✈️ TAKE OFF to Flavortown with This EASY Afghan Feast: Borani Banjan (DON'T WATCH HUNGRY!)
429 بار بازدید -
7 ماه پیش
-
Borani Banjan is a captivating
Borani Banjan is a captivating creation in Afghan cuisine, where humble eggplant takes center stage, transformed into a masterpiece of flavor and texture.
Imagine this:
Crispy golden eggplant slices, yielding to the touch, bathed in a luscious tomato-based sauce redolent with warm spices like turmeric and cumin.
A crowning dollop of creamy yogurt, infused with garlic and fresh herbs, adding a refreshing counterpoint to the richness.
Each bite, an explosion of textures and tastes - the silky softness of the eggplant, the tangy vibrancy of the tomato, the nutty warmth of the spices, and the cool, soothing embrace of the yogurt.
Borani Banjan is more than just a dish; it's an experience, a culinary journey to the heart of Afghanistan.
Ready to embark on this flavorful adventure? Here's the recipe for a few:
Ingredients:
2 large eggplants
1/4 cup vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 teaspoon ginger, minced
1 (14.5 oz) can diced tomatoes
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/4 teaspoon chili powder (optional)
Salt and black pepper to taste
1 cup plain yogurt
1 clove garlic, minced
Fresh mint, chopped (for garnish)
Instructions:
Prep the eggplant: Slice the eggplants lengthwise into 1/2-inch thick slices. Peel the skin in alternating stripes for a visually stunning presentation (optional).
Image of Eggplant cut in slices, skin partially peeled in stripesOpens in a new window
www.quora.com
Eggplant cut in slices, skin partially peeled in stripes
Fry the eggplant: Heat oil in a pan over medium heat. Fry the eggplant slices in batches until golden brown and tender. Drain on paper towels.
Sauté the aromatics: In the same pan, heat a tablespoon of the oil. Add onion, garlic, and ginger, and cook until softened.
Simmer the sauce: Add diced tomatoes, turmeric, cumin, chili powder (if using), salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
Assemble and serve: Gently stir the fried eggplant slices into the sauce. Simmer for a few minutes to warm through. Spoon the mixture onto plates and top with a dollop of plain yogurt. Garnish with minced garlic and fresh mint.
Tips:
For a smoky flavor, preheat the pan before adding the oil and toast a whole dry chili pepper until blackened. Remove the chili and proceed with the recipe.
Serve Borani Banjan with warm naan or flatbread for scooping up the delicious sauce.
This dish can be enjoyed warm or at room temperature. Leftovers can be stored in the refrigerator for up to 3 days.
Imagine this:
Crispy golden eggplant slices, yielding to the touch, bathed in a luscious tomato-based sauce redolent with warm spices like turmeric and cumin.
A crowning dollop of creamy yogurt, infused with garlic and fresh herbs, adding a refreshing counterpoint to the richness.
Each bite, an explosion of textures and tastes - the silky softness of the eggplant, the tangy vibrancy of the tomato, the nutty warmth of the spices, and the cool, soothing embrace of the yogurt.
Borani Banjan is more than just a dish; it's an experience, a culinary journey to the heart of Afghanistan.
Ready to embark on this flavorful adventure? Here's the recipe for a few:
Ingredients:
2 large eggplants
1/4 cup vegetable oil
1 onion, finely chopped
3 cloves garlic, minced
1 teaspoon ginger, minced
1 (14.5 oz) can diced tomatoes
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/4 teaspoon chili powder (optional)
Salt and black pepper to taste
1 cup plain yogurt
1 clove garlic, minced
Fresh mint, chopped (for garnish)
Instructions:
Prep the eggplant: Slice the eggplants lengthwise into 1/2-inch thick slices. Peel the skin in alternating stripes for a visually stunning presentation (optional).
Image of Eggplant cut in slices, skin partially peeled in stripesOpens in a new window
www.quora.com
Eggplant cut in slices, skin partially peeled in stripes
Fry the eggplant: Heat oil in a pan over medium heat. Fry the eggplant slices in batches until golden brown and tender. Drain on paper towels.
Sauté the aromatics: In the same pan, heat a tablespoon of the oil. Add onion, garlic, and ginger, and cook until softened.
Simmer the sauce: Add diced tomatoes, turmeric, cumin, chili powder (if using), salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
Assemble and serve: Gently stir the fried eggplant slices into the sauce. Simmer for a few minutes to warm through. Spoon the mixture onto plates and top with a dollop of plain yogurt. Garnish with minced garlic and fresh mint.
Tips:
For a smoky flavor, preheat the pan before adding the oil and toast a whole dry chili pepper until blackened. Remove the chili and proceed with the recipe.
Serve Borani Banjan with warm naan or flatbread for scooping up the delicious sauce.
This dish can be enjoyed warm or at room temperature. Leftovers can be stored in the refrigerator for up to 3 days.
7 ماه پیش
در تاریخ 1402/09/28 منتشر شده
است.
429
بـار بازدید شده