Kashk-bademjaan, exquisite style!

Back in Shiraz, when I was much younger, whenever we had a visitor who my mom wanted to impress, she would take over in the kitchen and make one of her mouth-watering and visually artistic dishes.

Kashk-bademjoon (made of eggplants and Iranian whey) with ground meat on the side was one of those memorable dishes. Remember Aash-e reshteh (“noodle-soup”)? Well, this dish shares some of major and unique ingredients with the aash, namely kashk, and fried mint, and crispy onion and garlic for garnish. If you don’t know what kashk is, please visit that post anyway to find out!

Ingredients: (serving 4)

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Everything about Aash-e reshteh

Aash-e reshteh, conveniently, if not accurately translated as ‘noodle soup’, is known to all Iranians inside and outside the country despite looking and tasting quite unfamiliar when produced by a bevy of different cooks.

It is so popular that it’s not only made routinely as a family meal, it has also been chosen as the aash to mark more than one special occasion. One would spend a whole day preparing, cooking and distributing aash-e reshteh to ‘send-off’ a family member on a long or important trip. Traditionally, aash-e reshteh is also made and served at a chaharshanbeh soori get-together–the festivity held on the eve of the last Wednesday before the Persian New Year. Nowadays, many Iranian cities have seen aash-e reshteh travel from the home to the street corner, joining the long list of popular street foods served through window slots in disposable bowls. Read the rest of this entry »