Persian (Iranian) Kashke Bademjan Recipe Makes: 6-8 servings Ingredients: 4 Japanese or Chinese eggplant (about 2 pounds) 1 Large onion (3/4 used for the dip and ¼ sauteed to make the relish) 5 Garlic cloves, minced (optional: use roasted garlic) 2 tsp Turmeric 4 tbsp Dried mint leaves 6 tbsp Whey paste (such as Sadaf brand, can be pourchased from Persian & Middle Eastern markets) 1/3 cup Walnuts (or pecans), chopped fine 1/4 tsp Cayenne pepper 1/2 cup Milk (used to make whey crema) Salt and pepper Saffron solution (Basic recipe: 1/4 tsp ground saffron soaked in 4 tbsp hot water for 5 minutes. You will only need ½ tsp of saffron solution for this recipe; use the rest for other dishes.) Vegetable oil Olive oil Directions: Prep ingredients: • Peel eggplants and cut in half into planks. • Cut planks in half (across). • Salt eggplant planks thoroughly on both sides. • Place salted planks in a large pan or dish with sides and let rest for 30 minutes. o The salt will draw moisture from the planks during this rest. • Remove eggplant from the pan and pat-dry with towel or paper towel. • Discard the water left in the pan or dish. • Shred 3/4 of the large onion (you can use a box grater) into a bowl. • In a small bowl, rehydrate the dried mint leaves in water for at least 10 minutes. • After the soaking period, squeeze all the moisture out of the mint. • In a small bowl, mix 6 tbsp of whey paste with 1/2 cup milk. We will use half of this creamy mixture in the dip and half for garnish on the top. o NOTE: If you cannot find Persian whey, you can mix ½ cup sour cream, 1 tbsp Asian miso, and ¼ cup whole milk. When ready to start cooking Kashke Bademjan, • Preheat oven to 425 degrees F. • Grease a baking sheet and lay the dried eggplant planks with olive oil on all sides. • Roast in oven for 20 minutes on each side until light golden brown. o NOTE 1: You may roast the eggplant planks on a charcoal grill or in a brick oven for added smoky flavor. o NOTE 2: A popular alternative to roasting eggplants is to fry them in lots of vegetable oil. We prefer the roasting method for ease, as well as cost and health concerns. • Allow roasted planks to cool for 10-15 minutes. • Going across the grain, finely chop the eggplant planks. • Add minced or roasted garlic to the chopped planks. • Mix well into a paste. o You can use a chef’s knife to mash the eggplant and garlic together until incorporated. • Put eggplant and garlic in a medium bowl and set aside. • Preheat 4 tbsp vegetable oil in a large nonstick skillet on medium high. • Sautee the shredded onion (including the onion juice) until slightly golden brown (about 7 minutes) stirring occasionally. • Add tomato paste, turmeric, black pepper, cayenne pepper, and cook 2 more minutes, while stirring constantly to distribute everything evenly. • Lower temperature to medium. • Add 1/2 of the mint, ground walnuts and mashed eggplant/garlic mixture to the skillet. • Stir thoroughly and cook for 5 minutes, stirring once a minute. • Add the whey and milk mixture to the skillet and mix thoroughly for 1 minute. • Continue to cook on medium heat stirring occasionally for 10 minutes or until the desired texture and consistency is achieved. The goal is a elastic and smooth paste! • Taste the dip and adjust seasoning. Prepare the onion and mint relish: • Fine dice the rest of the onion (1/4 of a large onion). • Sautee the onions, and the second half of the rehydrated mint and 1 tsp of saffron solution on medium high temp in a small skillet with vegetable oil until a dark golden brown color is reached on onion pieces (about 8 minutes). The mint will get darker. Stir occasionally, especially to ensure that clumps of rehydrated mint are broken up and distributed evenly. • Decorate the top of your dip with the onion and mint relish and the rest of the whey crema as desired. You can decorate with walnut (or pecan) halves. • Serve the Kashke Bademjoon with Persian flatbread, Lavash, Naan or pita bread sections.
