Persian Style Lamb & Eggplant "Pirashki" by Chef Ashkan Ashtari

ground meat

🥗Healthier: lean turkey

💰Cheaper: cooked lentils

Lentils provide a plant-based protein alternative.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats while margarine is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories and is dairy-free.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: self-rising flour

Whole wheat flour adds fiber, while self-rising flour simplifies leavening.

Heat buttermilk and water to roughly 40 degrees Celsius.

Whisk together buttermilk, water, sugar, egg yolks, and yeast; let sit for 4-5 minutes to activate yeast.

Incorporate flour into the wet mixture gradually using a stand mixer with a dough hook.

Form the dough into a ball on a lightly floured surface, ensuring it is elastic and smooth.

Place the dough in a clean bowl and leave to proof for 2-3 hours at 27-32 degrees Celsius.

Roast aubergines until the skin blisters and flakes off; transfer to a sealed container to steam.

Brown lamb mince in a skillet without oil, then add onions and sauté until translucent.

Add garlic, chili, and spices; cook briefly before adding lamb stock to deglaze the pan.

Simmer the mixture for 25 minutes until it thickens and becomes pulpy.

Puree the roasted aubergines and fold them into the lamb mixture; cool in the fridge before using.

After the dough has proofed, knock out the air and portion into 60-gram pieces.

Shape each piece of dough into a ball and leave to rest on a tray.

Flatten each dough piece and fill with the lamb-aubergine mixture; pinch edges tightly to seal.

Shape the filled dough into desired forms and leave to prove for 35-40 minutes before cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens