Dec 01
This is a simple and tasty Persian dish that can be eaten alone or with bread. I will say that some people chop the eggplants up a bit different, and some even mash the eggplants up a bit, but I like to cut the eggplants into circles. If you are using very tiny eggplants (ghalami) then you may prefer to cut the eggplants up into strips instead of round circles.
Kash e Bademjan
Ingredients (2-4 people):
1-2 large eggplants
approximately 1 cup Kashk (thick whey) –can be bought in Iranian grocery store, or international store
1 medium onion
1 - 1 1/2 tablespoons tomato Paste
2 tablespoon fulls Dried Mint
oil
salt/pepper
Directions:
Peel the eggplants and cut them up into circles (with a thickness of approximately .5 cm each). Rinse the cut pieces and add some salt to the eggplants. Heat oil on the stove (medium-high heat) in a frying pan and fry the eggplants until golden (both sides need to be fried). If you cant fry all the pieces in the frying pan at once (which may be the case) just set the fried eggplants aside on a plate until they are all done.
Mix the tomato paste with 1/2 cup hot water. Add pepper and salt (as desired) to the tomato paste and water. In the same frying pan, or in a different one, add all the eggplants and pour the liquid mixture over all the eggplants and cover the pan. Allow the eggplants to cook for 10-15 minutes on medium heat.
Peel the onion and finely chop the onion up into pieces. Fry the onion in oil until golden then set aside. Then fry the dried mint in oil as well. After you place the eggplants in a serving dish pour the Kaskh over the eggplants and sprinkle the onions and dried mint over them. Its ready to be served.
10 people like this post.
Tagged with: Eggplants • Kashk • Mint • Tomato Paste
Sep 13
This is a traditional Afghan recipe that anyone who likes raisins and carrots is sure to enjoy.
Quabili Pallow (Polo)
Ingredients:
3 cups rice
Lamb meat (or other meat)
1 medium onion - chopped
1 cup shredded carrots
1 cup raisins
salt / pepper
Brown food coloring (unless you are using brown rice)
oil
Directions:
Soak the rice and set aside (add some salt to the water).
Cut up the meat if needed. Saute the chopped onions in oil until they begin to slightly turn a golden color. Add the meat, salt/pepper, and some turmeric powder (optional). Add a cup of water and cover and allow it to cook. When the meat is ready make sure you keep the broth because it will be used later.
Wash the shredded carrot and saute in oil until it is tender. Wash the raisins and saute them in oil as well until tender. Set both aside.
Boil water to cook the rice, and once the rice is ready drain the water. Add some food coloring to the saved broth. Add oil to the bottom of your pot along with a bit of water and pour half the rice into the pot. Pour some of the broth over the rice and mix, then add the meat. Add the remaining rice and the rest of the broth over the rice, mix then place the carrots and raisins over the rice. Cover the pot and allow the rice steam (dam bekeshad).
Tagged with: Carrot • Lamb • Raisins • Rice
Sep 10
Bolani Afghan Recipe
This is a Afghan Dish that can be made in a few different ways. It is somewhat similar to a Persian recipe called Sambooseh (Sampooseh).
Ingredients:
1 package small or large egg roll sheets
4 potatoes
1 package green onions
Yogurt
salt/pepper (and other spices)
Directions:
Boil the potatoes in water until they are soft and ready. Then set them aside for a bit to cool down. Peel off the skin and mash the potatoes up.
Bolani and Yogurt
While the potatoes are boiling, cut up the green onion into small pieces o add to the potatoes once you have mashed them up. Mix the two together and add desired spices, especially salt and pepper. If you want them to be spicy you can add red chili pepper.
Fill each of the egg roll sheets with the mix and use water to get the sides to attach when you fold the sheet over. Now originally one should make the actual bolani bread, but sometimes we look for short cuts and this is one (using egg roll sheets).
Finally, you want to fry the bolani’s in a frying pan with oil until crispy. Serve with yogurt as the dipping sauce.
Tagged with: Green Onions • Potatoes • Yogurt
