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@userh5ip7boes5: #capcut

Vitamin Sea
Vitamin Sea
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Thursday 27 August 2026 14:29:35 GMT
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2026-08-28 05:11:47
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Name a heartier and more delicious dip than Iran's Kashkeh Bademjoon♥️! This is one of my favourite dishes to have with irani bread like sangak or barbari, with fresh herbs on the side🫶🏼 I’m Irani, so I grew up watching my mom and grandma make this and decided to share the recipe:) Ingredients 3 globe eggplants 2 large onions 6 cloves garlic 4 tbsp dried mint 1 tsp turmeric 1/4 tsp salt 1/2 tsp black pepper 1/4 cup boiling water 3/4 cup kashk Vegetable oil Instructions Wash and peel the eggplants. Cut each eggplant into 3 slices, place in a bowl and sprinkle salt on all sides. Let it rest for 30 minutes. Drain the excess water and pat dry with paper towel. In a large pan on medium heat, add enough vegetable oil to cover the bottom of the pan. Add the eggplant slices. (add more oil as needed) Sear the eggplants until golden on each side, then remove them and let them rest on a plate. In the same pan that you fried the eggplant, add the thinly sliced onions and sautée for 10 minutes. Add the minced garlic and caramelize for 30 minutes on really low heat. Set aside 2 tbsp of the caramelized onions for garnish. To the onions, mix in the turmeric, salt, pepper, 1 tbsp dried mint. Add the salt and 1/4 cup of kashk and mix. Place the eggplants on top, add 1/4 cup boiling water, close the lid and let simmer on low heat for 15 minutes. Fry 3 tbsp of dried mint in 2 tbsp of olive oil on medium low heat for 5 minutes. Set aside. In a small pot on low heat, add the remaining 1/2 cup of kashk and 3 tbsp of boiling water. Let it simmer for 5 minutes then remove from heat. Add more water if it's too thick. But it shouldn't be too watery either. Remove the eggplants from the heat and mash everything together. Place back on the stove to simmer for 5 minutes. To serve, place it in a bowl, top with the heated kashk, the caramelized onions, fried mint. Enjoy! #persian #persianfood #eggplant #iraniantiktok #MiddleEasternCuisineGuide
Name a heartier and more delicious dip than Iran's Kashkeh Bademjoon♥️! This is one of my favourite dishes to have with irani bread like sangak or barbari, with fresh herbs on the side🫶🏼 I’m Irani, so I grew up watching my mom and grandma make this and decided to share the recipe:) Ingredients 3 globe eggplants 2 large onions 6 cloves garlic 4 tbsp dried mint 1 tsp turmeric 1/4 tsp salt 1/2 tsp black pepper 1/4 cup boiling water 3/4 cup kashk Vegetable oil Instructions Wash and peel the eggplants. Cut each eggplant into 3 slices, place in a bowl and sprinkle salt on all sides. Let it rest for 30 minutes. Drain the excess water and pat dry with paper towel. In a large pan on medium heat, add enough vegetable oil to cover the bottom of the pan. Add the eggplant slices. (add more oil as needed) Sear the eggplants until golden on each side, then remove them and let them rest on a plate. In the same pan that you fried the eggplant, add the thinly sliced onions and sautée for 10 minutes. Add the minced garlic and caramelize for 30 minutes on really low heat. Set aside 2 tbsp of the caramelized onions for garnish. To the onions, mix in the turmeric, salt, pepper, 1 tbsp dried mint. Add the salt and 1/4 cup of kashk and mix. Place the eggplants on top, add 1/4 cup boiling water, close the lid and let simmer on low heat for 15 minutes. Fry 3 tbsp of dried mint in 2 tbsp of olive oil on medium low heat for 5 minutes. Set aside. In a small pot on low heat, add the remaining 1/2 cup of kashk and 3 tbsp of boiling water. Let it simmer for 5 minutes then remove from heat. Add more water if it's too thick. But it shouldn't be too watery either. Remove the eggplants from the heat and mash everything together. Place back on the stove to simmer for 5 minutes. To serve, place it in a bowl, top with the heated kashk, the caramelized onions, fried mint. Enjoy! #persian #persianfood #eggplant #iraniantiktok #MiddleEasternCuisineGuide
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