Kal kebab
Kal Kebab is usually served as one of the delicious appetizers in Gilan province and some northern cities of Iran. You can use this food as a main dish.
Ingredients
Garlic four cloves
A cup of sour pomegranate seeds
Walnuts 300 grams
10 grilled and peeled eggplants
Chuchagh (local vegetable) two tablespoons
Salt and pepper as needed
Recipe
In the past, the housewife used to light a small fire early in the morning to prepare Kal Kebab so that she could grill the eggplants on it. Housewives do not usually do that today. Eggplants are placed either on the stove flame or in the oven, but eggplants that are placed on the fire taste much better and different.
Cooking eggplant
When the eggplants are cooked, they need to be peeled. Then pour the eggplants into a large bowl and mix together.
Add walnuts
Now it’s time to add the walnuts. Finely chop the walnuts and add to the eggplants.
Add pomegranate
Then add the pomegranate seeds to the walnut and eggplant mixture and mash the mixture once more. There is no need to separate the pomegranate seeds because these seeds should be in the Kal Kebab.
Add spices
Now you can use flavorings such as Chuchagh, salt and pepper and add to food.
Garnish
Now mix them again. Finally, you can put the same Chuchagh or pomegranate seeds on the food and make a small garnish.