Delicious "Kal Kabab" from the Caspian by Chef Jessica

#FarhangFlavor Episode 11: Chef Jessica (Instagram's @SW3Kitchen)

In this episode of #FarhangFlavor we travel to London to visit Chef Jessica at her home as she shares a recipe for "Kal Kabab," a specialty of the Caspian region of Northern Iran which may not be very well-known outside of that region.

This delicious recipe is 100% vegan and it showcases some of the key ingredients of the region, including pomegranates, walnuts and eggplants.

Be sure to follow Chef Jessica on Instagram at   / sw3kitchen   to learn more about all her amazing recipes and her passion for Iranian cuisine.

For more information on Farhang Foundation's #FarhangFlavor program please visit https://www.Farhang.org/Flavor

Ingredients:

3 large eggplants
2-3 garlic cloves
1.5 cups walnut pieces
4-6 tbsp of pomegranate molasses
A small bunch of fresh Parsley and Mint
1/4 cup of fresh pomegranate seeds (to garnish)
Salt to taste

Start by charring your eggplants. We want to fully burn the entire skin until the flesh of the eggplants are super soft and smokey in flavor. Ideally do this on a naked flame - either on a bbq or directly on top of the flame of a gas stove. Turn them every now and again and within 25 minutes they should be done.

When the eggplants are fully cooked, leave them to one side to come to room temperature. Peel off the burnt skin and remove any seeds.
Blend the walnuts and garlic cloves in a food processor or blender until they are very fine and almost producing a paste. Pour this mixture into a mixing bowl.

Combine the eggplant, walnut and garlic, mixing thoroughly. You’ll notice that the mixture will begin to appear ‘creamier’ as the acidity of the eggplant reacts with the nuts. Add a pinch of salt.

Once the eggplant and walnuts are creamy and fully combined, add your pomegranate molasses, a couple of tablespoons at a time. Keep adding until you have achieved the level of sweet and sour you like - I would recommend 4-5 tablespoons.

Finally add a tablespoon each of chopped parsley and mint and mix. Check the seasoning one last time and add more salt if needed. Chill this for at least 1 hour in the fridge to let the flavors really combine.

When you are ready to serve the "Kal Kabab," transfer it to a plate. Sprinkle over the pomegranate seeds to garnish with more fresh parsley and mint.

For a final flourish I like to sprinkle more walnut and add a drizzle of pomegranate molasses. Serve the dip with some warm Sangak bread and enjoy!

Noush-e Jaan