- kashk (Persian: كشك)-or whey (or sour cream combined with yogurt can be substituted)
- 6-8 italian eggplants
- 1 small or 1/2 large organic onion (for piaz dagh-or fried onions)-see recipe to make persian style fried onions
- 1-2 tsp turmeric
- a small bunch of mint leaves*, chopped (or preferably 1-2 tbs good dried mint)
- vegetable oil (olive or safflower)
- sea salt, cracked pepper to taste
- 2-3 garlic cloves
- saffron (1/2 tsp ground or 1/2 tsp strands seeped in 2 tbs hot water)
2. fry the thinly sliced onions (with a tsp of turmeric) like above, remove from the oil with a slotted spoon, and drain on a paper towel, then fry the finely chopped garlic the same way (it will take seconds-take care not to burn the garlic, it should be very slightly golden brown).
|fried garlic (left) and onions (with a touch of turmeric) draining|
3. loosely mash the fried eggplants (with a wooden spatula), then add to a pan with 1/2 of the fried onions, fried garlic, sea salt, cracked pepper, a teaspoon (or two) of turmeric and dry mint (about 1 tbs). add a cup of water, mix everything together well, and let simmer for 30 minutes. *if you use fresh mint leaves, chop them and quickly fry in a little bit of oil until crispy before adding to the dish*
|after simmering for about 30 minutes|
4. add about 1/4 to 1/2 cup of kashk diluted in (small amount of) water so that it is the texture of sour cream (or substitute with a mixture of yogurt & sour cream) as well as the saffron. simmer for another 10 minutes, then transfer to a baking dish, drizzle with more kashk and garnish with some mint (either fresh or dried) quickly fried in oil, as well as the remaining fried onions. you can also add chopped walnuts if you’d like. keep warm in the oven until you are ready to serve with some nice lavash or pita bread.
|kashk and saffron added|
|topped with fresh quickly fried mint|