Shallots, yogurt, salt, black pepper
The Iranian-style eggplant dip, often referred to as “Kashk-e Bademjan”, is a flavorful, rich, and velvety dip made primarily from eggplant and kashk (fermented whey), which gives it a unique, tangy taste.
Six pieces of lamb chops served with basmati rice and a grilled tomato
Succulent slices of seasoned meat, fresh vegetables, and tangy sauce wrapped in soft flatbread.
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