
• Non-stick pot

How to Make Bademjan Polo

• Prep Eggplants
  • Peel and cut eggplants into bite-sized cubes.
  • Sprinkle with salt and let sit 15 minutes to remove bitterness.
  • Pat the eggplant dry.
  • Fry in 2 tablespoons of oil over medium until tender and golden (10-15 minutes). Set aside.
• Marinate Tofu
  • Press and remove excess liquid from tofu. Crumble tofu into a bowl.
  • Add 2 Tbsp soy sauce, 1 Tbsp olive oil, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder. Combine, and set aside to marinate.
• Parboil the Rice
  • Bring pot of water and 2 Tbsp salt to boil.
  • Add 3 cups of rinsed Basmati rice and cook 7 minutes. Strain and set aside.
• Prepare the Eggplant Mixture
  • In a non-stick pan, heat 2 tablespoons of oil. Fry the onion until translucent.
  • Add garlic, sauté 1 minute.
  • Stir in tomato paste, cook 1 minute.
  • Add the marinated tofu. Add 3/4 tsp black pepper, 1 tsp turmeric, 1/2 tsp curry powder, and 1/4 tsp salt. Sauté 2–3 minutes.
  • Add puréed tomato. Cover and simmer 15 minutes, until thickened.
  • Stir in cilantro and fried eggplant.
• Assemble & Steam
  • In a large non-stick pot, add 1 tablespoon oil and 1 tsp of brewed saffron. Arrange potato slices on the bottom.
  • Add a layer of rice, then spread 1/3 the eggplant mixture. Add 1/3 tsp cumin and 1/3 tsp cinnamon and 1 tsp brewed saffron.
  • Repeat layers above.
  • Cover and steam over low heat 45 minutes.
• Serve
  • Stir to combine the layers. Serve with tahdig on the side.

Options for Vegan or Vegetarian Bademjan Polo

Here are additional options for vegetarian or vegan Bademjan Polo:

• In this recipe, the meat is swapped for seasoned firm tofu crumbles that are sautéed with the eggplant. Instead of crumbles, you could use high-protein tofu, cut bite size.
• Instead of tofu, you could swap the meat in a traditional Bademjan Polo recipe for a plant-based meat alternative such as Beyond Meat.

Did you make this recipe? Take a picture and tag us on Instagram @plant_basedpersian or share it on Pinterest!

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