Eggplant with Fermented Yogurt – (Kashk-e-bademjan)

It’s safe to say that this dish is loved my most Iranians, and I’ve made it quite a few times for friends and it’s got the thumbs up! It’s wonderful eaten with toasted flat bread, pitta or if you can get your hands on Iranian bread; sangak, lavash or the like then even better. Ingredients…

Aubergine & Chicken Stew (Khoresht-e-bademjan ba Morgh)

Ingredients 1 Onion (medium size) 1 tsp tumeric 1 tsp salt (I used sea salt) 1/2 tsp ground black pepper 1/4 tsp cinnamon Pinch of ground Saffron 2 tblsp tomato puree 1 whole garlic bulb (washed with skin) 1 tblsp lemon juice 1.1kg Chicken (I used chicken thighs) 3 cups cold water For the Aubergines…