Garni Yarikh - Azeri Stuffed Aubergines

These Azeri-stuffed aubergines will transport your taste buds to another dimension! This exquisite dish, known as Garni Yarikh, hails from the Azerbaijan province of Iran, where it has been perfected over generations. The name "Garni Yarikh" is in Azeri, the language spoken in this culturally rich region.

Whether you choose to prepare it with succulent lamb, hearty beef, or a flavourful vegan mince, this dish is sure to impress. The delightful blend of spices, tender aubergines, and aromatic filling creates a culinary experience that will linger in your memory. I can assure you, this will not be the last time you savour the delights of Garni Yarikh!

Here is a short video of the cooking process on my Instagram.

Cook the most popular Persian dishes at home with the help of my e-book.

Time

Prep: 10 min

Cook: 1h 30 min

Total: 1h 40 min

Ingredients for Garni Yarikh (serving 2)

2 aubergines/eggplants (500g/1.1lbs), keep the calyx and make lengthwise cuts into each eggplant using a sharp knife. (Carefully cut halfway into each eggplant, leaving the other side, top and bottom intact so the aubergines don’t fall apart.)

250g/8.8oz mince/ground beef or lamb

1 medium onion, finely chopped

100g sweet baby peppers (preferably 3 different colours), de-seeded and finely chopped

1/2 chilli (optional), finely sliced

5 cloves garlic, 4 finely chopped, 1 finely sliced

5 tbsp vegetable oil

1 tbsp butter

3 tbsp tomato paste

1 tbsp dried tarragon

1 tsp turmeric

1/2 black pepper

fresh basil to garnish

Salt to taste

Method

1. Cook the Meat:

   • Fry the minced meat in 1 tbsp of vegetable oil. Break it into small pieces using a heat-resistant spatula for 10 minutes until golden. Set it aside.

2. Prepare the Onion and Garlic:

   • Gently sauté the onions in 2 tbsp of vegetable oil for 15 minutes until golden brown.

   • Add the chopped garlic and sauté for an additional 5 minutes.

3. Combine Meat and Vegetables:

   • Transfer the meat back into the pan, followed by the chopped sweet peppers, sliced chilli, and dried tarragon.

   • Add 2 tbsp of tomato paste and season with turmeric and black pepper.

   • Sauté together for a few minutes.

4. Simmer the Mixture:

   • Add 1 cup of freshly boiled water. Season with salt, cover, and let the mixture simmer over low to medium heat for about 15 minutes.

   • Add the cherry tomatoes and let them simmer for another 10 minutes. The mixture should have a thick consistency. If it's too watery, let it simmer for a few minutes without a lid.

5. Fry the Aubergines:

   • In a different pan, fry the aubergines from all sides in 4 tbsp of vegetable oil until golden.

6. Prepare the Sauce:

   • Preheat the oven to 200°C/Fan 180°C/Gas 6.

   • Sauté the sliced garlic in melted butter in a small pot for 2 minutes.

   • Add 2 tbsp of the meat mixture and 1 tbsp of tomato paste. Add 1/2 cup of freshly boiled water and season with salt.

7. Assemble and Cook:

   • In an oven tray or oven-safe pan, pour the sauce and place the fried aubergines.

   • Fill the aubergines with the remaining meat mixture.

   • Roast the aubergines, covered, for 20 minutes, then uncover and roast for an additional 15 minutes.

8. Serve:

   Garnish your Garni Yarikh with fresh basil and serve with aromatic saffron rice or bread.

I hope you enjoyed this recipe! If you have any questions please let me know in the comments, I’m always happy to help. I’d love to see your Garni Yarikh!

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