Recipe for Eggplant and Kashk Stew with a Delicious Flavor + Ingredients

According to Saednews, Keshk and eggplant abgoosht is a type of traditional Iranian stew originally from Kerman Province. In some parts of the country it is also prepared with slight variations. This dish typically includes meat, eggplant, legumes, keshk (whey), and other ingredients. The Kermani version is especially appealing to those who enjoy the taste of eggplant. Below is the recipe.

Ingredients (Serves 6)

• Crushed keshk (whey): 1 cup

• Fatty meat with bone: 500 g

• Chickpeas and white beans: 200 g

• Peeled potato: 1

• Onion: 1 medium

• Finger eggplants: 8

• Sliced beetroot: 1

• Cucumber: 4

• Salt, black pepper, turmeric: as needed

Instructions

Step 1

Soak the legumes for several hours beforehand to reduce bloating and help them cook faster.

Step 2

To remove bitterness and reduce oil absorption, peel the eggplants and place them in salted water.

Step 3

Add the meat, onion, and soaked legumes to a pot with enough water. Cook over heat until fully tender.

Step 4

Once the meat is cooked, add peeled potatoes along with salt, pepper, and turmeric. Let the stew simmer and develop flavor.

Step 5

After the potatoes are cooked, remove the pot from heat. Make sure the stew still has enough broth and is not too dry.

Step 6

Remove the eggplants from the salted water, rinse with cold water to remove excess salt, dry them, and fry in oil.

Step 7

Place the beetroot in a pan, arrange the fried eggplants on top, add some broth, and cook until the beetroot becomes tender.

Step 8 (Final Step)

Mash half of the cooked beetroot with keshk and some of the stew broth, then return it to the pot. Simmer over low heat until the flavors are fully blended.

Place the remaining eggplants and beetroots in a serving dish and garnish with chopped cucumber.

Additional Notes

• This dish can be served for lunch or dinner.

• It is also suitable for Ramadan meals such as suhoor or iftar.

• The recipe is designed for about 6 people.

• Use finger eggplants for best results.

• A pressure cooker can be used to save time.

• Prefer pasteurized keshk so it does not require boiling before use.