World famous Recipe

Borani-e bademjan

Borani-e bademjan

Iranian recipe: 2 cups

  1. Heat oven to 375° Fahrenheit or 180 Celsius°. Place eggplants on a foil-lined baking sheet, and prick all over with a fork. Bake, rotating, until skin is charred and flesh is very soft, about 1 hour; let cool. Scoop out flesh, transfer to a colander, and drain for 20 minutes.
  2. Meanwhile, heat 14cup oil in a 12″ skillet over medium-high heat. Add the medium onion; cook until browned, about 15 minutes. Add eggplant and minced garlic; cook, mashing, until liquid evaporates, about 5 minutes. Remove from heat; transfer to a bowl. Add yogurt, salt, and pepper; stir until smooth. Cool.
  3. Meanwhile, heat 2 tbsp. oil in a 10″ skillet over medium-high heat. Add sliced garlic; cook until lightly browned and crisp, about 3 minutes. Using a slotted spoon, transfer garlic chips to paper towels to drain; set aside.
  4. Transfer eggplant mixture to a bowl and drizzle with saffron; garnish with garlic chips, parsley and walnuts.

Ingredients

  • 2 large eggplants
  • 12 cup extra-virgin olive oil
  • 1 medium yellow onion, plus 12 small onion, thinly sliced
  • 1 clove garlic, minced, plus 1 clove, thinly sliced
  • 12 cup Greek yogurt
  • Kosher salt and freshly ground black pepper, to taste
  • 14 tsp. crushed saffron, soaked in 1 tbsp. water
  • 12 cup chopped walnuts
  • 2 tbs chopped parsley

Borani-e bademjan

Iranian recipe: 2 cups

1. Heat oven to 375° Fahrenheit or 180 Celsius°. Place eggplants on a foil-lined baking sheet, and prick all over with a fork. Bake, rotating, until skin is charred and flesh is very soft, about 1 hour; let cool. Scoop out flesh, transfer to a colander, and drain for 20 minutes.
2. Meanwhile, heat 14cup oil in a 12″ skillet over medium-high heat. Add the medium onion; cook until browned, about 15 minutes. Add eggplant and minced garlic; cook, mashing, until liquid evaporates, about 5 minutes. Remove from heat; transfer to a bowl. Add yogurt, salt, and pepper; stir until smooth. Cool.
3. Meanwhile, heat 2 tbsp. oil in a 10″ skillet over medium-high heat. Add sliced garlic; cook until lightly browned and crisp, about 3 minutes. Using a slotted spoon, transfer garlic chips to paper towels to drain; set aside.
4. Transfer eggplant mixture to a bowl and drizzle with saffron; garnish with garlic chips, parsley and walnuts.

Ingredients

  • 2 large eggplants
  • 12 cup extra-virgin olive oil
  • 1 medium yellow onion, plus 12 small onion, thinly sliced
  • 1 clove garlic, minced, plus 1 clove, thinly sliced
  • 12 cup Greek yogurt
  • Kosher salt and freshly ground black pepper, to taste
  • 14 tsp. crushed saffron, soaked in 1 tbsp. water
  • 12 cup chopped walnuts
  • 2 tbs chopped parsley

Worldwide recipes

Select your signature dish

Let us take you on an adventure filled with saffron.
Saffron is a spice that is used and appreciated all over the world and is deeply rooted in different cultures.

We have collected these secular recipes to share with you. You will find paella from Spain to curry from India and from pastry from Sweden to shellfish soup from Brazil. Let these recipes surprise and inspire you.

Saffron Rice, Saffron Chicken, Baghlava, Borani-e bademjan, Moroccan Lamb Tagine, Risotto alla Milanese, Saffron aioli with asparagus

Worldwide recipes

Select your signature dish

Let us take you on an adventure filled with saffron.
Saffron is a spice that is used and appreciated all over the world and is deeply rooted in different cultures.

We have collected these secular recipes to share with you. You will find paella from Spain to curry from India and from pastry from Sweden to shellfish soup from Brazil. Let these recipes surprise and inspire you.

Saffron Rice, Saffron Chicken, Baghlava, Borani-e bademjan, Moroccan Lamb Tagine, Risotto alla Milanese, Saffron aioli with asparagus