Mushroom Soup - Soup-e Gharch
Mushroom soup is one of those cosy autumn dishes, that really makes you appreciate this time of year. I was inspired to write this recipe, because the other day my neighbours gave me a huge bag full of giant puffball mushrooms. However, you don’t need puffball mushrooms to make this soup. You can replace them with chestnut mushrooms or a mix of different mushrooms.
Kumquat Marmalade
Kumquat Marmalade is my favourite, because it is not as bitter as other marmalades - at least not if you follow my recipe. Also, it’s one of the many jams and marmalades my Maman used to make and still makes, so I have plenty of happy memories around it. When I saw that my local fruit and veg shop had kumquats, I just had to take the opportunity to turn them into a jar of nostalgia.
Kashke Bademjan – Persian Aubergine Dip
Kashke Bademjan is a popular Persian aubergine dip, that is usually served as an appetiser!
It is made of eggplants, or aubergines as we call them here in the UK, garlic, onions and kashk. Kashk is made of drained yogurt and has a distinct flavour, that’s quintessential for Kashke Bademjoon. You can serve this mouthwatering dip with any bread you like, for example Persian Lavash or Taftoon.