Haleem Bademjan: Delicious Perisan Eggplant Soup!

Thanks to Modjeh for introducing me to this life-changing soup!  (Recipe was taken from http://www.muslimrishtey.com/persian_food_recipes/irani_halim_bademjan.php)

My first experience with this soup at Epicure Cafe in Fairfax, VA.  It was so delicious!  The toppings pictured here include crushed nuts, roasted whole garlic cloves, sour cream, (I believe) pesto, and grilled onion.  Served with slices pita.

Ingredients 1 large onion, sliced 2 tablespoons butter or shortening 4 quarts water 1 lamb shank ¼ cup dried chick-peas (or kidney beans) ½ cup navy beans ½ cup lenti1s 1 cup rice 1 package dehydrated onion soup 1 tablespoon turmeric 2 tablespoons salt ¼ teaspoon pepper 1 large eggplant ½ cup butter or shortening 1-2 cups yogurt (or sour cream) ½ teaspoon cinnamon Perisan, Halim Bademjan, Eggplant Soup Procedure Brown the onion in the butter or shortening in a large pot. Add the water, meat, chick-peas, navy beans, lentils, rice, dehydrated onion soup, turmeric, salt, and pepper. Bring to a boil. Cover and simmer until the meat is tender (about 1 % hours). Peel and slice the eggplant; sauté in butter or shortening until brown on both sides. Add to the soup, cover, and continue simmering for another 30 minutes. Remove the meat and eggplant from the soup, pound well into a thick paste, and return to the soup. Spoon. a few tablespoons of the hot soup into the yogurt or sour cream to warm it; then stir the yogurt or sour cream into the soup. Just before serving, sprinkle the cinnamon over the top.