Ghorut Badenjan

Ghorut Badenjan is a dish made in South Khorasan Province.
It is made out of the Birjandi Kashk, known as Ghorut, as the basic ingredient.
Ingredients
Kashk, a diary product used in Persian cuisine, 500 g
Eggplants, 2 nos
Onion, medium, 1 no
Oil, 2 tbsp
Walnuts, 10 to 15 nos
Fried mint powder, 1 dessertspoon
Spices, as per taste
Directions
Put Kashk balls inside a bowl and pour water over. Soak for a couple of hours.
In the meantime, put the walnuts, depending on the number of consumers, inside a grinder and make a consistent powder. Take the soaked and softened Kashk balls and blend them along with walnuts powder thoroughly. Once, an evenly mixture is gained, pour in water till all the pieces are dissolved in the liquid. Take the soft liquid mixture out into a bowl.
The process depends on the number of guests and the consistency you want to get. Once desired, chop onions in the oil. Animal oil or yellow oil would be the best option to give the dish yet better taste. When the chopped onions are fried, pour in the liquid mixture over. Set the pot over the flame and heat. Let it get to the boiling level but not boiled completely. Remove it from the heat. The dish is ready. Transfer it into your desired bowl. If you apply it with eggplants and basil leaves, you won't ever forget the heavenly taste! Bon Appetit!