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Kal Kabab Recipe | Persian Eggplant and Walnuts Dip
Today we are making a delicious dish from the Caspian region of Iran. By hearing the name Kal Kabab, you might expect some type of meat Kabab; instead, it is a hundred percent vegan. It is a dip from eggplant and ground walnuts. This is a simple recipe to prepare, and you will be amazed at how tasteful it is. Stay with us to learn how to make this fantastic dip.
|Ingredients for four people|
|Verjuice or pomegranate paste||4 tbsp|
|Dried mint||1 tbsp|
|Chuchagh (use parsley if unavailable)||1 tbsp|
|Black pepper||½ tsp|
Kal Kabab Recipe
Roast unpeeled eggplant on a stove or charcoal grill until they are thoroughly soft and the skin blisters. If you do not like the smoky taste of eggplant, you can wrap them in foil and roast them in an oven until completely tender.
Let the roasted eggplants cool down. Then peel them gently, and put them in a large mixing bowl.
At this stage, chop the herbs into small pieces and add them to the bowl with salt and black pepper.
Add the walnuts and garlic cloves to a blender or food processor and finely blend them until they produce a paste.
Add the ground walnuts to the bowl, pour some verjuice or pomegranate paste, and mix them thoroughly. To integrate the ingredients, you can use an electric blender or pour all the ingredients into a food processor so that they become entirely uniform and get creamy.
Finally, taste the seasoning one last time and add more if needed. Put it in the refrigerator for at least one hour to chill and infuse it with the flavor. Now garnish it with a sprinkle of pomegranate seeds and walnuts. Serve Kal Kabab with some warm bread, and enjoy!
- Thanks to :
- cafe.restaurant.jana in