Kashk-E Bademjan

Recipe by Abbas and Nubia Rakhshani

Ingredients:

• umm…. ?????

Method:

1. Cook pieces of lamb in a pressure cooker with minimum amount of water until tender.
2. Fry one large onion (minced) in a frying pan using olive oil until dark brown.
3. Cut the eggplants into rings and spread them over newspaper. Sprinkle salt over them (generously). Wait for an hour and then flip them over and put salt on the other side too.
4. After one more hour, wash the eggplant pieces thoroughly until the salt is washed away. Let them dry. Traditionally, they should now be fried until they are golden brown but you may skip this step.
5. Add the onion and the eggplants to the meat.
6. Add a lot of garlic (the more the better, I had three heads in mine).
7. Stir everything regularly so it doesn’t burn at the bottom.
8. Don’t add salt until you pour the whey and yogurt but do add some black pepper.
9. Cook until the water evaporates and everything is well cooked.
10. Add one cup of whey and a cup of yogurt (or sour cream) at the end and mix well.
11. On a frying pan brown some chopped onion, garlic, and dried mint leaves in olive oil.
12. When you serve the food, place the food in the pan, pour some whey at the center and place your fried mint, onion and garlic on top of the whey.

Happy Kashke-e Bademjoon making.