Hi! Thanks for the wonderful and detailed video and recipe! I was wondering if in Iran Kashke Bademjan was traditionally made by roasting the eggplants over a wood or charcoal fire so that the dish has a smoky flavor, similar to Baba Ghanoush? Or would the smokiness compete too strongly with the mint and other flavors? Thanks!
@@sonametz All of the garlc is used in the dip with eggplants. Read the recipe above in the first comment. I may have not put all the garlic in with eggplants in this video but you are supposed to add all of it (unless you want to lower the garlicky punch on a given occasion!) Enjoy!
Just bought your embroidered Apron.. I have been following you since I m an enthusiastic lover of Persian food.. dating back to the 1970’s when I used to go to Iran several times a year to visit my friends related to the Sha .. I have wonderful memories from that super educated Iranian people the delicious food and the friendliness shown to me.. I even visited Bandare Emam Xomeyni; formerly, Bandar Šâhpur)where I ate the most delicious fresh caviar !! Nothing but praise for your country !! Thanks for your lessons .. I have so much fun cooking the recipes here in Brazil.. I will make sure I take a picture with the apron and post it !! Continue being the best Iranian chef I know !! Best regards
I love this and I will make it today I learned from you today very well explained good video easy way you taught me thank you sooooo much with ❤stay blessed
OMG I love this and I too love the best way of explaining wonderful video and I love to see this video more and more thank you sooooo much Good luck and God bless you ❤❤❤
@@CafeBagheri I think I am gonna have to try a bit of the Kashke one day just to understand the flavor! Thanks for the recipe, I will try it later this week!
Perfect, as Always. When I used to work at Subway back in the day, We of course had to cut a lot onions. We found out that the best way not cry was wearing diving goggles no joke 😂
I love all ur cooking methods & way of explaining every details & am thankful to you 💕 As for onions my mother used to place it in fridge for an hour or so before chipping them to avoid burning/watery eyes.
My Persian sister-in-law taught me this! Shred the onion on the stove with the fan on high, and you will not cry!! try it. I hope it works. It does for me.
I love your channel, you’r a good teacher, very thorough with out being complicated. Logical and easy to follow. I’m in the habit of watching multiple videos if I want to learn a recipe…some add saffron ‘tea’ to this…what’s your thoughts? We’ve also been smoking our aubergine 🔥🍆 like for making moutabal…but I’m going to follow your recipe exactly now!
Charred/smoked aubergine makes everything better; so yes. You can add saffron to a lot of things to make them better but a lot of times I hold back because it's expensive and one more thing to go buy.
I like your very positive and enjoying way to explain this quite complicated recipe ! I'm sure it's delicious, and I'll try it, because you're so convincing… I can't remember seeing this dish on Iranian menus when I visited this country a few years ago, but I guess this the same case for a number of traditional and family recipes, you never eat them in restaurants, or by chance - alas
Thank you for your fantastic recipes and Thanks also to your son, Alex for great videos. You have an awesome channel which I am subscribed to. Great job.👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻🙏🙏🙏🙏🙏🙏🙏🙏🙏😋😋😋😋😋😋😋
I once have read that when you cut or shred onion you need to breath from your mouth to prevent crying 😊 I tried it and it worked to some extent 😊 I'm writing from Turkey by the way. I always have students from Iran at the university where I teach. We always talk about food whenever we can. I love the sophistication of Iranian cuisine and try the recipes whenever I can. Thank you so much!😊
I have never used kashk as a condiment on anything other than Ash Reshteh (noodle soup) and kashke bademjan. It would be good also as a topping on many Mediterranean dips and sides. Try and report back, please! I’m intrigued now.
❤ it.Hard working, genuine and caring Chef. Love ur details of every recipe and your cooking lessons are so valuable to me. My Husband lived in Iran and he loves Iranian food. We like to eat Iranian food. Fo you know best Iranian restaurant in Toronto. Pl reply if u can.Thanks
Thanks for sharing this delicious recipe I love how u made the healthy version of this yummy but super rich in fat traditional dish I would roast the eggplants next time rather than frying 😌
Hey , if u don’t want to cry try to cut the onions in the half and put in a ball with cold water for few min , 5 min or more for me it works thanks fir the yummy recipe
I have a question, is there a reason why you don't put the eggplant on a baking rack or a similar tool to allow the liquid to drain instead of piling them into a plastic container? I LOVE Kashke Bademjan, it is SO delicious! Thank you for the terrific video!
