KASHKE BADEMJAN #dinner #food #recipes #lunch #shrimp

Kashke bademjan is a straightforward Persian eggplant plunge that is made with a bunch of fixings. This simple and scrumptious veggie lover plunge is loaded with astonishing flavors and makes for an ideal hors d'oeuvre presented with some warm bread.

Some may believe that Persian plans are scaring, yet it's imperative to realize that there are a lot of Persian plans that are basic and simple to make. Some simple Persian plans that we've expounded on this blog incorporate Persian eggplant and tomatoes and eggplant stew. The present formula, kashke bademjan, is one of the most effortless yet most delicious Iranian plans out there – ideal for Persian nourishment amateurs and admirers of Mediterranean plunges!

Eggplant is one of those vegetables that is now and then neglected. In any case, there are such a large number of scrumptious plans including solid and simple plunges that utilization eggplant. From exemplary baba ganoush to flavorful Greek Melitzanosalata, eggplant plunges consistently show up at our tidbit table.

Have you at any point had that dish that makes you contemplate internally, "I truly don't have the foggiest idea what it is about this dish, however I need to have it for an amazing remainder?" Kashke bademjan is that dish for some individuals. You may have had it at a companion's home, or at a Persian eatery, or most likely at a potluck. I'm certain that on the off chance that you've had it, you've without a doubt cherished it, and have thought of making it yourself. Thus, here is a full guide and bit by bit formula to make this tasty Persian starter.

Also try our recipe : AVOCADO CARBONARA #appetizers #snacks #creamcheese #wontons #lunch

Ingredients :

• 4 tbsp Olive Oil
• 4 Chinese Eggplants See Note #1
• 1 large Onion Sliced
• 4 cloves Garlic Minced
• 1/2 tsp Turmeric
• 1/2 tsp salt
• 1/2 tsp Black Pepper
• 1/4 cup Water See Note #2
• 3/4 cup Liquid Kashk See Note #3
• 1 tbsp Bloomed Saffron See Note #4
• 2 tbsp Dried Mint See Note #5

Instructions :

1. Peel the eggplants and cut them in halves lengthwise, then cut each into half width-wise. 
2. Heat 2 tablespoons olive oil in a pan, once hot, place the eggplants in the pan and sear on both sides until golden brown. The eggplants are not supposed to cook all the way through. 
3. Take the eggplants out of the pan and place them in a plate. In the same pan, pour two tablespoons olive oil and saute the onion until golden brown and soft. 
4. Add in the garlic and give it a nice stir. 
5. Add in the browned eggplants, turmeric, salt and black pepper. Mix and add the water. Cover and cook for ten to fifteen minutes until the eggplants are cooked through. 
6. Once the eggplants are cooked, turn the heat off and mash the eggplants using a potato masher or an immersion blender. 
7. Add kashk, one tablespoon dried mint and bloomed saffron to the eggplant mixture and stir well. Turn the heat on to medium and cook for another five to eight minutes. 
8. Serve warm with pita, lavash or naan bread. 

Source : bit.ly/2VYWRVW

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