Kaleh Kabob

Discover vibrant flavors of Kaleh Kabob, a smoky eggplant dip that beautifully blends the earthy richness of roasted eggplant with the crunch of walnuts, the sweetness of pomegranate, and a fresh burst of herbs. This Persian-inspired delicacy is a tantalizing fusion of savory, sweet, and nutty elements, creating a unique dip that’s both hearty and refreshing.

Kaleh Kabob
Print

Kaleh Kabob

Recipe by Leila DarabiCourse: Appetizers, SidesCuisine: Persian, Iranian
Servings

6-8

servings
Prep time

25

minutes
Cooking time

45

minutes

Ingredients

  • FOR THE BASE

  • 3 large globe eggplants

  • 1 cup walnuts, finely ground

  • 4–5 tbsp pomegranate molasses, or to taste

  • 2 cloves garlic, minced

  • 1 tbsp of fresh squeezed lemon juice

  • ¼ cup fresh basil leaves, finely chopped (plus 1 tbsp basil chiffonade for garnish)

  • ¼ cup fresh mint leaves, finely chopped (plus 1 tbsp mint chiffonade for garnish)

  • 2–3 tbsp olive oil

  • Salt, to taste

  • FOR THE GARNISH

  • ¼ cup walnuts, rough-chopped or halved

  • Drizzle of olive oil

  • Seeds of 1 fresh pomegranate

  • 1 tbsp basil chiffonade (from the reserved amount above)

  • 1 tbsp mint chiffonade (from the reserved amount above)

Directions

  • 1. ROAST THE EGGPLANTS
  • Place whole, unpeeled globe eggplants directly over a gas flame, turning occasionally until the skin is fully blackened and the inside is very soft (10–15 minutes per eggplant).
  • Alternatively, roast in a 450°F oven for 40–45 minutes until collapsed and tender, turning once after 20 minutes.
  • Once roasted, place eggplants in a covered bowl for 10–15 minutes to steam and cool. Then peel and discard the skin.
  • Transfer eggplant flesh to colander and set aside over a bowl or over the sink to continue to drain as you prepare garnish.
  • 2. PREP GARNISH
  • Lay mint leaves on top of one another, roll into a small cylinder, slice across the roll into thin ribbons
  • Repeat with basil leaves and set herb ribbons aside
  • 3. MAKE THE BASE
  • Mash eggplant with a fork or pulse in a food processor until smooth.
  • Heat ground walnuts for a few minutes in a skillet, add minced garlic and cook for one more minute and remove from heat.
  • Add skillet mixture to mashed eggplant and stir in chopped herbs, lemon juice, and pomegranate molasses.
  • 4. GARNISH AND SERVE
  • Transfer dip to a shallow serving dish. Garnish with sprinkling of chiffonade of basil and mint, rough chopped walnuts, a drizzle of pomegranate molasses, and a drizzle of olive oil.
  • Serve with warm flat bread, crudités and/or plain salted potato chips.

Notes

  • Serve with warm flat bread, crudités and/or plain salted potato chips.