This is one of my favorite Iranian foods! My grandma used to make it for me and I always have to order it when I go to an Iranian restaurant.
If you do not wish to fry the eggplant, you can prepare it in the oven. Directions for this method are given at the end of the recipe.
You can use any eggplant for this dish; however, Chinese eggplants resemble the taste of Persian eggplants. If you use Chinese eggplants, double the amount of eggplants stated in the recipe.
Kashk can be found at most Middle Eastern supermarkets. Sour cream will suffice, but it definitely will not be the same!
This is a recipe I found in The Age Newspaper last year -'05. It was the author's own mucking about from a few sources so may not be 100 % authentic - but then not much is...
It's a wonderful sour dimension from the fruit combined with the fattiness of the lamb and punch of mint. Worth a try, really unusual. Even better the next day...
Great when you've got greens and herbs overflowing the vegetable drawer. The herb flavors are just amazing. This Iranian recipe, called koukouye sabzi, is from the great cookbook called Flatbreads and Flavors. Cut into small pieces for an appetizer or big pieces for an entree.
This recipe I first found on Foodnetwork.com and misplaced it and today came across it in the The Province Newspaper. I love trying new recipes and this was a good recipe for lamb. Sumac is a reddish spice from Middle East that is slightly sour , lemony taste. Look for bags of it ( usually ground ) at Middle Eastern grocery stores and I have found in Real Canadian Superstore. If you can't find it substitute finely grated zest of one lemon.
This is a delicious, quick, and easy throw-together Iranian dish that I absolutely love. My grandma would always whip this up for me when I wanted a snack from school, and there would always be something to look forward to later in the evening.