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Amberrosemiller
Amberrosemiller
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Monday 20 April 2026 02:45:44 GMT
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Kashkeh Bademjan is a purée of fried eggplant mixed with yogurt whey (kashk), fried mint, garlic, and served with bread. It is a very popular appetizer that you can also find in most restaurants. Ingredients 6 mini eggplants 2 large onions 4 cloves garlic 4 tbsp dried mint 1 tsp turmeric 1/4 tsp salt, or to taste 1/4 cup boiling water 3/4 cup kashk Vegetable oil for frying Common question:
Kashkeh Bademjan is a purée of fried eggplant mixed with yogurt whey (kashk), fried mint, garlic, and served with bread. It is a very popular appetizer that you can also find in most restaurants. Ingredients 6 mini eggplants 2 large onions 4 cloves garlic 4 tbsp dried mint 1 tsp turmeric 1/4 tsp salt, or to taste 1/4 cup boiling water 3/4 cup kashk Vegetable oil for frying Common question: "can i replace kashk?" Guys, do NOT replace kashk with greek yogurt. They are not the same or even close. I see people commenting to others that it’s ok, I don’t know why. No sour cream or labneh either. This is a traditional dish and replacements of any sort will not work.🙏🏼💗🎀 NOTE: It is traditionally made with fried eggplants, as I show in the video. But if you want to use less oil, you can roast the eggplants in the oven. Just follow the steps I show and instead of frying, place the eggplant slices on a baking sheet and spray oil on each side. Bake in a preheated oven at 380F for 30 minutes, or until tender and golden. Flip halfway.🫶🏼 Instructions Wash and peel the eggplants. Cut each eggplant in half or into 3 slices, place in a bowl and sprinkle salt on all sides. Let it rest for 30 minutes. Give them a quick rinse then pat dry with a towel. Heat vegetable oil on medium high heat. Sear the eggplants until golden on each side, then remove them and let them rest on a plate with paper towels. In a small pot, add the kashk and some boiling water. Bring it to a boil and cook for 10 minutes, stirring constantly. Set aside. In the same pan that you fried the eggplant, add the thinly sliced onions and sautée until very caramelized. Add the minced garlic and stir for a few more minutes Set aside 2 tbsp of the caramelized onions for garnish. To the onions, add 1 tbsp dried mint, the turmeric, salt, and a few tablespoons of the kashk that we made. Place the eggplants on top, add some boiling water, close the lid and let it simmer for 10 minutes. Cook 3 tbsp of dried mint in oil for 3 minutes. Set aside. Remove the eggplants from the heat and mash everything together. To serve, place it in a bowl, top with the heated kashk, the caramelized onions, fried mint. Nooshe jooooonnnnn. #iraniantiktok #persianfood #middleeasterncuisine #iranianfood #persian

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