Khashk e budemjun


~Khask e Budemjun~

Ingredients~

  • 2 large aubergines
  • 2 large onions chopped
  • 4-6 cloves of garlic chopped
  • 1/2 cup of liquid whey ( then add 2 tbsp of water)
  • vegetable oil
  • 1 tsp of salt
  • 1 tsp of ground black pepper
  • 1/2 tsp of sugar
  • 2 tbsp of dried mint
  • 30 mls of liquid saffron

Preparation~

  1. Peel the aubergine and slice into 2 inch lengths, sprinkle with salt and leave for about 30 mins until the bitter juices have drained. Wash and dry with a paper towel.
  2. In a little oil gently fry the mint until dark, drain and place to one side.

Method~

  1. Fry the chopped onions until golden and place to one side.
  2. Fry the chopped garlic until golden and place to one side.
  3. Fry the aubergine until golden.
  4. Add the onion and garlic, sprinkle on the salt, pepper, sugar and some of the mint leaving enough to garnish before serving.
  5. Add one small cup of water, enough to almost cover the aubergines.
  6. And finally gently pour on the saffron liquid.
  7. Leave on a low heat to cook for about 30 mins or until the aubergines are cooked.
  8. Use a masher and mash
  9. Transfer to a serving dish and pour on the whey. This can then be kept warm in an oven until ready to serve.
  10. Before serving garnish with mint alone or add walnuts and dates for a change.

~Nooshi Joonet ~

Tip : If you brush the aubergine in egg white before frying it prevents the aubergine from too much oil absorption.

http://www.youtube.com/watch?v=lZrimiOFEKE

This video courtesy of Press TV ( who I really can’t endorse because of their political affiliations) demonstrates how to make Khask e budemjun.

My recipe is a little different to Salomes but try both versions and see which you prefer!

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4 thoughts on “Khashk e budemjun

  1. Dear Javaneh,
    I have visited your site few times and I have enjoied your recepies. On your Kebab koobideh you talk of minced meat where I know that in old iran they used Havang in either wood or in brase base to do the mincing do you have another idea for mincing rather than grounding? Thank you.

    1. Manuchehr jan thanks for your comment and I wish I could offer you a suggestion but I dont have one. The old traditional ways are nearly lost Im afraid. If I hear of anything I will let you know 🙂

  2. Recently online seeking & surf the web, when knowing… persian nationality really love eat meat too much and what bad outcome, if have coeliac turndown… what there favorite is love to eat meat .

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