Roasted Eggplant is the perfect base for a vegan dip. Mashed with garlic, and the added tang of pomegranate syrup, this version has different twist of various flavours.
Eggplant or Bademjan is very popular in our house. It can be cooked in many ways, fried, roasted and even boiled. Eggplant used to be very bitter, and I remember the first time we had eggplant as a child it was extremely bitter, it seems that the eggplant we purchase now has the bitterness bred out of it.
Tips to make Borani Bademjan
Roasting eggplant is one of the easiest way to cook eggplant, and makes this recipe easy to make. Simply place the whole eggplant on a baking try, and bake for around 1 hour at about 160 deg. You can cook the eggplant in the oven while you are cooking a casserole.
When cooked, the roasted eggplant will completely collapse. Place it in a bowl to slightly cool before peeling the eggplant. Gently slice through the skin and drizzle with lemon juice. The lemon juice will keep the eggplant from turning brown.
When mashing the ingredients together, be sure to just gently combine the ingredients. Don’t be tempted to add everything to a food processor, as this will release the liquid and make the borani watery.
After the roasted eggplant has been mashed, stir through the remaining ingredients into the eggplant mixture to ensure that everything is well mixed. Garnish with dried mint, pomegranate syrup and olive oil and serve with Pita Bread.
Garnish with dried mint, pomegranate syrup and olive oil and serve with Pita Bread.
Persian Eggplant Dip – Borani Bademjan
A delicious version of baba ganoush made with roasted eggplant, tahini, pomegranate molasses and loads of garlic.
Try brown rice zucchini cakes as a healthy and nutritious snack for picnics or a light lunch.
Turmeric adds that Persian touch. I often makes these delicious rice cakes as a lunch box filler for my hungry boys. This recipes uses the absorption method for cooking the rice. This is referred to in Farsi as “ketteh”.
We also love Brown Rice Salad and I always cook double the brown rice to use the rice in the salad recipe.
Brown Rice and Zucchini Cakes
A delicious and nutritious snack for picnics or a light lunch. Serve with a light tomato sauce.
Cook brown rice using the absorption method with vegetable stock
Set aside to cool
Grate zucchini
Finely chop shallots
Combine all ingredients and stir through until well combined
Heat frying pan and brush with vegetable oil
Cook rice cakes in batches until golden brown
Notes
The trick with this recipe is to ensure that the rices is well cooked. The rice is cooked using the absorption method “ketteh” where all the starches and nutrition are retained in the rice. Be sure to use enough vegetable stock, and don’t be afraid to add more liquid if required.
Lay out frozen pastry on a flat surface, separating each sheet with a sharp knife. Leave to defrost while preparing the filling. Preheat oven to 160deg fan-forced.
in the bowl of a food processor, process the spinach and the shallots,
Add the eggs and the cheeses and process further.
Add the flour to create a slightly thickened paste.
Cut each square of pastry into 4 smaller squares.
Place a dollop of filling into each pastry square and fold the corners in to create a smaller square and pinch the corners.
Brush with beaten egg and sprinkle with sesame seeds.
Bake in a preheated oven for about 30-40 minutes till golden brown.
Cool on a wire rake to prevent them going soggy.
Notes
These can be frozen after step 7, just lay them on a flat baking try and freeze over night. Then pack into freezer bags and bake as required.
Marinated Persian Feta Cheese is a wonderful accompaniment to a light lunch or breakfast. And it is a healthy choice. Feta cheese is considered to be one of the healthiest cheeses available.
True Persian feta cheese is made from goats or sheep milk making it easier to digest than cows milk based cheeses, combined with olive oil this side dish a healthy addition to a salad or with Persian Barbari Bread as a popular breakfast.
I usually keep this oil mixture constantly adding more feta cheese when it is finished, and topping with more oil and herbs and spices. The perpetual marinating oil.
Keep the jar in the fridge for longer storage. The olive oil will solidify when in the fridge. Just leave it on the shelf for an hour or so before serving to return the olive oil to liquid.
The marinating olive oil itself is wonderful as a dipping oil for bread, and can be used as a salad dressing mixed with a little lemon juice or the tart verjuice often used on Persian kitchens.
Marinated Persian Feta Cheese
Marinated Persian Feta Cheese is a wonderful accompaniment to a light lunch or breakfast. And it is a healthy choice. Feta cheese is considered to be one of the healthiest cheeses available. True Persian feta is made from goats or sheep milk making it easier to digest than cows milk based cheeses and combined with olive oil this side dish a healthy addition to a salad or with bread as a popular breakfast.
Gently place on top the peppercorns, chopped basil, sun-dried tomatoes, salt and the rosemary around the feta cheese
Pour sufficient olive oil over the cheese to entirely cover the ingredients.
Seal and store in the refrigerator.
Allow at least 2 weeks to allow the flavors to develop.
