Kashk-e Bademjan is a creamy, savory Persian dip featuring roasted eggplants blended with aromatic spices, caramelized onions, and kashk (fermented yogurt). This beloved dish is a staple in Iranian cuisine, offering a rich, tangy flavor that pairs perfectly with warm flatbread or as a side to rice dishes. Follow this step-by-step recipe to create an authentic Kashk-e Bademjan at home that’s bursting with Middle Eastern flavors.
Ingredients (Serves 4-6)
For the Eggplant Base:
- 3 large eggplants (about 2.5 lbs)
- 3 medium onions, thinly sliced
- 4 cloves garlic, minced
- 1/4 cup vegetable oil (or olive oil)
- 1 tsp turmeric powder
- 1/2 tsp ground black pepper
- 1/2 tsp salt (adjust to taste)
- 1/4 cup water (for cooking)
For the Kashk Mixture:
- 1/2 cup kashk (liquid whey or substitute with sour cream/yogurt)
- 1/4 cup hot water (to dilute kashk)
For Garnish:
- 2 tbsp dried mint
- 1 small onion, thinly sliced
- 2 tbsp walnuts, chopped (optional)
- 1 tbsp vegetable oil (for frying garnish)
- Pinch of saffron threads (optional, soaked in 1 tbsp hot water)
To Serve:
- Warm flatbread (like lavash or pita) or steamed rice
Equipment Needed
- Large baking sheet
- Non-stick skillet or frying pan
- Mixing bowl
- Fork or potato masher
- Small saucepan (for kashk)
- Small frying pan (for garnish)
Step-by-Step Instructions
Step 1: Roast the Eggplants
- Preheat the oven to 400°F (200°C).
- Prepare the eggplants: Wash and dry the eggplants. Pierce each eggplant several times with a fork to prevent bursting.
- Roast: Place eggplants on a baking sheet and roast for 45-60 minutes, turning occasionally, until the skin is charred and the flesh is soft.
- Cool and peel: Remove eggplants from the oven and let them cool slightly. Peel off the charred skin and scoop out the soft flesh into a bowl. Mash the flesh with a fork or potato masher until smooth. Set aside.
Tip: For a smokier flavor, roast eggplants directly over a gas flame (using tongs) until charred, then finish in the oven.
Step 2: Cook the Onion and Garlic Base
- Heat oil: In a large non-stick skillet, heat 1/4 cup vegetable oil over medium heat.
- Caramelize onions: Add the thinly sliced onions and cook for 15-20 minutes, stirring occasionally, until golden brown and caramelized.
- Add garlic and spices: Stir in the minced garlic, turmeric, black pepper, and salt. Cook for 1-2 minutes until fragrant.
- Combine with eggplant: Add the mashed eggplant to the skillet. Stir well to combine with the onion mixture.
- Cook the mixture: Add 1/4 cup water to prevent sticking. Cook on medium-low heat for 10-15 minutes, stirring occasionally, until the mixture thickens and the flavors meld.
Tip: Stir frequently to avoid burning, and adjust seasoning if needed.
Step 3: Prepare the Kashk
- Dilute the kashk: In a small saucepan, mix 1/2 cup kashk with 1/4 cup hot water. Stir over low heat until smooth and creamy. If using sour cream or yogurt as a substitute, skip heating and simply mix until smooth.
- Incorporate kashk: Add half of the diluted kashk to the eggplant mixture in the skillet. Stir well and cook for 5 more minutes to blend the flavors. Reserve the remaining kashk for drizzling.
Tip: Kashk is salty, so taste before adding more salt to the dish.
Step 4: Prepare the Garnish
- Fry the onions: In a small frying pan, heat 1 tbsp vegetable oil over medium heat. Add the thinly sliced onion and fry for 5-7 minutes until crispy and golden. Remove and drain on a paper towel.
- Toast the mint: In the same pan, add dried mint and toast for 30 seconds until fragrant. Be careful not to burn it.
- Optional saffron: If using saffron, soak a pinch of threads in 1 tbsp hot water for 10 minutes to release its color and aroma.
Step 5: Assemble and Serve
- Plate the dip: Transfer the eggplant mixture to a serving dish. Create a slight well in the center.
- Drizzle kashk: Pour the reserved kashk over the top, letting it pool in the center.
- Add garnishes: Sprinkle the crispy fried onions, toasted mint, and chopped walnuts (if using) over the dip. Drizzle with saffron water for an elegant touch.
- Serve: Present the Kashk-e Bademjan warm with flatbread or alongside rice. It’s perfect as an appetizer or side dish.
Tips for Success
- Choosing eggplants: Look for firm, glossy eggplants with smooth skin. Smaller eggplants tend to have fewer seeds and a sweeter flavor.
- Kashk substitutes: If you can’t find kashk, use sour cream or Greek yogurt mixed with a touch of lemon juice for tanginess.
- Make it vegan: Replace kashk with a plant-based yogurt and skip the walnuts if preferred.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.
Why You’ll Love Kashk-e Bademjan
This dish is a celebration of simple ingredients transformed into something extraordinary. The creamy eggplant, tangy kashk, and aromatic garnishes create a harmony of textures and flavors that’s both comforting and exotic. Whether you’re hosting a dinner party or craving a taste of Persia, this recipe will impress with its depth and authenticity.
Variations to Try
- Spicy Kick: Add a pinch of red chili flakes to the eggplant mixture for heat.
- Herb Boost: Stir in fresh chopped parsley or cilantro before serving.
- Cheesy Twist: Sprinkle crumbled feta on top for a Mediterranean flair.
Kashk-e Bademjan is more than just a dip—it’s a journey to the heart of Persian cuisine. With its velvety texture and bold flavors, it’s sure to become a favorite in your kitchen. Grab your eggplants and start cooking this authentic recipe today!
