Thanks for making Persian food and introducing our traditional dish to everyone. Just wanted to add two things. 1) If you use mortar and pestle to grind the safran, you will get a better color out of it and you don't have to strain it. 2) To have less oily food, I boil the eggplants for a few minutes first, then I let them sit aside for half an hour to get the exceed water out, then I fry them. This way will require much much less oil and also takes the bitterness out of the eggplants compared to using salt.
This is soooo yummy 😋 I made this last week with yogurt, instead of the traditional KASHK, and it came out so good. This is one of our favorite dishes. Thank you for posting this recipe.🙏🏼😍
You need to crush the saffron to powder, instead of hot water add a few ice pieces, don't add too much liquid less is more so you can brew a beautiful dark saffron ❤
So popular in my homeland, Iraq (I'm part Persian part Turkish) So, eggplant is always ready in thd fridge. I'm goinv to make this one nect time. Thank you ❤
Yummy, i love eggplant my number 1 veggies. I'll make this dish tomorrow, I just bought 2 eggplants And I wanted to make something new, and voilà,. Thanks for the tip. I just love your cooking 🥰❤️
Dimitra, this recipe sounds fabulous. I just read all about Kashk on the internet. Fascinating! I follow Iranian women on RU-vid who prepare traditional meals. I’m trying to learn dishes from around the world, which includes Greece, where so many delicious recipes began. Thank you for sharing!
I've only had this as an appetizer at Persian restaurants. As for the mint, feel free to adjust the amount to suit your taste but the warm flavors in this dish go so well with it :)
Hmmmm ! This is new ! Yes please show me how to make cheese saganaki ! I don’t have any liquor so I can’t flame it but there has to be a better way to make this at home ? Please
Looks delicious. When yogurt is added to a hot, cooking dish, does it not split? I see this being done in so many recipes- however it’s never been my experience or anyone I have actually seen cook in person, that the yogurt remains intact when added to hot, cooking food.
Thank you for bringing some persian dish to the show , if you powder the saffron you can get the most flavour of it and you don't need that much water I was shocked when I see it , you rouen the most expensive spice.. It has to be use kashk and also not that much sugar otherwise doesn't taste the original and traditional persian dish
This recipe may be tasty but it's not authentic. Kashk is used, not Greek yoghurt. This is put over the finished dish. Then chopped garlic and mint is fried for topping over the kashk.
Thank you for introducing Iranian food. But the aroma of this dish depends on garlic and mint. Saffron is not suitable for this food at all, and in Iran we do not use saffron in food that has aromatic vegetables or garlic.
