Ash-E Bademjan | Persian Eggplant Soup
Ash-E Bademjan | Persian Eggplant Soup

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, ash-e bademjan | persian eggplant soup. One of my favorites. For mine, I will make it a bit unique. This will be really delicious.

How to make Eggplant Soup - Ash-e Bademjan? Making this eggplant soup is very easy and has simple steps. Cut the eggplants into chunks and How to serve eggplant soup.

Ash-E Bademjan

To begin with this recipe, we have to first prepare a few ingredients. You can have ash-e bademjan | persian eggplant soup using 22 ingredients and 14 steps. Here is how you cook that.

The ingredients needed to make Ash-E Bademjan | Persian Eggplant Soup:
  1. Take Yogurt Whey / Kashk:
  2. Take 1 Cup Whole Milk Yogurt,
  3. Prepare 1 TSP Sea Salt,
  4. Get 1 TBSP Fresh Lemon Juice,
  5. Take Soup:
  6. Make ready 4 Eggplant Peeled,
  7. Make ready 2 TBSP Olive Oil,
  8. Prepare 1 Yellow Onion Finely Minced,
  9. Make ready 4 Cloves Garlic Finely Minced,
  10. Take 1 TSP Turmeric Powder,
  11. Prepare 5 Cups Vegetable Stock,
  12. Get 3/4 Cup Green Lentils,
  13. Get Chickpeas Drained, 1 Can / 440g
  14. Take Pinch Sea Salt,
  15. Get Pinch Black Pepper,
  16. Prepare To Serve:
  17. Take 3 TBSP Olive Oil,
  18. Prepare 1 Yellow Onion Finely Sliced,
  19. Take 2 TBSP Fresh Mint Coarsely Chopped,
  20. Get 1/2 TSP Turmeric Powder,
  21. Make ready Whole Milk Yogurt, For Serving
  22. Prepare Barbari, For Serving

Ash reshteh's flavor is defined by two uniquely Persian ingredients: reshteh and kashk. The soup, served during the festivities leading up to Nowruz, the Persian New Year, wouldn't be the same without the soup noodles called reshteh, which are saltier and starchier than Italian noodles — though you. Ash Reshteh is a classic Persian noodle soup with beans and herbs that is intensely flavorful, amazingly delicious and a wholesome meal by itself. Persian noodle soup is similar to the Italian minestrone, but the base is made up of well cooked herbs and greens rather than tomatoes.

Instructions to make Ash-E Bademjan | Persian Eggplant Soup:
  1. Pls visit: https://www.fatdough.sg/single-post/2018/12/10/Barbari for the barbari recipe.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Saute until well combined. - - Add in the remaining vegetable stock. - - Stir to combine well. - - Bring it up to a simmer.
  9. 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.
  10. Add in kashk. - - Stir to combine well. - - Continue cooking for another 10 mins. - - Stir occasionally to prevent burning.
  11. Taste and adjust for final seasoning with salt and pepper. - - Remove from heat.
  12. To serve. - - In a skillet over medium heat, add oil. - - Once oil is heated up, add in onion. - - Saute until caramelized.
  13. 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.
  14. 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.

Kashk e bademjan (Persian: کشک بادمجان) is an Iranian dish, that literally translates in Persian as "kashk and eggplant". It can be considered either an appetizer or a main dish. There are various recipes for this dish, involving caramelized onions, roasted nuts, herbs and spices. My Persian Eggplant Spread (Kashk-e Bademjan) episode now live on YouTube. Hope you tune in and make it for yourselves.

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