In the fourth episode of “Desert Table”, produced by Alara Entertainment, we head deep into lush nature to prepare one of the most beloved traditional Persian dishes — Kashk-e Bademjan — by the river, cooked over an open fire.
Grilled eggplants infused with the aroma of smoke, fresh kashk (fermented whey), sizzling mint oil, and crushed walnuts come together to create a flavor that’s not only rich but also deeply nostalgic. The sound of flowing water, the scent of wet earth, and the warmth of the flames set the perfect scene for a true outdoor cooking experience.
This episode shows how simple ingredients can turn into something delicious when cooked in nature. The purity and calmness of the moment make it well worth watching.
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