Laying them on a rack works, too. The purpose of the wait after applying salt is to let salt do what it does (draw moisture from whatever it comes in contact with). This is not about allowing airflow (which is what using a rack will do). Anywhere you put the eggplants after applying the salt, it will work, including a rack, if that is what you want to do.
I've never seen aubergines like that! Are they a particular variety? I buy the round bulbous type. It's an effort to buy Kashk as the only shop is quite far - worth the trip though. x
For this application the whey (kashk in Farsi/Persian) is bought from the store. It can be found in Persian or Middle Eastern markets. But if you want to make your own, it’s a biproduct of the cheese making process.
You can let your onions chill in the fridge, pop them in the freezer for 15 minutes, or just dunk them in an ice water bath for a little while. Getting an onion nice and cold helps prevent eye irritation by reducing the amount of chemicals released through cutting.
Cutting Onions Some people doesn`t bother at all and some suffer from it. The best way I have found is to wear a diving mask or diving glasses, which I use.
The best way to avoid onion fumes is simply to not stand over the onion, hold it inn front of you. No fumes in your face. You could even use a fan if you like to stand right over what your doing for some reason.
Salud Monsieur Bagheri: just place the onions in the refrigerator and you will never shed a tear again. Maybe you will once you receive my tip. I can’t predict the future. Anyway, some people place the onions in the freezer for 10 minutes after peeling the skin. the science behind it is simple, the cold temperature helps the onions’ natural oil syn-propanethial-S-oxide become less volatile.
Whenever I chop onions it makes me cry. Light a candle and put it next to the chopping board. while you are chopping the onions, believe it helps. Now I do not chop onions without lighting a candle.
The only way to not to cry with onions is to prevent the onion juice to reach the eyes. Use good swimming glasses. That is what I do. It shows idiotic but it works.
Is your Kashk bademjan , not mine ! We don’t use milk to water down Kashk , we don’t use walnuts , we don’t use tomato paste. And Chinese or Japanese eggplant is not available to us in this part of USA. The fat one is doable .just poke them with fork ,roust them in the oven ,till soft , pull the skin , and put it in the colander all the bitter water will drain . Do Not use salt . Kashk is very salty .adjust salt when you add it to your eggplant!
@@lilithsmith1290 ... There are as many versions of every recipe as there are kitchens. If a recipe stays true to the core concept and has the key ingredients and if it tastes good, then more power to you! Enjoy!
this recipe was too altered and not traditional at all..i kept watching trying to be open minded and telling myself this is a different way of making it..but the part you made the onion mint garnish i cringed so hard😅..this is foreigners taste i guess..too healthy the onions aren't even fried😂
There are as many versions of each recipe as there are kitchens in Iran (or any country)! You know your mom’s, your aunt’s and may be your neighbor’s! Make and enjoy this one. No need to cringe; it’s great food!
FRYING in OLIVE OIL ‼ it's healthy, Italians and Mediterraneans deep bread in olive oil because it is healthy,needed for health‼( mothers of thousands of years ago realized that the only way to give their children the necessary oil intake was to fry the foods- what child would want to take 2 tablespoons of oil a day?) ‼Not recommended to fry in Canola/Rapeseed,or other seeds,peanut or other junk oils--- can't afford organic, cold pressed olive oil? Bake‼
okay, i watched a few of your videos. I am a great cook myself, from Persian, to French and anything beyond. Also a creative cook. I make my own wonder by mixing different colors, textures, tastes etc. What i am missing in your videos is not you never describe the aroma, taste of the food that your are cooking. your cooking has no soul, while Persian food is the most delicious and sophisticated foods every existed. This is just my honest and direct critic and not meant to disrespect you. you need to transfer the joy of cooking, smell, taste to the viewers but you dont. You dont even taste it it yourself. you are in the kitchen and not in a bio lab. see you next time.
