In a small frying pan, heat 2 tablespoons oil over medium-low heat. Add the mint and sauté until fragrant, about 3-4 minutes. Set aside.

In a small frying pan, heat 1-tablespoon oil over medium heat. Add the garlic and sauté for 3 minutes. Set aside.

In a frying pan, heat 2 tablespoons oil over medium heat. Add half of the sliced onions and sauté until golden brown. Set aside.

Preheat oven to 400°F.

Cover a baking sheet with aluminum foil and arrange the sliced eggplants on it in a single layer. Bake until eggplants are soft, about 25-30 minutes. Remove from the oven and let cool slightly.

Heat the oil in a non-stick skillet over medium-low heat. Fry the eggplants until golden brown (do not add too much oil). Place them on a paper towel to absorb the extra oil.

Meanwhile to prepare the beef: heat 3 tablespoons oil in a pot over medium heat. Add the rest of the onions and sauté until lightly golden.

Increase heat to medium-high; add the beef and cook until brown. Reduce heat to medium. Add the turmeric and stir.

Add 2 1/2 cups hot water. Cover the pot and bring to a boil. Simmer over medium heat for 30-35 minutes.

Add the saffron, 1/2 teaspoon cinnamon, salt and pepper, and cook covered until beef is cooked completely.

Tear the beef with hand or fork into small pieces and put back to broth. Set aside.

To prepare the lentil: place lentils in a large pot. Add 5 cups water, 1/2 teaspoon cinnamon, salt and pepper.

Cover the pot and simmer over medium heat until completely cooked and almost all the liquid is absorbed.

In a large pot, mash the eggplants until slightly smooth.

Dissolve 3/4 cup Kashk in 1/2 cup water, pour over the eggplants and stir well.

Add the beef and lentil, and stir well. Cook covered until desired thickness, about 40 minutes.

Add 2 tablespoons of the fried mint. Stir well and cook for 10 more minutes.

Adjust the seasoning and garnish with fried garlic, fried onions and remaining fried mint. Serve warm with pita or Lavash bread.