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Kal kabab
Smoky aubergine with walnuts and pomegranate
Kal kabab (کال کباب): Gilan's smoky aubergine with walnuts, sour pomegranate and herbs
Kal kabab comes from the rice-growing plains around Rasht, where late-summer aubergines are charred straight on the embers and mashed with a green, sour mixture of herbs, walnuts, garlic and sour pomegranate paste. Unlike Tehran's creamy kashk-e bademjan it has no dairy and is eaten cool, as a starter or side with kateh and grilled food, scooped up with bread. Golpar, ground Persian hogweed seed, adds a resinous edge. A common mistake is pulling the aubergines off the flame too early: they must collapse completely and the skin must blacken all over, or the flesh is bitter and the dish lacks smoke. Chef's tip: pound the walnuts, garlic and herbs to a paste before adding the aubergine, so the sour green flavour runs through every bite.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 3 auberginesabout 900 g
- 2 ⅞ oz walnuts
- 3 cloves garlic
- ½ oz fresh mint
- ½ oz fresh coriander
- ½ oz flat-leaf parsley
- 2 tbsp sour pomegranate molasses
- ¾ tsp salt
- 2 tbsp olive oil
- 2 tbsp pomegranate seeds (optional)
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What you'll need
Fresh ingredients (5)
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Method
0/5 doneStep 1: Prick the 3 aubergines a few times and char them directly over a gas flame, on a barbecue or under a very hot grill, turning every few minutes, for 20–25 minutes until the skins are black and the aubergines have collapsed and feel completely soft.
25 minStep 2: Cool in a bowl for 10 minutes, then peel off the skin and drain the flesh in a sieve so the bitter juice runs away. Chop it roughly.
10 minStep 3: Pound the 2 ⅞ oz walnuts, 3 cloves garlic and ¾ tsp salt in a mortar, or pulse in a food processor, to a coarse paste. Add the ½ oz fresh mint, ½ oz fresh coriander and ½ oz flat-leaf parsley and pound again until fine and green.
5 minStep 4: Mix in the aubergine, 2 tbsp sour pomegranate molasses, ½ tsp ground golpar (Persian hogweed) and 2 tbsp olive oil. Taste: it should be smoky, sour and garlicky; add more molasses if it is flat.
2 minStep 5: Spread on a plate and scatter with 2 tbsp pomegranate seeds. Serve at room temperature with bread or rice.
Nutrition per serving
- Calories
- 230 kcal
- Protein
- 5 g
- Carbs
- 15 g
- Fat
- 18 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kal kabab take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of walnuts?
- Pecans or chocolate chips, same amount.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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