Crispy fried garlic (Sear dagh) is one of the essentials in most of Ash recipes (Ash is Iranian style, legume, vegetable soup), or side dishes like Kashkeh Bademjan (eggplant dish). Moreover, garlic has a warm nature so it is good to add it into salads or to use as the basis for sauces.
- Vegetable or Canola oil
- Turmeric (optional)
Peel, wash and pat dry garlic. Chop in a food processor (I used a miny chopper): pulse several time until finely chopped (don’t over work, it turns into pure).
Place a pan with some oil on it over medium heat (the amount of oil should be enough to stir garlic and move them easily in the pan, if the pieces of garlic stick together it means you need more oil in your pan, so simply add some oil). Add chopped garlic to the pan (it should be a thin layer, don’t over crowd). Stir occasionally until the pieces turn to golden.