Eggplant Dip Shiraz Style حلیم بادمجان شیرازی


5-6 medium Eggplant

450-500 gr Beef, Lamb or chicken

2-3 Onion

1-2 bulb of garlic

100-150 gr Walnut

2-3 tablespoon dried mint powder

5-6 full tablespoon kashk : kashk is a thick whitish liquid similar to whey (a dairy product) similar to sour cream, used in traditional Persian/Iranian cooking. It is available as a liquid or in a dried form, which needs to be soaked and softened before it can be used in cooking. Kashk was traditionally produced from the leftovers of cheese-making (more specifically, the milk used to make it).

turmeric, Saffron and some vegetable oil ( no need salt, The kashk is salty)

place meat and diced onion into a pan, add 2-3 cups of water, bring them to boil,

 Cook over low- medium heat for about 1 hour, adding more hot water during cooking if needed

Peel eggplants and cut into thick slices

Heat small amount of oil in a large frying pan over medium heat, place the eggplant pieces in the oil, and fry for 2 to 3 minutes until both sides are golden brown. Flip them over to do both sides

peel and finely chop the cloves of garlic

Stir-fry minced garlic in an oiled pan over low heat, until golden

Slice 2-3 onions in narrow rows, or Dice in cubes, stir-fry in some oil, until nicely golden, add some turmeric

*half of it will add into the dish and half for decoration*

In a food processor, blend the walnuts until crumbed

*half of the fired cloves of garlic will add into the dish and half for decoration*

when meat is done,

add all fried eggplants, 2 tablespoon fried Onion, one tablespoon fried garlic, 2 tablespoon crumbed walnuts, some saffron

Simmer on low-medium heat for 10 min

Blend the ingredients (a stick mixer works great)

add 3 tablespoon of kashk

add some Saffron, boil for another 10 min

place 2 tablespoon of Kashk into a saucepan, add a little water, bring to boil over low heat, for several min

Fry dried mint in oil for a few seconds

on the top put 2 tablespoon fried Onion, one tablespoon fried garlic, 2 tablespoon crumbed walnuts, fried dried mint, boiled kashk

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