Step by Step to Making Best Persian eggplant dip

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Persian eggplant dip

We hope you got insight from reading it, now let’s go back to persian eggplant dip recipe. You can cook persian eggplant dip using 9 ingredients and 12 steps. Here is how you do that.

Here are the ingridients that are required to cook a perfect Persian eggplant dip:

  1. Take 1 of large eggplant.
  2. Use 2 of medium onions, chopped.
  3. Prepare 2 cloves of garlic, mashed.
  4. Use 1 tbsp of ground walnuts.
  5. Get 1 tbsp of saffron water.
  6. Get 1 tsp of turmeric powder.
  7. Use 1 tsp of dried mint powder.
  8. Take to taste of Salt – pepper powder.
  9. Take of Kashk (whey) or plain yogurt.

Ready with the ingridients? Here are the sequences on serving Persian eggplant dip:

  1. Skin eggplant off. Cut into half and grill it..
  2. You can fry it as well but I prefer to grill it because eggplant will have smoky taste..
  3. Heat the oil and sauté dried mint for 1 minute and set aside..
  4. Heat the oil in the pan and saute chopped onions over medium heat for about 7 minutes or until slightly golden..
  5. Then, place grilled eggplant, fried onions and mint, minced garlic, ground walnuts, whey and spices in a blender and puree it. Taste and adjust the seasoning. Eggplant dip is ready now..
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  12. Ingredients.

Persians take a lot of pride on presentation, so many dishes are garnished to artistic mastery. Kashkeh bademjoon is typically garnished with caramelized onions and some dried mint heated up in extra virgin oil. Persian Eggplant Dip – Kashke Bademjan is my first choice when it comes to cooking an easy Persian dish or side dish for a lot of people. Especially when they are vegetarian, gluten-free or do not like rice-based meals. Kashke Bademjan is a combination of two main ingredients; Kashk, a type of dairy product with a sour taste, and Bademjan meaning eggplant in Persian.

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