Persian Eggplant Dip: Kashke Bademjan
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- čas přidán 15. 06. 2024
- Print this recipe here: www.dimitrasdishes.com/kashke...
Ingredients
2 eggplants, peeled and sliced
olive oil
1 large onion, halved and sliced
4-5 garlic cloves, grated
salt, to taste
freshly cracked black pepper, to taste
1/8 teaspoon ground turmeric
saffron broth: a pinch of saffron and 3/4 cup boiling water
2-3 tablespoons kashk, Greek yogurt, or sour cream
2 tablespoons dried mint leaves
Instructions
Season the eggplant slices liberally with salt and place them in a collander. Place a plate on top to weigh them down and set aside for 30-60 minutes. The eggplant will release lots of liquid. Drain it and discard. Pat them completely dry using paper towels.
In the meantime, make the saffron broth by adding a pinch of saffron to a small pitcher. Pour 3/4 cup of boiling hot water into the pitcher and set aside.
Make the caramelized onions: Place the onions, a quarter cup (or more) olive oil in a skillet. Season with a pinch of salt and cook over medium heat until soft and caramelized. Add the garlic and warm through until fragrant. Season with mint and turmeric and warm through. Reserve a quarter of this mixture to use as a garnish.
Heat some oil in a frying pan and fry the eggplant slices in several batches until soft and golden.
Alternatively, you may roast the eggplant in a preheated 425 °F oven until tender.
Once the eggplants are finished frying transfer them to a tray lined with paper towels to absorb the excess oil. Chop the eggplant and add it to the pan with the onions.
Add the saffron broth and cook it over medium-heat for 15 minutes. Add more water if necessary. Mash the eggplant. Taste and adjsut the seasoning if needed. If the eggplant still has a bit of a bitter taste add a half teaspoon or more of sugar.
Add the kashk and mix together.
Transfer the dip to a serving plate. Garnish with the reserved onions, some dried mint, and drizzle some kashk over the top.
Serve this dip with toasted pita bread.
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I am aPersian and I make this dish all the time. You did good.
Thank you for making a Persian dish
Aww, thank you. That means a lot 😊
Thanks for making Persian food and introducing our traditional dish to everyone. Just wanted to add two things. 1) If you use mortar and pestle to grind the safran, you will get a better color out of it and you don't have to strain it. 2) To have less oily food, I boil the eggplants for a few minutes first, then I let them sit aside for half an hour to get the exceed water out, then I fry them. This way will require much much less oil and also takes the bitterness out of the eggplants compared to using salt.
This is soooo yummy 😋 I made this last week with yogurt, instead of the traditional KASHK, and it came out so good. This is one of our favorite dishes. Thank you for posting this recipe.🙏🏼😍
yummy
I'm persian and this is one of my fav of all time
Hi I am Persian but I used to live in Athens 5 years I speak Greek I always watch your cooking show Persian recipe it was surprised Miriam 👍👏🇱🇷♥️💐
You need to crush the saffron to powder, instead of hot water add a few ice pieces, don't add too much liquid less is more so you can brew a beautiful dark saffron ❤
Thanks for the tips!
So popular in my homeland, Iraq (I'm part Persian part Turkish) So, eggplant is always ready in thd fridge. I'm goinv to make this one nect time. Thank you ❤
Of cource all cook in iraq either turkish persian or indian
Definitely going on my list of “to make”! I love when you post dishes I’ve never heard of or tried. Thank you!
It's so good!
Perfect edition that onion and mint maybe a little bit of tahini sauce will not hurt it either 👍😋😋😋👌👏
Love your Persian recipe, yam.😋
From a Persian: thanks for making this. Different from a traditional Persian one but looks good. One of my favourites.❤
Can't wait to try this! Looks wonderful!
You are so creative!!!
Thank you for sharing
From Alaska ❤️❄️⛷🇺🇸🇺🇸
You are so welcome!
TY sweet Dimitroula mou! I am gonna try to make this dip soon. I love eggplant.
😘
Dimitra, this recipe sounds fabulous. I just read all about Kashk on the internet. Fascinating! I follow Iranian women on CZcams who prepare traditional meals. I’m trying to learn dishes from around the world, which includes Greece, where so many delicious recipes began. Thank you for sharing!
Hope you like it!
Kashk is amazing, try it
Looks yummy! I love eggplants!
This looks so yummy!
I love eggplant!❤
I can't wait to try to make this thank you for teaching us this nice recipe
That looks Absoloutely delicious!
i will add this to my menu board. i love eggplant. Thank you.
Yummy, i love eggplant my number 1 veggies. I'll make this dish tomorrow, I just bought 2 eggplants And I wanted to make something new, and voilà,. Thanks for the tip. I just love your cooking 🥰❤️
That looks absolutely amazing, I'll try it soon. Subscribed!
Iranian food is so yummy❤❤❤❤
Looks awesome!
Looks delicious 😋
You are Queen of kichen ❤️
Very nice, as an a none Iranian you did great job❤
In the traditional recipe instead of yoghurt they use Whey which is called in Farsi kasha.
Very nice .
I love eggplants ❤
Hello Dimitra
Thanks a lot 👍👍👍👍👍🌹🍃🌹🌹🍃🌹🍃
It's different with genuine recepie
My favorite as well as my families. If it sits a day or 2 it is even more delicious
Never heard of this dish, sounds delicious tho!
Thank you dear Dimitry
I'm Iranian and so glad that you did kashk bademjan, it is nostalgic food in iran
Hi dimi ❤❤🎉🎉
Hmmmm ! This is new ! Yes please show me how to make cheese saganaki ! I don’t have any liquor so I can’t flame it but there has to be a better way to make this at home ? Please
Im scared of that much mint, but love the sound of eveeything else! Is this used in some countries for breakfast?
I've only had this as an appetizer at Persian restaurants. As for the mint, feel free to adjust the amount to suit your taste but the warm flavors in this dish go so well with it :)
@DimitrasDishes Tjanks! I'm wondering what I could put it with that t isn't going to be to carb heavy.
Looks delish! Can this be made ahead and then warmed up before serving, or is it meant to be eaten immediately? Thanks!
Yes, it can be made ahead, even a day before which I think tastes even better. Enjoy.
@@mitrahadjiagha5860 - Great! Thank you!
What happend to walnut and Piaz dagh? Mast?
Looks delicious. When yogurt is added to a hot, cooking dish, does it not split? I see this being done in so many recipes- however it’s never been my experience or anyone I have actually seen cook in person, that the yogurt remains intact when added to hot, cooking food.
It works in this recipe :)
Try cream cheese instead 😋
@@celesteroberts7743 NO NO NO NEVER
Thank you for bringing some persian dish to the show , if you powder the saffron you can get the most flavour of it and you don't need that much water I was shocked when I see it , you rouen the most expensive spice..
It has to be use kashk and also not that much sugar otherwise doesn't taste the original and traditional persian dish
@@celesteroberts7743absolutely not in this dish. NO.
👍💐
I would use chinese eggplant. It tastes way better. More buttery flavor and not bitter. ❤
🙏💖
This recipe may be tasty but it's not authentic. Kashk is used, not Greek yoghurt. This is put over the finished dish. Then chopped garlic and mint is fried for topping over the kashk.
Thank you for introducing Iranian food. But the aroma of this dish depends on garlic and mint. Saffron is not suitable for this food at all, and in Iran we do not use saffron in food that has aromatic vegetables or garlic.