Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, I will show you a way to prepare a special dish, iranian eggplant dip, kashkeh bademjan. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look 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 well liked of current trending meals on earth. It is appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. Iranian Eggplant Dip, Kashkeh Bademjan is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have iranian eggplant dip, kashkeh bademjan using 10 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Iranian Eggplant Dip, Kashkeh Bademjan:
- Make ready 2 large eggplants, peeled and cubed
- Make ready 8 tablespoons kashk, or sour cream if not available
- Get 2 onions, sliced
- Take 1 tablespoon tomato paste, dissolved in ½ cup water
- Take 2 teaspoons dried mint
- Prepare 2 cloves garlic, crushed
- Prepare 6 tablespoons olive oil
- Make ready black pepper to taste
- Get turmeric
- Prepare 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.
Steps 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’s going to wrap this up with this exceptional food iranian eggplant dip, kashkeh bademjan recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
