Kaleh Kabab (کاله کباب) — Persian Smoked Eggplant & Walnut Dip

• 900 gGreen eggplants (small, firm) (about 6 small eggplants; stems on for easier turning)
• 120 gWalnuts (toasted and finely ground, but not oily)
• 18 gFresh garlic (finely grated or crushed (about 5–6 medium cloves))
• 2 tspDried mint (rubbed between fingers to release aroma)
• 3 tbspPomegranate paste (concentrated pomegranate molasses) (adjust to taste for tartness)
• 1.25 tspFine sea salt (plus more to taste)
• 0.5 tspBlack pepper (freshly ground)
• 1 tbspExtra-virgin olive oil (optional, for a silkier finish)

Instructions

1. 1

   Toast the walnuts to deepen flavor: preheat a dry skillet over medium heat and cook the walnuts for 4–6 minutes, stirring constantly, until fragrant and one shade darker. Immediately transfer to a plate to cool (they burn quickly). When cool, grind finely in a food processor, pulsing 10–15 times.

2. 2

   Char the eggplants for a true smoky base. Place eggplants directly over a gas flame on medium-high, turning with tongs every 2–3 minutes, until the skins are blistered and mostly blackened, 12–18 minutes total. For electric stoves, broil on a foil-lined tray 8–10 cm from the element, turning twice, 20–25 minutes.

3. 3

   Steam to loosen the skins and keep the flesh moist. Transfer the hot eggplants to a bowl and cover tightly with a lid or plate. Rest 10 minutes. This step helps the skins peel off cleanly and prevents the flesh from drying out, which keeps the dip creamy rather than stringy.

4. 4

   Peel and drain properly. Wearing gloves, peel off the charred skins and trim the stem ends. Split each eggplant lengthwise and scrape out any large clusters of seeds. Place the flesh in a fine-mesh sieve set over a bowl and drain 5–8 minutes, pressing gently with a spoon to remove excess liquid.

5. 5

   Mash for the right texture. Transfer drained eggplant to a mixing bowl and mash with a fork or potato masher for 60–90 seconds until mostly smooth with small, rustic pieces. Avoid blending the eggplant fully; over-processing can make it gummy and mute the smoky character that defines this dip.

6. 6

   Build the walnut-garlic seasoning base. Add ground walnuts, grated garlic, dried mint, salt, and black pepper to the eggplant. Stir vigorously for 1 minute to emulsify the walnut oils into the warm eggplant, which thickens the mixture and gives it a cohesive, scoopable texture.

7. 7

   Balance with pomegranate paste. Stir in the pomegranate paste and mix for 30 seconds. Taste and adjust: add up to 1 more tablespoon pomegranate paste for extra tang, or an additional 1/4 teaspoon salt if the flavors feel flat. If using olive oil, drizzle in and stir until glossy.

8. 8

   Rest, then serve. Cover and let the dip rest 15 minutes at room temperature (or 30 minutes in the refrigerator) so the garlic mellows and the mint blooms. Serve slightly cool or at room temperature, spread thickly on a plate with a shallow well for any natural walnut oils.