Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, ash-e bademjan | persian eggplant soup. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. Love Food Network shows, chefs and recipes? Find the best recipe ideas, videos, healthy eating advice, party ideas and cooking techniques from top chefs, shows and experts.
Ash-E Bademjan
To get started with this recipe, we have to first prepare a few components. You can have ash-e bademjan | persian eggplant soup using 22 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Ash-E Bademjan | Persian Eggplant Soup:
- Make ready Yogurt Whey / Kashk:
- Prepare 1 Cup Whole Milk Yogurt,
- Get 1 TSP Sea Salt,
- Make ready 1 TBSP Fresh Lemon Juice,
- Prepare Soup:
- Make ready 4 Eggplant Peeled,
- Take 2 TBSP Olive Oil,
- Get 1 Yellow Onion Finely Minced,
- Prepare 4 Cloves Garlic Finely Minced,
- Make ready 1 TSP Turmeric Powder,
- Prepare 5 Cups Vegetable Stock,
- Prepare 3/4 Cup Green Lentils,
- Get Chickpeas Drained, 1 Can / 440g
- Make ready Pinch Sea Salt,
- Take Pinch Black Pepper,
- Prepare To Serve:
- Make ready 3 TBSP Olive Oil,
- Prepare 1 Yellow Onion Finely Sliced,
- Get 2 TBSP Fresh Mint Coarsely Chopped,
- Get 1/2 TSP Turmeric Powder,
- Get Whole Milk Yogurt, For Serving
- Prepare Barbari, For Serving
Heirloom seeds from Seed Savers Exchange. Buy rare, organic seeds and support our nonprofit mission to preserve garden diversity. Walgreens is your home for Pharmacy, Photo and Health & Wellness products. The official home of all things Tasty, the world's largest food network.
Steps to make Ash-E Bademjan | Persian Eggplant Soup:
- Pls visit: https://www.fatdough.sg/single-post/2018/12/10/Barbari for the barbari recipe.
- Prepare the kashk. - - In a sauce pot over medium heat, add yogurt, salt and lemon juice. - - Stir until well combine. - - Bring it up to a boil. - - You can see that the whey starts to separate from the milk solids.
- Remove from heat. - - Transfer into a strainer lined with cheesecloth over a bowl. - - Set aside until all the whey has been drained for about 20 to 30 mins. - - Discard the whey. - - Transfer the kashk into a bowl and set aside until ready to use.
- Prepare the soup. - - Coarsely slice the eggplants into slices. - - Lightly coat the eggplant slices with salt. - - Line them on a wire cooling rack to drain out any liquid. - - Set aside for 30 mins.
- After 30 mins, you can see some liquid has been drew out from the eggplants. - - Pat the eggplant slices dry with kitchen paper. - - Coarsely dice the eggplant and set aside. - - In a sauce pot over medium heat, add oil.
- Once oil start to heat up, add in onion. - - Season with salt and pepper. - - Saute until caramelized. It should take about 15 to 20 mins. - - Add in garlic and turmeric.
- Saute until aromatic and well combined. - - Deglaze sauce pot with 1 cup of vegetable stock. - - Add in lentils, chickpeas and eggplants. - - If you're using dried chickpeas, soak them overnight in water.
- Saute until well combined. - - Add in the remaining vegetable stock. - - Stir to combine well. - - Bring it up to a simmer.
- Bring the heat down to low. - - Cover and cook for about 20 to 30 mins or until the eggplants are soft, lentils and chickpeas are puffy + tender. - - Stir occasionally to prevent burning.
- Add in kashk. - - Stir to combine well. - - Continue cooking for another 10 mins. - - Stir occasionally to prevent burning.
- Taste and adjust for final seasoning with salt and pepper. - - Remove from heat.
- To serve. - - In a skillet over medium heat, add oil. - - Once oil is heated up, add in onion. - - Saute until caramelized.
- It should take 15 to 20 mins. - - Remove from heat and set aside. - - In the same skillet, add mint and turmeric. - - Saute until well combine and aromatic.
- Remove from heat and set aside. - - Ladle the soup into serving bowl. - - Garnish with caramelized onion and sauted mint. - - Drizzle yogurt over the top. - - Serve with barbari.
Search, watch, and cook every single Tasty recipe and video ever - all in one place! F&W Cooks Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. Gelson's Market is known as a premier supermarket nationwide. Smoky Eggplant Spread with Grilled Anchovies Barbeque, Dairy Free, Fish, Gluten Free, Vegetables. Easy Salmon in Ouzo-Greek Yogurt Cream Sauce Fish, Main Courses, Yogurt.
So that’s going to wrap it up for this special food ash-e bademjan | persian eggplant soup recipe. Thank you very much for your time. I’m confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
