Kashk-e Bademjan (Persian Smoky Aubergine Dip with Kashk)

About This Recipe

Kashk-e bademjan (کشک بادمجان) is one of the most distinctive and beloved dishes of Persian cuisine — an aubergine preparation that elevates a humble vegetable to extraordinary heights through the power of contrasting flavours and textures. Aubergines are either flame-charred over a gas burner or roasted whole in a hot oven until they collapse and their interior turns silky-smoky. The flesh is then mixed with sauteed onion, garlic, walnuts, dried mint, and turmeric, and the whole mixture is enriched with kashk — the fermented whey that is a cornerstone of Persian cooking, adding a profound sour creaminess that is uniquely Iranian. The dish is finished with three garnishes applied separately: more kashk swirled in curls, caramelised onion fried golden with turmeric, and sizzled dried mint in butter. These garnishes are not merely decorative — they provide contrasting pockets of crispy, sour, and aromatic flavour in every bite. Served as a starter or meze with warm sangak or barbari bread, kashk-e bademjan is the dish many Iranian-food newcomers find most revelatory.

Ingredients

Serves 4

• 3 largeaubergines (eggplants)(about 1kg total)
• 2 largeonions(thinly sliced)
• 4 clovesgarlic(minced)
• 50 gwalnuts(roughly chopped)
• 1 tspturmeric(divided)
• 2 tbspdried mint(divided)
• 4 tbspoil
• 1 tspsalt
• 1/2 tspblack pepper
• 150 mlkashk(fermented whey; or thick Greek yogurt + lemon as substitute)
• 2 tbspbutter(for mint topping)

Instructions

1. 1

   Char the aubergines

   Place whole aubergines directly over a gas flame or under a very hot grill, turning with tongs every few minutes, until completely charred on the outside and collapsed and soft inside — about 15–20 minutes. Cool, then peel off the blackened skin, letting any liquid drain away. The smokiness is essential.

   If you don't have a gas burner, pierce aubergines and roast whole at 240°C for 45–50 minutes until fully collapsed and caramelised.

2. 2

   Fry the onion and garlic

   Heat 3 tbsp oil in a wide pan over medium heat. Add the onions and fry for 20 minutes, stirring often, until deep golden and sweet. Add garlic, 1/2 tsp turmeric, and walnuts. Fry for 3 more minutes.

3. 3

   Combine and simmer

   Add the drained, chopped aubergine flesh to the pan. Stir well to combine with the onion mixture. Add 1 tbsp dried mint, salt, and pepper. Cook over medium heat for 10 minutes, mashing and stirring, until the mixture is fairly homogeneous but still has some texture.

4. 4

   Add kashk

   Stir half the kashk into the aubergine mixture and cook for 5 more minutes. The kashk will thicken the mixture and add a rich sourness. Taste for seasoning.

5. 5

   Prepare toppings

   For the crispy onion topping: fry the remaining onion (set aside a small portion) separately in 1 tbsp oil with remaining turmeric until deep golden. For the mint butter: melt butter in a tiny pan, add remaining 1 tbsp dried mint, remove from heat.

6. 6

   Plate and serve

   Spread the aubergine mixture on a shallow plate. Swirl remaining kashk on top. Scatter crispy onions over. Drizzle with mint butter and scatter a few walnut pieces. Serve warm with flatbread.

Variations

• •

  With meat: fry 200g ground beef with the onion in step 2 for a heartier version served as a light main.

• •

  Mirzaghasemi: the Gilani variation adds tomato and egg to the charred aubergine and omits the kashk for a completely different but equally delicious dish.

Storage

Keeps in the fridge for up to 4 days. Reheat gently in a pan. Make toppings fresh each time — the crispy onions and mint butter do not store well.

Frequently Asked Questions