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Prep time
30 minutes
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Cook time
40 minutes
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serves
2
Author Notes
Kashk-e Bademjan: A Taste of Persian Comfort
If you’ve ever wandered through the heart of a Persian kitchen, chances are you’ve smelled the comforting aroma of sizzling eggplants, golden fried onions, and fragrant dried mint. Kashk-e Bademjan is more than just an appetizer — it’s a dish that brings people together around a table, whether it’s a casual family lunch or an elegant dinner spread.
This creamy eggplant dip is a staple in Iranian cuisine, often served with warm lavash or sangak bread. The star ingredients — eggplant (bademjan) and kashk (a tangy, fermented whey) — create a balance of smoky, savory, and tangy flavors. It’s rich without being heavy, simple yet deeply satisfying. —Ghazal_Btn
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Ingredients
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500 grams
eggplants
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1
onion
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3 pieces
garlic
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1/2 cup
kashk
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1 teaspoon
dried mint
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salt and pepper
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oil
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3 teaspoons
ground walnuts
Directions
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Peel and prepare the eggplants:
Peel the eggplants and slice them lengthwise. Sprinkle with salt and let them sit for 20–30 minutes to remove bitterness. Then rinse and dry.
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Fry the eggplants:
In a pan with oil, fry the eggplants until golden brown and soft. Set them aside on paper towels to absorb excess oil.
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Fry the onions:
In the same pan, fry the sliced onions until golden and crispy. Keep some aside for garnish.
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Sauté the garlic:
Add minced garlic (and turmeric if using) to the remaining onions in the pan and sauté briefly.
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Mash everything:
Add the fried eggplants to the pan and mash them with a fork or potato masher. Mix well.
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Add kashk:
Add the kashk gradually, mixing it into the eggplant. Save a little for garnish. Simmer on low heat for about 5–10 minutes. Adjust salt and pepper
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Prepare the mint:
In a small pan, heat 1 tbsp oil and add dried mint. Stir quickly and remove from heat (do not burn!).
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Serve:
Transfer the dip to a serving dish. Garnish with fried onions, mint oil, kashk, and optionally crushed walnuts or saffron.
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