Dish

Badenjan-burani

Eggplant with yogurt sauce

Badenjan-burani is typically made with long, thin eggplants that are sliced and fried until golden brown. The tomato sauce is made with onions, garlic, tomatoes, and a variety of spices like cumin, coriander, and turmeric. The yogurt is typically mixed with garlic and mint to add a cool and refreshing contrast to the spicy sauce. The dish is typically garnished with fresh herbs like cilantro or parsley.

Asian cuisine› South Asian cuisine› Afghan cuisine

Appetizer

Origins and history

Badenjan-burani originated in Afghanistan, where it is a popular dish for special occasions like weddings and holidays. It is believed to have been influenced by Persian and Indian cuisine, and has since become a staple in Afghan cuisine. Today, it can be found in many Afghan restaurants around the world.

Dietary considerations

Badenjan-burani is a vegetarian dish that can be made vegan by using a plant-based yogurt alternative. It is also gluten-free, as long as the sauce is made with a gluten-free flour or cornstarch.

Variations

There are many variations of Badenjan-burani, depending on the region and the cook. Some recipes may include additional ingredients like chickpeas, potatoes, or lamb. Some variations may also use different spices or herbs to create a unique flavor profile.

Presentation and garnishing

Badenjan-burani is typically presented on a platter with the eggplant arranged neatly and the sauce and yogurt drizzled over the top. Garnishes like fresh herbs or a sprinkle of paprika can add a pop of color and flavor.

Tips & Tricks

To make the perfect Badenjan-burani, start with high-quality ingredients like fresh eggplant and good spices. Be sure to fry the eggplant until it is crispy and golden brown, and simmer the sauce until it is thick and flavorful. Finally, don't be afraid to experiment with different garnishes to find your perfect combination.

Side-dishes

Badenjan-burani is typically served as a main course, but can also be served as a side dish or appetizer. It pairs well with other Afghan dishes like kabobs or pilaf.

Drink pairings

Badenjan-burani is traditionally served with a cup of hot tea or a glass of doogh, a yogurt-based drink. It can also be paired with a light red wine like Pinot Noir or Beaujolais.