📝 About This Recipe
Kashk-e Bademjan is one of Iran’s most beloved appetizers, a luxurious and smoky eggplant dip that defines the art of Persian hospitality. The dish centers around the unique, tangy depth of 'Kashk'—a fermented whey product that provides a creamy, umami-rich finish unlike any other dairy. Topped with crispy 'Piaz Dagh' (caramelized onions) and vibrant mint-infused oil, this dish is a masterclass in balancing earthy, salty, and savory flavors.
🥗 Ingredients
The Eggplant Base
- 2 pounds Italian Eggplants (peeled and sliced lengthwise into 1-inch thick planks)
- 1/2 cup Vegetable Oil (for frying; use avocado or grapeseed oil for high smoke point)
- 1 teaspoon Turmeric Powder (divided use)
- 1/2 cup Water (for simmering)
The Aromatics and Sauce
- 1/2 cup Liquid Kashk (available at Middle Eastern grocers; substitute with Greek yogurt and lemon if unavailable)
- 2 large Yellow Onions (thinly sliced into half-moons)
- 5 pieces Garlic Cloves (finely minced)
- 1/2 cup Walnuts (finely chopped or crushed)
- 1/2 teaspoon Sea Salt (adjust to taste as Kashk is naturally salty)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Garnish (Nana Dagh)
- 2 tablespoons Dried Mint (rubbed between palms to release oils)
- 3 tablespoons Extra Virgin Olive Oil (for the mint infusion)
- 4-5 pieces Whole Walnut Halves (for decoration)
- 1 pinch Saffron Thread (bloomed in 1 tsp hot water for a yellow drizzle)
👨🍳 Instructions
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1
Sprinkle the sliced eggplant planks with salt and let them sit for 20 minutes to draw out bitterness; pat them completely dry with paper towels.
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2
In a large non-stick skillet, heat 1/4 cup of vegetable oil over medium-high heat. Fry the eggplant slices in batches until golden brown on both sides, adding oil as needed.
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3
Remove the fried eggplants and set them on a plate lined with paper towels to drain excess oil.
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4
In the same skillet (wipe it out if there are burnt bits), add 2 tablespoons of oil and sauté the sliced onions over medium heat for 15-20 minutes until deeply caramelized and golden brown.
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5
Reserve half of the caramelized onions for garnish. To the remaining onions in the pan, add the minced garlic and 1/2 teaspoon of turmeric, sautéing for another 2 minutes until fragrant.
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6
Add the fried eggplants back into the skillet with the onion and garlic mixture. Pour in 1/2 cup of water, cover, and simmer on low heat for 15 minutes until the eggplant is very soft.
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7
Once the water has mostly evaporated, use a potato masher or a sturdy fork to mash the eggplant directly in the pan until it reaches a thick, chunky paste consistency.
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8
Stir in the chopped walnuts and the liquid kashk. Cook uncovered for another 5 minutes on low heat, stirring constantly to incorporate the flavors. The mixture should be thick and creamy.
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9
Taste the mixture before adding salt, as kashk is quite salty. Season with black pepper and additional salt if necessary.
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10
Prepare the 'Nana Dagh' (mint oil): Heat 3 tablespoons of olive oil in a small saucepan over low heat. Once warm (but not smoking), add the dried mint and the remaining 1/2 teaspoon of turmeric. Stir for only 30-60 seconds until the oil turns bright green and fragrant, then immediately remove from heat to prevent burning.
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11
Transfer the eggplant mixture to a shallow serving bowl, smoothing the top with the back of a spoon.
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12
Decorate the surface artistically with the reserved caramelized onions, the vibrant green mint oil, the bloomed saffron water, and the walnut halves.
💡 Chef's Tips
For a lighter version, you can roast the eggplant with a brush of oil at 400°F (200°C) instead of frying, though frying provides the most authentic flavor. If your Kashk is very thick, whisk it with 2 tablespoons of warm water before adding it to the pan to ensure it blends smoothly. Never burn the dried mint; it turns bitter instantly if the oil is too hot. The oil should be just shimmering when you add the herb. Using Italian or Persian eggplants is preferred over large Globe eggplants as they have fewer seeds and a creamier texture.
🍽️ Serving Suggestions
Serve warm with toasted Sangak or Lavash flatbread for an authentic experience. Pair with a side of fresh herbs (Sabzi Khordan) including radishes, mint, and scallions. A chilled glass of Doogh (Persian yogurt drink with dried mint) cuts through the richness beautifully. This dish works excellently as part of a larger Mezze platter alongside hummus and Shirazi salad.