Notes
I usually keep this oil mixture constantly adding more feta cheese when it is finished, and topping with more oil and herbs and spices. The perpetual marinating oil.Keep the jar in the fridge for longer storage. The olive oil will solidify when in the fridge. Just leave it on the shelf for an hour or so before serving to return the olive oil to liquid.The marinating olive oil itself is wonderful as a dipping oil for bread, and can be used as a salad dressing mixed with a little lemon juice or the tart verjuice often used on Persian kitchens.
This recipe for pot yogurt has developed over time and now I have 100% success. Always resulting in thick, creamy yogurt every time, regardless of how little or how much I make.
Sometimes I will make as much as 8 kgs at a time, and give extra to my boys when they come over with their wives on family night. But, still as a family of three at home, we would eat at least 2ks a week of this natural thick yogurt.
It is called pot yogurt because the ingredients are mixed and poured into a pot to set at a temperature of 45 Deg C. My secret that makes the yogurt set every time is that I use my oven set at 45 Deg, resulting in a consistent temperature.
The yogurt is usually ready after 6 hours, but I often leave it in overnight and put it in the fridge in the morning.
Another secret, that makes this yogurt recipe so easy is UHT milk. No more heating the milk to the correct temperature before adding in the starter. Simply start with UHT milk and the manufacturer has done the hard work for you. The Ultra Heat Treatment prepares the milk ready for the starter to do it’s work.
Always make sure you keep around 500g of the last batch of yogurt, ready for the next batch.
How to make Pot Yogurt
You will need a good 2 liter jug that pours will and a whisk. You can increase the qty, by using the same ratio. I keep old bought yogurt containers and use these when making yogurt.
Pour 1 liter of UHT milk into the jug, and add 2 tlbs of yogurt and 6 scoops (2 cups) of skim milk powder. Whisk together till well mixed.
Add in more UHT milk to make up to 2 liters.
Pour into sterilized containers you are going to use to set your pot yogurt.
Repeat with more UHT milk, yogurt and skimmed milk powder, mix well and add more UHT milk to make 2 litres.
Top up the yogurt pots with the yogurt mixture.
To set the pot yogurt, heat the oven to 45 Deg C and place the pots on a wire rack in the middle or towards the bottom of the oven. Leave to set for about 6 hours, and your pot yogurt should be set and ready to cool.
Test the yogurt by removing the lid and gently tipping the pot. The yogurt should be firm and completely set. If not, the return it to the oven and test again in a couple of hours.
I often put it in the oven in the early afternoon, and turn off the oven before I go to bed and the yogurt is ready to be cooled in the refrigerator in the morning.
Do remember, usually the longer the yogurt takes to set, the sourer the yogurt is. I find a nice plain natural yogurt takes about 6 hours in the oven.
Kashke Bademjan is a beloved Persian eggplant dip that combines rich flavors and a delightful texture, making it a staple in Iranian cuisine. This versatile appetizer is perfect for sharing and pairs wonderfully with pita or flatbread. In this article, we will explore the intricacies of Kashke Bademjan, highlighting its ingredients, health benefits, and unique role in Persian cooking.
What is Kashke Bademjan?
Kashke Bademjan is a traditional Persian eggplant dip that showcases the essence of Iranian flavors. This dish typically features roasted eggplant mashed to a creamy consistency and combined with kashk, which adds a distinct tanginess. The dip is often garnished with caramelized onions, garlic, and dried mint, creating a harmonious blend of textures and tastes that makes it a popular appetizer in Persian restaurants and households alike.
Kashk is a fermented dairy product, akin to whey, that plays a crucial role in Persian cooking. It can be found in both dry and liquid forms, and its unique flavor profile elevates dishes like Kashke Bademjan to new heights. By adding kashk, you introduce a creamy texture and a subtle tang that complements the roasted eggplant perfectly. This ingredient is often used in various Persian recipes, making it a staple in the Iranian culinary tradition.
Health Benefits of Eggplant
Eggplant, the star ingredient in Kashke Bademjan, is not only delicious but also packed with health benefits. Rich in antioxidants, vitamins, and minerals, eggplant is known to promote heart health and aid in weight management. Its high fiber content supports digestive health, making it a wise choice for those looking to incorporate more nutritious foods into their diet. Additionally, when combined with yogurt or sour cream, the dish can provide a satisfying and wholesome option for health-conscious individuals.
How to Make Kashke Bademjan
Step-by-Step Recipe
To make Kashke Bademjan, begin by preparing your ingredients. Start with two medium-sized eggplants, and roast them in the oven until soft. Occe cooked they will completely collapse. Place them in a bowl to cool. Once the eggplants have cooled, remove the skin and mash them until creamy. In a skillet, caramelize onions and garlic before adding the cooked eggplant. Finally, incorporate kashk, and stir until well combined, creating a luscious dip that embodies the essence of Persian cuisine.
