Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, iranian eggplant dip, kashkeh bademjan. It is one of my favorites. For mine, I am going to make it a bit tasty. 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. how to make kash bademjan (kashke bademjoon) at home in easy steps. Mirza Ghasemi, an Iranian vegetarian dish with roasted eggplant. طرزتهیه کشک بادمجان مجلسی،لذیذوخوشمزه با آشپزخانه فریبا Eggplant and walnut dip.
Iranian Eggplant Dip, Kashkeh Bademjan is one of the most popular of current trending foods in the world. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Iranian Eggplant Dip, Kashkeh Bademjan is something that I have loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we must 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
- Take 2 onions, sliced
- Take 1 tablespoon tomato paste, dissolved in ½ cup water
- Take 2 teaspoons dried mint
- Take 2 cloves garlic, crushed
- Take 6 tablespoons olive oil
- Prepare black pepper to taste
- Take turmeric
- Take salt to taste
Thanks for the recipe and demonstration photos. I'll try to prepare the Kashkeh Bademjan soon and let you know the results. I had this eggplant dish in Dallas once, made by a Persian friend of my Irish neighbor's, and loved it; there are a ton of Persian restaurants in So. Kashk is whey extracted from yogurt; it is sold in tub or jars and is creamy with a slightly sour taste; it pairs really well with eggplant.
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.
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 eggplant dish is called Kashk-e-Bademjan (or Joon depending on who is pronouncing it). It translates to Eggplant and Kashk (which is a type of yogurt. If you use Chinese eggplants, double the amount of eggplants stated in the recipe.
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