Kall Kebab Gilan recipe in Iran
This delicious and fragrant food called kall kebab is a local food in Gilan, Iran, which is cooked as follows, and follow the cooking article of Koolleh magazine in the continuation of this article.
INGREDIENTS :
- Eggplant = 5 pieces
- Pomegranate juice (sour) = 1/2 cup
- Mint, cloves or sage (fresh and sauteed) = 1 tablespoon
- Garlic greens = 1/2 plant
- Walnut (powdered) = 75 grams
- Salt and pepper = the amount needed
INSTRUCTION :
First, wash the eggplants and then make a deep hole in them and grill them on the gas or in the oven until the skin is completely burnt and the kernels are cooked.
Rotate the eggplants regularly so that they do not burn and cook well at the same time.
Then take them under a cold tap and peel them completely and crush them with a meat grinder. Now it’s garlic’s turn. Beat the garlic as well.
Wash and dry the vegetables, saute them thoroughly and add to the ingredients.
Then mix the eggplants, garlic, vegetables, salt, pepper, walnuts and pomegranate juice and if you like, put them in a mixer or blender until smooth.
Other points
Kal Kebab or the whole Kebab is an appetizing northern food that is prepared from very simple and available ingredients. Most of this food is attributed to Gilan, but its cooking is common in other northern regions, including Sari. Kal Kebab with rice and They serve salted fish. Some people use it instead of sour along with other foods
The main vegetable used in this dish is khlvash, chuchaq, which of course is specific to northern Iran
The amount of garlic is determined optionally if you like to use more or less garlic or replace garlic powder.
Instead of sour pomegranate juice, you can substitute the same amount of verjuice or pomegranate seeds.