Great feedback. You must not watch the videos to the end. That is when I taste the food. I will speak to you in a future video and give you a shoutout; thanks for watching!
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Persian (Iranian) Kashke Bademjan Recipe
Makes: 6-8 servings
Ingredients:
4 Japanese or Chinese eggplant (about 2 pounds)
1 Large onion (3/4 used for the dip and ¼ sauteed to make the relish)
5 Garlic cloves, minced (optional: use roasted garlic)
2 tsp Turmeric
4 tbsp Dried mint leaves
6 tbsp Whey paste (such as Sadaf brand, can be pourchased from Persian & Middle Eastern markets)
1/3 cup Walnuts (or pecans), chopped fine
1/4 tsp Cayenne pepper
1/2 cup Milk (used to make whey crema)
Salt and pepper
Saffron solution (Basic recipe: 1/4 tsp ground saffron soaked in 4 tbsp hot water for 5 minutes. You will only need ½ tsp of saffron solution for this recipe; use the rest for other dishes.)
Vegetable oil
Olive oil
Directions:
Prep ingredients:
• Peel eggplants and cut in half into planks.
• Cut planks in half (across).
• Salt eggplant planks thoroughly on both sides.
• Place salted planks in a large pan or dish with sides and let rest for 30 minutes.
o The salt will draw moisture from the planks during this rest.
• Remove eggplant from the pan and pat-dry with towel or paper towel.
• Discard the water left in the pan or dish.
• Shred 3/4 of the large onion (you can use a box grater) into a bowl.
• In a small bowl, rehydrate the dried mint leaves in water for at least 10 minutes.
• After the soaking period, squeeze all the moisture out of the mint.
• In a small bowl, mix 6 tbsp of whey paste with 1/2 cup milk. We will use half of this creamy mixture in the dip and half for garnish on the top.
o NOTE: If you cannot find Persian whey, you can mix ½ cup sour cream, 1 tbsp Asian miso, and ¼ cup whole milk.
When ready to start cooking Kashke Bademjan,
• Preheat oven to 425 degrees F.
• Grease a baking sheet and lay the dried eggplant planks with olive oil on all sides.
• Roast in oven for 20 minutes on each side until light golden brown.
o NOTE 1: You may roast the eggplant planks on a charcoal grill or in a brick oven for added smoky flavor.
o NOTE 2: A popular alternative to roasting eggplants is to fry them in lots of vegetable oil. We prefer the roasting method for ease, as well as cost and health concerns.
• Allow roasted planks to cool for 10-15 minutes.
• Going across the grain, finely chop the eggplant planks.
• Add minced or roasted garlic to the chopped planks.
• Mix well into a paste.
o You can use a chef’s knife to mash the eggplant and garlic together until incorporated.
• Put eggplant and garlic in a medium bowl and set aside.
• Preheat 4 tbsp vegetable oil in a large nonstick skillet on medium high.
• Sautee the shredded onion (including the onion juice) until slightly golden brown (about 7 minutes) stirring occasionally.
• Add tomato paste, turmeric, black pepper, cayenne pepper, and cook 2 more minutes, while stirring constantly to distribute everything evenly.
• Lower temperature to medium.
• Add 1/2 of the mint, ground walnuts and mashed eggplant/garlic mixture to the skillet.
• Stir thoroughly and cook for 5 minutes, stirring once a minute.
• Add the whey and milk mixture to the skillet and mix thoroughly for 1 minute.
• Continue to cook on medium heat stirring occasionally for 10 minutes or until the desired texture and consistency is achieved. The goal is a elastic and smooth paste!
• Taste the dip and adjust seasoning.
Prepare the onion and mint relish:
• Fine dice the rest of the onion (1/4 of a large onion).
• Sautee the onions, and the second half of the rehydrated mint and 1 tsp of saffron solution on medium high temp in a small skillet with vegetable oil until a dark golden brown color is reached on onion pieces (about 8 minutes). The mint will get darker. Stir occasionally, especially to ensure that clumps of rehydrated mint are broken up and distributed evenly.
