A flavorful and tangy Persian dip made with roasted eggplant, walnuts, garlic, and pomegranate molasses - perfect as an appetizer or side dish.
Kal Kabab is a traditional dish from northern Iran, particularly in the Gilan and Mazandaran provinces, where eggplant is widely used in regional cuisine. Despite its name, Kal Kabab is not a kebab but a vegetarian dip made with roasted eggplant, ground walnuts, garlic, and pomegranate molasses. The dish embodies the sweet, sour, and nutty flavors that define many northern Persian dishes. It is commonly served as an appetizer (Mazzeh) or a side dish, often accompanied by fresh bread (lavash or sangak), rice, or grilled meats.
Ingredients
2 large eggplants
½ cup walnuts, finely ground
2 cloves garlic, minced
2 tbsp pomegranate molasses
½ tsp salt (adjust to taste)
½ tsp black pepper
½ tsp turmeric
1 tbsp fresh mint, chopped (or 1 tsp dried mint)
1 tbsp olive oil (for garnish)
Directions
Roast the Eggplants:
Pierce the eggplants with a fork and roast them over an open flame (grill or gas stove) for 15-20 minutes, turning occasionally until the skin is charred and the flesh is soft. Alternatively, roast in a 220°C (430°F) oven for 30 minutes. Let cool, then peel off the charred skin and mash the flesh with a fork.
Prepare the Flavor Base:
In a bowl, mix the mashed eggplant, ground walnuts, garlic, turmeric, salt, and black pepper. Stir in the pomegranate molasses, adjusting to taste.
Garnish & Serve:
Transfer to a serving dish and drizzle with olive oil. Garnish with chopped mint for extra freshness. Serve warm or at room temperature with flatbread, fresh herbs, or alongside grilled meats.
Recipe Note
Tips & Variations
For a smoky flavor, roast the eggplant over charcoal.
For extra creaminess, add a spoonful of Greek yogurt before serving.
For more tanginess, increase the pomegranate molasses or add a squeeze of lemon juice.
