How to Make Persian Eggplant Dip

Persian Halva

It's also known as kashkeh bademjoon or borani, i like to name it delicious persian eggplant dip.

Recipe Summary Persian Halva

Halva is a favorite dessert throughout the Middle East. Many varieties are made with tahini or semolina flour. This Persian version uses a simple mixture of flour, butter, and sugar with the sweet perfume of rosewater. Cut into wedges and serve with tea or coffee.

Ingredients | Persian Eggplant Dip

1 cup white sugar

½ cup water

¼ cup rose water

3 saffron threads

1 cup unsalted butter

1 ½ cups all-purpose flour

Directions

Bring sugar and water to a boil in a saucepan; cook, stirring constantly, until sugar is dissolved, about 5 minutes. Stir rose water and saffron into the sugar mixture; cover saucepan and remove from heat.

Melt butter in a large saucepan over low heat; stir flour into the melted butter until mixture is a smooth paste. Continue to cook, stirring often, until paste turns golden, about 5 to 10 more minutes.

Slowly whisk sugar mixture into paste until smooth. Remove saucepan from heat and spread halva evenly onto a plate or platter. Make a pattern on the top of halva using the back of a spoon or a knife. Cover with plastic wrap and refrigerate until set, at least 1 hour.

Substitute 1 cup of flavorless vegetable oil for the butter to make a cholesterol-free sweet. Decorate the top of the halva with whole pistachios or almonds or simply sprinkle with chopped nuts. Rosewater is available at most Middle-Eastern stores and at many health food stores.

Info | Persian Eggplant Dip

prep: 10 mins cook: 10 mins additional: 1 hr total: 1 hr 20 mins Servings: 8 Yield: 8 servings

TAG : Persian Halva

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