A traditional Iranian appetizer from central and western regions, featuring tender eggplant mashed with kashk and topped with aromatic garnishes. This isn't just another dip its a centuries old Persian masterpiece that transforms humble eggplants into pure culinary magic! Picture silky, caramelized eggplants swimming in tangy kashk, crowned with golden fried onions and that intoxicating aroma of hot mint oil. One bite and you'll understand why Iranian families have been obsessing over this dish for generations.
by shihab1977
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Ingredients(Serves 4):
* 5 medium eggplants
* 1 cup kashk (or thick Greek yogurt + 1 tsp lemon juice)
* 2 large onions, thinly sliced
* 4-6 garlic cloves, minced
* 2-3 tbsp dried mint
* 4 walnuts, crushed
* 1 tsp turmeric
* Oil for frying (as needed)
* Salt and pepper to taste
* Optional: pinch of saffron steeped in 2 tbsp hot water
Instructions:
1. Peel and slice eggplants into rings. Soak in saltwater for 30 minutes to remove bitterness. Rinse and dry completely.
2. Heat oil in a large pan and fry eggplant slices until golden and soft (10-12 minutes). Set aside on paper towels.
3. In the same pan, sauté sliced onions until golden and caramelized (10-15 minutes). Reserve half for garnish.
4. Add minced garlic to remaining onions and sauté for 2-3 minutes until fragrant.
5. Add turmeric, salt, and pepper. Stir briefly.
6. Add fried eggplants to the pan and gently mash with a wooden spoon, mixing with onions and garlic.
7. Reduce heat and gradually add kashk while stirring constantly. Cook on low heat for 5-7 minutes until thick and uniform.
8. In a small pan, quickly heat oil and sauté dried mint for 10-15 seconds (don’t let it burn!).
9. Transfer to serving dish. Garnish with reserved fried onions, hot mint oil, crushed walnuts, and optional saffron.
10. Let rest for 10-15 minutes before serving. Serve with fresh bread or pita.
Pro Tips:
– The key is in the garnish – that hot mint oil adds incredible aroma
– Don’t over-mash the eggplant, keep some texture
– Best served with fresh bread (sangak) or pita
– Tastes even better the next day
-P.S. If you can’t find kashk, thick Greek yogurt with a squeeze of lemon works great as a substitute. The key is getting that tangy, creamy element that balances the earthy eggplant.
Anyone else here familiar with Persian cuisine?
Good lord I’d kill for some kashke bademjoon rn 😩