Kashke Bademjan

Kashke Bademjan is one of the most beloved and traditional dishes in Iranian cuisine, with roots that go back centuries. It’s enjoyed across various regions of Iran and known for its rich, comforting flavor.

This authentic Persian dish can be easily made at home with simple ingredients like eggplant, kashk (a type of fermented whey), garlic, onions, and a few spices. Kashke Bademjan is typically served warm, accompanied by fresh bread and a platter of fragrant herbs—known as sabzi khordan—which may include mint, parsley, basil, and scallions. Together, they create a flavorful and balanced experience that’s both hearty and refreshing.

In another method of preparing this dish, the kashk and the eggplant mixture are cooked separately and served that way as well. In this version, a dish very similar to Khoresht-e Gojeh Bademjan (tomato and eggplant stew) is first prepared. It consists of fried onions, fried eggplants, garlic, and dried mint. Once this mixture is ready, the kashk is prepared separately with salt, turmeric, and mint, and both components are served in separate dishes at the table. This method is preferred by those who like to enjoy kashk separately from the main dish.

My Kashke Bademjan Recipe Is A Bit Different

In this method, after frying the eggplants, I cook them along with the other ingredients. This allows all the flavors to blend together more thoroughly, resulting in a richer and more flavorful Kashk-e Bademjan.

What Is Kashk?

Kashk is a traditional Iranian dairy product used to add a tangy, salty flavor to many Persian dishes. It’s made from fermented yogurt or whey that has been drained, cooked, and either dried into small pieces or sold as a thick liquid.

It’s most commonly used in dishes like Kashke Bademjan (eggplant dip), Ash Reshteh (herb and noodle soup), and Kaleh Joosh (a warm yogurt and walnut dish). Kashk adds depth of flavor and creaminess to both appetizers and stews.

Benefits of Kashk

• Rich in calcium, protein, and vitamin B.
• Due to its high protein content, it is beneficial for the growth and strengthening of bones.
• However, since it is usually salty, it’s important not to overconsume it.

How To Make Kashke Bademjan Persian Eggplant Dip?

To prepare Kashke Bademjan, first peel and slice the eggplants, then soak them in salted water to remove their bitterness. After draining and pressing the eggplants to remove excess water, fry them in oil and set aside.

Next, sauté the onions and garlic in oil. Add the mashed eggplants and turmeric, and continue to sauté. Then add crushed walnuts and kashk (fermented whey) to the mixture. Once the excess moisture has evaporated, garnish the dish with fried mint, fried onions, fried garlic, and a drizzle of kashk, and serve.

Kashke Bademjan Recipe

1. Preparing the Eggplants

To make Kashk-e Bademjan, start by peeling the eggplants and cutting them in half lengthwise. Place them in a large bowl filled with 2 liters of water and one tablespoon of salt. Let the eggplants soak in the salted water for about one hour to remove their bitterness.

2. Frying the Eggplants

Now, pat the eggplants dry using a clean kitchen towel. (This helps them absorb less oil during frying.) Once dry, fry the eggplants in a little oil until golden and cooked through.

3. Cooking the Eggplants

Place the fried eggplants in a pot and add some warm water. Let them cook over low heat for about 30 minutes until they become completely soft and tender.

4. Adding Kashk and Walnuts

Once the eggplants are fully cooked, add the kashk and let it simmer for about 15 minutes. Then, add the chopped walnuts. Taste and add a little salt if needed.

5. Sautéing the Onions and Garlic

Sauté the onions in a pan with a little oil. Once the onions begin to change color, add the turmeric and pepper. This helps the color of the turmeric and the aroma of the pepper stay more vibrant in the dish. After the onions have sautéed with the spices, add the garlic and let it sauté for another minute with the onions and spices.

6. Preparing Fried Mint

To make fried mint, heat some oil in a small pan and sauté the mint leaves. Be careful not to sauté the mint for more than 30 seconds, as it can burn and become bitter.

Final Step

Add the fried garlic, onions, and mint to the kashke bademjan and let them cook together for a few minutes.

Can Kashke Bademjan be served cold?

Yes, Kashke Bademjan can be served either cold or warm, and in both cases, it is considered a delicious and popular dish.

Serve the kashke bademjan in a suitable dish and garnish with fried mint, fried onions, kashk, and chopped walnuts.

Tips for Preparing Kashke Bademjan

• It’s better to place the fried eggplants on a metal rack so that the excess oil can drain out gradually.
• Be careful not to over-sauté the garlic and mint, as this can make them bitter.
• When adding salt to the Kashke Bademjan, be cautious to avoid making the dish too salty.
• You can add the kashk and walnuts when serving.
• For a lighter version of Kashke Bademjan, you can grill the eggplants instead of frying them.
• Using walnuts helps balance the cold nature of kashk.