Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, iranian eggplant dip, kashkeh bademjan. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Smooth and creamy eggplant and ground walnuts, combined with fried onion and mint makes this dip one of the most popular Persian appetizers. Bademjan is eggplant in Farsi, and kashk is a yogurt product that traditionally is made through a long process, from very firm strained yogurt. Kashke bademjan is a simple Persian eggplant dip.
Iranian Eggplant Dip, Kashkeh Bademjan is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. They are nice and they look fantastic. Iranian Eggplant Dip, Kashkeh Bademjan is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have iranian eggplant dip, kashkeh bademjan using 10 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Iranian Eggplant Dip, Kashkeh Bademjan:
- Prepare 2 large eggplants, peeled and cubed
- Take 8 tablespoons kashk, or sour cream if not available
- Prepare 2 onions, sliced
- Make ready 1 tablespoon tomato paste, dissolved in ½ cup water
- Make ready 2 teaspoons dried mint
- Get 2 cloves garlic, crushed
- Take 6 tablespoons olive oil
- Prepare black pepper to taste
- Take turmeric
- Take salt to taste
I'll try to prepare the Kashkeh Bademjan soon and let you know the results. I've discussed the Iranian/Persian affinity for eggplant in the past. This time around, I'm focusing on a quintessential Iranian/Persian dip. This is the go to dip for all the parties my mom ever hosted.
Instructions to make Iranian Eggplant Dip, Kashkeh Bademjan:
- In a skillet, heat 3 tablespoons of olive oil, stir in dried mint and leave over medium heat for 1 minute.
- When you start smelling mint, remove mint and oil from heat and set aside.
- Add 1 tablespoon of olive oil to the same skillet and fry onions until golden then set aside.
- In a saucepan, fry eggplants and garlic in the remaining 2 tablespoons of olive oil for around 10 minutes.
- When eggplant is soft, add in the dissolved tomato paste,4 tablespoons of kashk and fried onions leaving some for the garnish. Partially cover the saucepan and cook for around 5 minutes, stirring from time to time.
- When the eggplants are well cooked, remove from heat and mash with a fork. Add in 2 tablespoons of kashk and season with turmeric, black pepper and salt.
- To serve, place the eggplant mix in a serving platter, spread the remaining kashke and garnish with remaining fried onions. Top with fried mint.
Americans & Iranians both go nuts for this dish. An eggplant dip inspired by a famous Persian dip called Kashke Bademjan. Don't let the name intimidate you, this dip is really easy to make. Roasted eggplants are mashed up and added to the caremalized onions, which are sauteed with garlic, dried mint, saffron. Kashkeh bademjoon is typically garnished with caramelized onions and some dried mint heated up in extra virgin oil.
So that is going to wrap it up for this special food iranian eggplant dip, kashkeh bademjan recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
