Kashk-e Bademjan

About This Recipe

Kashk-e Bademjan is the undisputed monarch of the Persian appetizer table — fried or roasted eggplant mashed into deeply caramelized onions and garlic, then enriched with kashk, the tangy fermented whey that gives Persian cooking one of its most distinctive flavors. Finished with bloomed dried mint (nana dagh), toasted walnuts, and ribbons of extra kashk, the dip layers smoke, sweetness, earthiness, and ferment-funk in every scoop of warm bread. In Iran it opens restaurant meals and anchors mehmooni party spreads alike; abroad, it is often the dish that converts newcomers to Persian food. It is humble eggplant transformed into something genuinely complex.

Ingredients

Serves 6

• 4 largeeggplants
• 1/2 cupkashk (Persian whey) or thick sour cream
• 2 largeonions, thinly sliced
• 4 clovesgarlic, minced
• 1/4 cupwalnuts, roughly chopped
• 4 tbspoil
• 1 tspturmeric
• 1 tspdried mint
• 1 tspsalt

Instructions

1. 1

   Cook eggplant

   Pierce the eggplants several times and roast whole at 200°C for about 45 minutes until completely collapsed and soft, or char them directly over a gas flame for a smoky depth. Let cool slightly, then scoop out the flesh and roughly chop it, discarding the skins.

   Flame-charring the skins gives the dip its signature smokiness — even 2–3 minutes over a burner before roasting makes a difference.

2. 2

   Caramelize onions

   Fry the sliced onions in oil over medium heat for 25–30 minutes, stirring regularly, until deeply golden-brown and sweet — true caramelization, not just softening. Set aside a third for garnish, then add the garlic and turmeric to the rest and cook 2 minutes more until fragrant.

   Don't rush the onions; their slow-cooked sweetness is what balances the sour kashk.

3. 3

   Combine

   Add the eggplant flesh to the onion mixture and mash with the back of a spoon, cooking 5–8 minutes so the flavors marry and excess moisture evaporates. Off the heat, stir in most of the kashk and the walnuts, then season with salt — taste first, as kashk is already salty.

4. 4

   Serve

   Spread the warm dip on a platter. Briefly sizzle the dried mint in a tablespoon of hot oil for just a few seconds (nana dagh), and drizzle it over the top with the reserved caramelized onions, remaining walnuts, and ribbons of kashk. Serve warm with lavash or sangak.

   Mint burns almost instantly — pull the pan off the heat the moment it foams and darkens slightly.

Variations

• •

  Scatter pomegranate seeds over the top for brightness and color contrast.

• •

  Substitute Greek yogurt or sour cream if kashk is unavailable, adding a squeeze of lemon for tang.

• •

  Add a pinch of saffron water to the onions for a festive, golden version.

• •

  Stir in sautéed mushrooms for a heartier dip that can serve as a light vegetarian main.

Storage

Refrigerate in an airtight container for up to 4 days; rewarm gently in a pan with a splash of water. Add the kashk drizzle, fried mint, and onion garnish fresh at serving time.

Frequently Asked Questions