• Decorate the top of your dip with the onion and mint relish and the rest of the whey crema as desired. You can decorate with walnut (or pecan) halves.
• Serve the Kashke Bademjoon with Persian flatbread, Lavash, Naan or pita bread sections.
Hi! Thanks for the wonderful and detailed video and recipe! I was wondering if in Iran Kashke Bademjan was traditionally made by roasting the eggplants over a wood or charcoal fire so that the dish has a smoky flavor, similar to Baba Ghanoush? Or would the smokiness compete too strongly with the mint and other flavors? Thanks!
Thanks for giving ingredients list and amount.
You forgot something: remember the garlic you roasted and used some of it in the dip? Where does the rest of it go?!
@@sonametz All of the garlc is used in the dip with eggplants. Read the recipe above in the first comment. I may have not put all the garlic in with eggplants in this video but you are supposed to add all of it (unless you want to lower the garlicky punch on a given occasion!)
Enjoy!
@@CafeBagheri sorry about that, I didn’t read the recipe thinking the video shows the whole recipe. I’m more of a visual learner, kind of hands on.☺️
Just bought your embroidered Apron.. I have been following you since I m an enthusiastic lover of Persian food.. dating back to the 1970’s when I used to go to Iran several times a year to visit my friends related to the Sha .. I have wonderful memories from that super educated Iranian people the delicious food and the friendliness shown to me.. I even visited Bandare Emam Xomeyni; formerly, Bandar Šâhpur)where I ate the most delicious fresh caviar !! Nothing but praise for your country !! Thanks for your lessons .. I have so much fun cooking the recipes here in Brazil.. I will make sure I take a picture with the apron and post it !! Continue being the best Iranian chef I know !! Best regards
Thank you!! The apron was put in the mail today and we look forward to seeing your pic! DM me the picture on my Instagram @cafebagheri
@@CafeBagheri absolutely!! As soon as I receive it!! Thanks once again and best regards from Brazil..
@@javierbenedigarcia7870 How is it going?
I love this and I will make it today I learned from you today very well explained good video easy way you taught me thank you sooooo much with ❤stay blessed
I made this over the weekend and absolutely loved it! Thank you for sharing!
Excellent recipe thanks ❤
Love it! Sadaf kashk is critical! Great video cant wait to enact the recipe on my own!
I'd love to hear how it goes once you give it a try!
OMG I love this and I too love the best way of explaining wonderful video and I love to see this video more and more thank you sooooo much Good luck and God bless you ❤❤❤
yum!!! i miss this so much!
Wow..you did a lot of good hard work with the dish..it is delicious 😋
One of my favorite appetizers in Persian restaurant it looks delicious 👍👍👏
Looks soooo amazing!
Great recipe and video, thank you for sharing! I agree with others, cold onions reduces the vapors that cause tears .
Oh! My favourite dip in the world !
if you keep in onion in the refrigerator and it's cold when you grade /chop it you won't cry . Great recipe! thanks
Iranian food is so yummy❤❤❤
Merci for sharing
I am drooling! YUM
Would change de kashke for a mix of Tahini and a bit o miso a crime? I want to make it vegan.
You can do whatever your heart desires. Be brave and adventurous! Enjoy!
@@CafeBagheri I think I am gonna have to try a bit of the Kashke one day just to understand the flavor! Thanks for the recipe, I will try it later this week!
U are the greatest cheff, Sweet onion doesn't make u cry also Paula Been was selling goggles to wear when working with onions.
Supposedly either goggles or a flame/candle to burn the onion gas!
Thanks 😊 🙏 for this recipe mr bagheri 🇮🇷 ✌️ ❤️ 😍
I plan to make kashk o bademjan.
Perfect, as Always.
When I used to work at Subway back in the day, We of course had to cut a lot onions. We found out that the best way not cry was wearing diving goggles no joke 😂
Haha… must give it a try!
I love all ur cooking methods & way of explaining every details & am thankful to you 💕 As for onions my mother used to place it in fridge for an hour or so before chipping them to avoid burning/watery eyes.
My Persian sister-in-law taught me this! Shred the onion on the stove with the fan on high, and you will not cry!! try it. I hope it works. It does for me.
