Halim bademjan

Step 1: Drain the 3 ½ oz whole wheat grains (or pearled wheat) and put it in a large pot with the 3 ½ oz green lentils and 6 ¼ cups water. Bring to the boil, skim, then simmer half-covered over a low heat for 60 minutes, stirring now and then, until the wheat bursts and the lentils fall apart.

Step 2: Meanwhile prick the 4 aubergines and roast directly over a gas flame or under a hot grill for 15–20 minutes, turning, until the skin is black and the flesh is completely soft. Rest in a bowl, then peel and chop the flesh.

Step 3: Heat 2 tbsp of the 2 tbsp sunflower oil in a frying pan and fry the chopped half of the 1 onions for 8 minutes until golden. Add 5 cloves garlic and 1 tsp ground turmeric for 1 minute, then the aubergine, and cook for 5 minutes, mashing.

Step 4: Stir the aubergine into the grains with the 2 tsp salt and ½ tsp black pepper. Cook over a low heat for 15 minutes, beating with a wooden spoon or pestle until thick and stretchy; it should hold a line when you drag the spoon through. Add a splash of hot water if it catches.

Step 5: In the cleaned pan, fry the sliced half of the 1 onions in 2 tbsp of the 2 tbsp sunflower oil over a medium heat for 12 minutes, stirring, until crisp and deep brown. Lift out onto kitchen paper.

Step 6: Turn the heat off, add the last of the 1 tbsp sunflower oil to the hot pan and stir in the 2 tbsp dried mint for 10 seconds only, until fragrant. Mint burns in a moment and turns bitter.

Step 7: Spread the halim on a platter, swirl with ¾ cup liquid kashk, then scatter the crisp onion, drizzle the mint oil and add 1 oz walnuts. Serve warm with bread.