Kashk (mast) o bademjan
- aubergines with Turkish yoghurt

INGREDIENTS

SERVES

4

METHOD

1 chopped onion
3 spoonfuls of cooking oil
1/2 teaspoon of turmeric
2 chopped cloves of garlic
2 spoonfuls of crushed walnut kernels
2 aubergines
2 spoonfuls of rice
3 spoonfuls of green lentils
3 dl of Turkish yoghurt
Salt
Chopped walnuts
Peppermint

THIS DISH IS VERY POPULAR IN IRAN.
IT IS OFTEN SERVED AT SUPPER, OR AS A STARTER AT FAMILY GATHERINGS. THIS RECIPE ORIGINATES FROM SHIRAZ IN FARS COUNTY

1 Chop the onion and fry it in oil until it turns golden. Add the turmeric and garlic.
Remove the saucepan from the hotplate and add peppermint and the crushed walnut kernels.
2 Bake the aubergines whole in the oven at 200 degrees C (392 degrees F) for 45 minutes.
Remove them from the oven. Take hold of the stalks and remove the skin with your fingers.
Mash the skinless aubergines.
3 Boil the rice and lentils until they have turned soft and the
liquid has evaporated, then mash thoroughly.
4 Mix the rice, lentils, aubergines, fried onion and two spoonfuls of yoghurt.
5 Boil the mixture. Stir slowly to avoid scorching the bottom of the saucepan.
6 Remove the saucepan from the hotplate and pour everything onto a platter.
7 Add the salt to the yoghurt and pour it over the mixture on the platter.
Sprinkle with chopped walnuts and garnish with peppermint.


TO ACCENTUATE THE FLAVOUR, QUITE A LOT OF SALT IS NECESSARY.

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