Can u plz mention the heat in Celsius and weight in grams or kg as well in ur future videos...
Google! 😁🙏🏼
😆 I didn't know that it's good u mentioned 😆
I love your channel, you’r a good teacher, very thorough with out being complicated. Logical and easy to follow. I’m in the habit of watching multiple videos if I want to learn a recipe…some add saffron ‘tea’ to this…what’s your thoughts? We’ve also been smoking our aubergine 🔥🍆 like for making moutabal…but I’m going to follow your recipe exactly now!
Charred/smoked aubergine makes everything better; so yes. You can add saffron to a lot of things to make them better but a lot of times I hold back because it's expensive and one more thing to go buy.
Rather interesting the way you improvised! Tomato is really or Mirza Ghasemi. Anyway, you come across as capable.
@@hamidramini5139 Thank you for watching!
I like your very positive and enjoying way to explain this quite complicated recipe ! I'm sure it's delicious, and I'll try it, because you're so convincing… I can't remember seeing this dish on Iranian menus when I visited this country a few years ago, but I guess this the same case for a number of traditional and family recipes, you never eat them in restaurants, or by chance - alas
Thank you for your fantastic recipes and Thanks also to your son, Alex for great videos. You have an awesome channel which I am subscribed to. Great job.👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻🙏🙏🙏🙏🙏🙏🙏🙏🙏😋😋😋😋😋😋😋
Siga postando os videos! Te desejo toda sorte com o teu canal! Siga postando os videos!
Um abraço e até mais!
Thank you!
I once have read that when you cut or shred onion you need to breath from your mouth to prevent crying 😊 I tried it and it worked to some extent 😊 I'm writing from Turkey by the way. I always have students from Iran at the university where I teach. We always talk about food whenever we can. I love the sophistication of Iranian cuisine and try the recipes whenever I can. Thank you so much!😊
Please share the Adana kabob recipe. LOVE it.
Teşekkür ederim
Thank you! What would use for a vegan Whey alternative that would have +- the same taste?
Combine a cup of vegan yogurt with a tablespoon of Japanese miso! Taste and add salt if you need more umami flavor!
@@CafeBagheri oh great tip thank you!!
Can you use that kashk as a condiment on most Persian food?
Like sour cream.
I have never used kashk as a condiment on anything other than Ash Reshteh (noodle soup) and kashke bademjan. It would be good also as a topping on many Mediterranean dips and sides. Try and report back, please! I’m intrigued now.
❤ it.Hard working, genuine and caring Chef. Love ur details of every recipe and your cooking lessons are so valuable to me. My Husband lived in Iran and he loves Iranian food. We like to eat Iranian food. Fo you know best Iranian restaurant in Toronto. Pl reply if u can.Thanks
For not crying you can light a candle very close to where you are cutting onions. That’s always worked for me.
Oh… I will try that!
Thanks for sharing this delicious recipe
I love how u made the healthy version of this yummy but super rich in fat traditional dish
I would roast the eggplants next time rather than frying 😌
Roasting instead of frying is a brilliant idea!
Hey , if u don’t want to cry try to cut the onions in the half and put in a ball with cold water for few min , 5 min or more for me it works thanks fir the yummy recipe
Yes that mint water is good for something like the sink!😂 love your channel ❤ keep up the good and amazing work! Long live Iranian food!
@@JackLee-ny8gl ... Mint water is a miracle cure for upset and sour stomach; guaranteed!
Sir, I used to fry in shallow oil. Then I started baking.
Now I broil.
Broiling is just like baking. But much faster.
We always cut the bottom inch (root end) off of the onion before chopping or slicing it. This keeps the onion from making your eyes water as much.
Fantastic idea, will have to try this!
This looks gorgeous. Thank you for sharing your knowledge. Do you toast the nuts beforehand or add them raw to the onions?
toasted is better.
I have a question, is there a reason why you don't put the eggplant on a baking rack or a similar tool to allow the liquid to drain instead of piling them into a plastic container? I LOVE Kashke Bademjan, it is SO delicious! Thank you for the terrific video!
