SAEDNEWS: Kashk-e Kadoo is one of the easiest yet most delicious Persian dishes, made with simple, readily available ingredients. In this article, you’ll learn how to prepare Kashk-e Kadoo step by step.
According to Saednews, If you’re not a fan of eggplant but enjoy traditional Iranian cuisine and the delightful combination of kashk (fermented whey), garlic, and fried mint, Kashk-e Kadoo is a delicious alternative to Kashk-e Bademjan (Persian eggplant dip). Made with readily available ingredients and a relatively simple cooking method, this dish is perfect for a light dinner, an elegant appetizer, or adding variety to your daily meals.
Ingredient | Quantity |
|---|---|
Zucchini | 5 |
Large onion | 1 |
Chopped walnuts | 2 tablespoons |
Garlic | 2–3 cloves |
Kashk (fermented whey) | As needed |
Salt, black pepper, and turmeric | To taste |
Water | ½ cup |
Dried mint | 1 tablespoon |
1. Fry the zucchini: Start by frying the zucchini until lightly golden and tender.
2. Sauté the onion: Grate or finely chop the large onion and sauté it in a little oil until softened and golden.
3. Add the garlic: Stir in the grated garlic and sauté briefly until fragrant.
4. Season the mixture: Add the chopped walnuts, salt, turmeric, and black pepper. Stir well to combine.
5. Combine with the zucchini: Add the previously fried zucchini to the pan and mix with the onion and garlic mixture.
6. Add water and simmer: Pour in half a cup of water, cover the pan, and allow the zucchini to soften further.
7. Mash the zucchini: Once the water has reduced and the zucchini is tender, mash it with a potato masher or the back of a spoon.
8. Add the kashk and mint: Stir in the dried mint and diluted kashk.
9. Cook until ready: Cover the pan and let the dish simmer over low heat for about 20 minutes, allowing the flavors to blend and the oil to rise to the surface.
Your quick and simple meat-free dish is ready to serve. Enjoy!