Tips for Cooking the Eggplant
Cooking the eggplant properly is crucial for achieving the perfect texture in your Kashke Bademjan. Whether you choose to roast or fry the eggplant, ensure that it becomes tender without losing its flavor. If frying, do so over medium heat to avoid burning. Alternatively, roasting the eggplant in the oven until it is charred enhances its smoky flavor. After cooking, allow the eggplant to cool slightly before mashing, as this will help achieve a smoother consistency. Consider adding a pinch of saffron for an elevated taste that complements the dish beautifully.
Variations of the Recipe
Kashke Bademjan is a versatile dish that allows for various adaptations to suit personal preferences. For a nutty twist, incorporate finely chopped walnuts into the eggplant mixture. You can also experiment with different types of eggplants, such as Italian or Chinese eggplant, for varying textures and flavors. For a creamier dip, mix in Greek yogurt or sour cream alongside the kashk. Lastly, feel free to garnish with dried mint leaves or a drizzle of olive oil for an extra touch of flavor. These variations highlight the dish’s adaptability within Persian cooking and beyond.
Serving Suggestions for Your Persian Eggplant Dip
Best Garnishes to Enhance Flavor
To elevate your Kashke Bademjan, consider garnishing it with fresh ingredients that accentuate its rich flavors. Caramelized onions and a sprinkle of dried mint leaves add depth and a pop of color. A drizzle of olive oil not only enhances the dish’s appearance but also contributes a smooth texture. For an extra kick, try adding a pinch of saffron or a dash of paprika, which complements the earthy notes of the roasted eggplant beautifully.
Pairing with Other Persian Dishes
Kashke Bademjan serves as an exquisite appetizer that pairs well with a variety of Persian dishes. Complement this eggplant dip with fresh pita or flatbread for a satisfying snack. It also harmonizes with grilled meats, such as kebabs, and can be enjoyed alongside rice dishes like saffron-infused Persian rice. Additionally, serving it alongside a refreshing salad or yogurt-based dishes can balance the richness of the dip, creating a well-rounded Persian meal.
Using Kashke Bademjan as an Appetizer
As a versatile Persian appetizer, Kashke Bademjan is perfect for gatherings or intimate dinners. Serve it at room temperature for the best flavor, allowing guests to dip pita or vegetable sticks directly into this creamy delight. For a stunning presentation, transfer the dip into a shallow bowl, and garnish it with toasted walnuts and a sprinkle of dried mint. This not only enhances the visual appeal but also invites your guests to savor the unique flavors of Persian cuisine.
Exploring More Eggplant Recipes
Other Popular Persian Eggplant Dishes
Beyond Kashke Bademjan, Persian cuisine boasts several other eggplant dishes that showcase this versatile vegetable. One such dish is Mirza Ghasemi, a smoky eggplant and tomato dip flavored with garlic and turmeric. Another favorite is Baidaq, where eggplants are stuffed with a spiced meat mixture, creating a hearty meal. These dishes highlight the rich culinary traditions of Iran, inviting food lovers to explore the diverse flavors of Persian eggplant dishes.
Creative Vegetarian Eggplant Dip Ideas
For those seeking vegetarian options, consider experimenting with your eggplant dip recipes. Blend roasted eggplant with tahini for a nutty twist, or incorporate Greek yogurt for added creaminess. You can also mix in herbs like basil or cilantro for a fresh flavor profile. By adjusting spices and garnishes, you can create a variety of dips that celebrate the humble eggplant while catering to different taste preferences and dietary needs.
Walnut-Infused Eggplant Recipes
Walnuts can add a delightful crunch and richness to eggplant dishes. One fantastic option is to create a walnut-infused Kashke Bademjan by finely chopping walnuts and mixing them into the eggplant mixture. This addition not only enhances the texture but also introduces a nutty flavor that pairs beautifully with the tangy kashk. Experimenting with different types of walnuts, such as toasted or spiced varieties, can further elevate the dish, making it a memorable addition to any Persian feast.
Eggplant with Buttermilk – Kashke Bademjan
A delightful vegetarian main dish traditionally served with bread. This recipes is a healthier version of the traditional Persian version.
Hard boil the eggs for about 10 minutes and leave to cool.
Peel eggs and finely mash.
Peel and and cut potatoes into quarters.
Boil with about 1 tsp salt in enough water to just cover until tender, then mash and leave to cool.
Place dill cucumber in the bowl of a food processor and process till roughly chopped.
Tip into a large bowl and stir in the mashed potatoes and eggs.
Stir the mayonnaise through and add salt and pepper to taste.
Gently stir through the green peas.
To serve, tip into a flat dish similar to a lasagne dish, and smooth the surface. Spread with extra mayonnaise and decorate with the dill cucumbers, sliced lengthwise.