Laying them on a rack works, too. The purpose of the wait after applying salt is to let salt do what it does (draw moisture from whatever it comes in contact with). This is not about allowing airflow (which is what using a rack will do). Anywhere you put the eggplants after applying the salt, it will work, including a rack, if that is what you want to do.
You explain very well without unnecessary details.
The videography is clear.
The steps are clear.
I've never seen aubergines like that! Are they a particular variety? I buy the round bulbous type. It's an effort to buy Kashk as the only shop is quite far - worth the trip though. x
These long eggplants (aubergines) are sold in north American food stores as Japanese Eggplants or Chinese Eggplants!
Here in France we find them in chinese food stores, like Tang Frères, or indian food stores (less common)
Thanks x
Hi!! what if we can't have Kashk? I'm lactose intolerant. Am I able to make this dish without it?
Try silk tofu and salt!
I usually grate onions on the top of my cold stove with the hood fan running. This way i never cry.
Yum 🥘🍄🥦
What kind of bread do you eat with this?
Your favourite flat bread: Indian Naan, Persian lavash or taftoon, Pita bread or flour tortillas.
That looks absolutely divine. If you're allergic to whey, what would you suggest?
Yogurt or clotted cream? or just skip it!
Would vegan yogurt work?
@@jodrew1845 yes!
Hi this looks delicious and I am going to try it out soon. Just a question, was that black or white pepper that you used? Thank you!
Black or white pepper both work here.
How do you make to whey paste??
For this application the whey (kashk in Farsi/Persian) is bought from the store. It can be found in Persian or Middle Eastern markets. But if you want to make your own, it’s a biproduct of the cheese making process.
What if we can not find a KASHK Can we use yogurt instead? Please advise and thank you so much.
The information you are looking for is in the recipe posted here (in the first pinned comment under this video).
"NOTE: If you cannot find Persian whey, you can mix ½ cup sour cream, 1 tbsp Asian miso, and ¼ cup whole milk."
@@CafeBagheri Thank you got it.
Hi There! Once I didn't have kashk, i just boiled yogurt until it was really thick, i added salt and voila!! I had kashk haha
You didn't show us how do you eat it? With a fork? With bread?
It's a dip. Scoop it with bread, crackers, chips! Use a fork, or your fingers! 🎉😊
Buy a pair of swimming gaggles for cutting onions & wear them before you start cutting. This works wonderfully for burning onion eyes.
to privet crying from onion i use food chopper. I know that not same NO when you do for portions is wort it.
I put tooth pick in my mouth sideways so i can press on and off and do my onion cuttings
It works v well 👍
I dąb water on my cheeks before I start chopping away, it prevents me from crying when I chop onions.
You can let your onions chill in the fridge, pop them in the freezer for 15 minutes, or just dunk them in an ice water bath for a little while. Getting an onion nice and cold helps prevent eye irritation by reducing the amount of chemicals released through cutting.
Great tip! I will need to try that.
Which variety of mint is used? Sweet mint, spearmint or peppermint? Thanks...can't wait to make this wonderful dish... :0)
I used sweet mint. But I believe any kind would work!
Put onion for 5 minutes in freezer before you start shredding
Lit the candles before cutting onions.
لطفا موقع پخت غذا از ماسک شیشه آیی استفاده کنید تا آب دهان داخل غذا پاشیده نشود. ممنون
Cutting Onions
Some people doesn`t bother at all and some suffer from it. The best way I have found is to wear a diving mask or diving glasses, which I use.
The best way to avoid onion fumes is simply to not stand over the onion, hold it inn front of you. No fumes in your face. You could even use a fan if you like to stand right over what your doing for some reason.
for not crying with oignon, put some water in your mouth when you are doing it, it works with me
Bagheri is my mother's maiden name
Solution for not crying when handling onion:
Turn on the gas stove and chop close to the fire. The flame deactivated the onion gas.
Great callout -- I will have to try this next time!
keep your onions in the fridge
Salud Monsieur Bagheri: just place the onions in the refrigerator and you will never shed a tear again. Maybe you will once you receive my tip. I can’t predict the future. Anyway, some people place the onions in the freezer for 10 minutes after peeling the skin. the science behind it is simple, the cold temperature helps the onions’ natural oil syn-propanethial-S-oxide become less volatile.
