PERSIAN GARLIC DIP
Make and share this Persian Garlic Dip recipe from Food.com.
Provided by littlemafia
Categories Southwest Asia (middle East)
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Chop garlic in the food processor add salt lemon juice and cayenne and mix.
- Then emulsify the oil into garlic to desired consistency.
KASHKE BADEMJAN (PERSIAN EGGPLANT DIP)
Kashke bademjan is a simple Persian eggplant dip that is made with a handful of ingredients. This tasty vegetarian dip is full of amazing flavors and makes for a perfect appetizer!
Provided by Shadi HasanzadeNemati
Categories Appetizer Main Course
Time 55m
Number Of Ingredients 11
Steps:
- Peel the eggplants and cut them in halves lengthwise, then cut each into half width-wise.
- Heat 2 tablespoons olive oil in a pan, once hot, place the eggplants in the pan and sear on both sides until golden brown. The eggplants are not supposed to cook all the way through.
- Take the eggplants out of the pan and place them in a plate. In the same pan, pour two tablespoons olive oil and saute the onion until golden brown and soft.
- Add in the garlic and give it a nice stir.
- Add in the browned eggplants, turmeric, salt and black pepper. Mix and add the water. Cover and cook for ten to fifteen minutes until the eggplants are cooked through.
- Once the eggplants are cooked, turn the heat off and mash the eggplants using a potato masher or an immersion blender.
- Add kashk, one tablespoon dried mint and bloomed saffron to the eggplant mixture and stir well. Turn the heat on to medium and cook for another five to eight minutes.
- Serve warm with pita, lavash or naan bread.
Nutrition Facts : Calories 263 kcal, Carbohydrate 22 g, Protein 5 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 15 mg, Sodium 332 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving
MIDDLE EASTERN GARLIC SAUCE
Heavenly spread for meat, fish, sandwiches, and burgers. They serve this at my favorite Middle Eastern restaurant. Finally got the recipe! This is heaven as a dip with pita bread, but everyone in your party has to have some. Serious garlic!
Provided by Jewels
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 10
Number Of Ingredients 5
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer to a bowl; mash until smooth. Set aside to cool.
- Put garlic, salt, and lemon juice in a blender or food processor; pour in enough oil to lightly coat garlic cloves. Blend mixture on high; slowly stream remaining oil through the top opening of the blender or food processor until mixture is smooth. Add mashed potatoes, about 2 to 3 tablespoons at a time, to the garlic mixture while blender is still running. Continue adding potatoes until all are incorporated. Transfer sauce to a bowl and refrigerate until chilled, 1 hour to overnight.
Nutrition Facts : Calories 148.7 calories, Carbohydrate 11.5 g, Fat 11.3 g, Fiber 1.3 g, Protein 1.4 g, SaturatedFat 0.8 g, Sodium 352.9 mg, Sugar 0.6 g
KASHKE BADEMJAN (PERSIAN EGGPLANT DIP)
Kashke Bademjan is a popular Persian Eggplant Dip that is easy to make. It's a perfect warm appetizer, served with Persian or Pita bread
Provided by Ayeh
Categories Appetizer
Number Of Ingredients 13
Steps:
- Preheat oven to 180°C/350°F
- Slice eggplants in half lengthways and cut diagonal slits into the flesh, making sure not to cut all the way through. Optional, salt the insides of the eggplant and let them stand for 15-20 minutes to allow them to sweat. Then dry them well with a paper towel
- Drizzle with olive oil and face downwards on a baking tray with baking paperCook for 45 minutes or until they have fully cooked. Remove from oven and scoop out all of the flesh with a spoon and set aside
- In a pan, sauté the onion in olive oil and once translucent add the garlic. Add turmeric, dried mint with a tablespoon of olive oil and sauté over medium heat for a few minutes
- Add the eggplant flesh, vegetable stock and chopped walnuts and mix through together. Simmer over low heat with the lid on for 15 minutes
- Add the kashk mixture (refer to notes) or use sour cream or Greek yoghurt. Stir through, it should be nice and creamy
- Allow to slightly cool and serve in a bowl. Garnish with some extra kashk and additional garnish (optional). Serve with fresh Persian or pita bread and enjoy!
Nutrition Facts : Calories 160 kcal, Carbohydrate 17 g, Protein 4 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 127 mg, Fiber 8 g, Sugar 9 g, UnsaturatedFat 8 g, ServingSize 1 serving
MAST-O KHIAR (PERSIAN CUCUMBER AND HERB YOGURT)
Yogurt, both plain and with cucumbers, is everywhere on Iranian tables - the thicker and sourer, the better. Mast-o khiar is an everyday side similar to Indian raita or Greek tzatziki, but raisins, walnuts and rose petals elevate this version of the dish, adding a host of different flavors and textures. Dice, rather than grate, the cucumbers to keep them from getting watery, and don't skip the dried mint and dried dill, which add dimension to the fresh herbs.
Provided by Samin Nosrat
Categories easy, quick, condiments, salads and dressings, side dish
Time 20m
Yield About 4 cups
Number Of Ingredients 10
Steps:
- In a small bowl, submerge the raisins in boiling water to plump for 10 minutes, then drain well.
- Remove alternating stripes of peel on cucumbers and trim ends. Dice cucumbers into 1/4-inch pieces and place in a large bowl with raisins, yogurt, fresh herbs, garlic, 3/4 teaspoon salt, 1/2 teaspoon pepper and, if using, half the rose petals. Using your fingers to break up any large pieces, gently grind the dried mint and dried dill into the bowl. Stir to combine and adjust seasoning with salt as needed.
- Just before serving, stir in the walnuts and transfer to serving bowl. Garnish with remaining rose petals, if using. Cover and refrigerate leftovers for up to 3 days.
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