I wear ski goggles when chopping onions
😂👌🏼
Avoid tears from grating onions:
a) hold a stainless steel spoon between your teeth while grating.
b) freeze the onion halfway.
Whenever I chop onions it makes me cry. Light a candle and put it next to the chopping board. while you are chopping the onions, believe it helps. Now I do not chop onions without lighting a candle.
👍🏻👨🏼🍳🥬
The only way to not to cry with onions is to prevent the onion juice to reach the eyes. Use good swimming glasses. That is what I do. It shows idiotic but it works.
wear onion glasses if you dont want to cry !!!!
Breathe through your mouth, not your nose, and you will not cry.
رو مخی .چرا فارسی نمی گی عشقم؟
مخاطبم ایرانیا نیستند!
Contact lenses ‼ NO CRYING ❗😊
Is your Kashk bademjan , not mine ! We don’t use milk to water down Kashk , we don’t use walnuts , we don’t use tomato paste. And Chinese or Japanese eggplant is not available to us in this part of USA. The fat one is doable .just poke them with fork ,roust them in the oven ,till soft , pull the skin , and put it in the colander all the bitter water will drain . Do Not use salt . Kashk is very salty .adjust salt when you add it to your eggplant!
@@lilithsmith1290 ... There are as many versions of every recipe as there are kitchens. If a recipe stays true to the core concept and has the key ingredients and if it tastes good, then more power to you! Enjoy!
Sorry kashke is nothing like miso it tastes more like parmesan.
They are certainly not the same but in a pinch, it works as a substitute!
the best solution to not cry when chopping onions is to wear contact lenses instead of glasses
this recipe was too altered and not traditional at all..i kept watching trying to be open minded and telling myself this is a different way of making it..but the part you made the onion mint garnish i cringed so hard😅..this is foreigners taste i guess..too healthy the onions aren't even fried😂
There are as many versions of each recipe as there are kitchens in Iran (or any country)! You know your mom’s, your aunt’s and may be your neighbor’s! Make and enjoy this one. No need to cringe; it’s great food!
@@CafeBagheri w response
No good
FRYING in OLIVE OIL ‼ it's healthy, Italians and Mediterraneans deep bread in olive oil because it is healthy,needed for health‼( mothers of thousands of years ago realized that the only way to give their children the necessary oil intake was to fry the foods- what child would want to take 2 tablespoons of oil a day?)
‼Not recommended to fry in Canola/Rapeseed,or other seeds,peanut or other junk oils--- can't afford organic, cold pressed olive oil? Bake‼
This is Persian food and does not need the Mediterranean flavor of olive oil! Neutral/vegetable oil is recommended here.
Have a nice day!
Olive oil ruins the taste of this dip beyond saving, dude. Who needs the Mediterranean flavor in a Middle Eastern dish?
Great recipe 👌freeze 🧅 15 minutes or so best solution 👌👌works for all red yellow white 🧅
I wear onion goggles, and no crying
okay, i watched a few of your videos. I am a great cook myself, from Persian, to French and anything beyond. Also a creative cook. I make my own wonder by mixing different colors, textures, tastes etc. What i am missing in your videos is not you never describe the aroma, taste of the food that your are cooking. your cooking has no soul, while Persian food is the most delicious and sophisticated foods every existed. This is just my honest and direct critic and not meant to disrespect you. you need to transfer the joy of cooking, smell, taste to the viewers but you dont. You dont even taste it it yourself. you are in the kitchen and not in a bio lab. see you next time.
Great feedback. You must not watch the videos to the end. That is when I taste the food. I will speak to you in a future video and give you a shoutout; thanks for watching!
لطفا موقع پخت غذا از ماسک شیشه آیی استفاده کنید تا آب دهان داخل غذا پاشیده نشود. ممنون
لطفا موقع پخت غذا از ماسک شیشه آیی استفاده کنید تا آب دهان داخل غذا پاشیده نشود. ممنون