Kashk-e Bademjan

Indulge in the rich, smoky flavors of Kashk-e Bademjan, a traditional Persian eggplant and whey dip that’s as comforting as it is irresistible. This authentic taste of Persian cuisine offers a satisfying fusion of textures and flavors that are sure to delight any palate.

Kashk-e Bademjan
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Kashk-e Bademjan

Recipe by Leila DarabiCourse: AppetizersCuisine: Persian
Servings

4-6

servings
Prep time

20

minutes
Cooking time

45

minutes

Ingredients

  • FOR THE DIP

  • 2 or 3 medium globe eggplants, whole

  • 1 large onion, diced

  • 3 cloves garlic, minced

  • 1/2 tsp turmeric

  • 2 1/2 tbsp dried mint (½ tsp for the base, 2 tbsp reserved for garnish)

  • 4 tbsp kashk (2 tbsp for the base, 2 tbsp reserved for garnish)

  • Salt to taste

  • FOR THE GARNISHES

  • A handful of walnut halves

  • 2 or 3 small shallots

  • 2 large cloves garlic

  • 2 tbsp dried mint (from the reserved amount above)

  • 2 tbsp kashk (from the reserved amount above)

  • One pinch of saffron threads (optional)

Directions

  • 1. ROAST THE EGGPLANTS
  • Place whole, unpeeled globe eggplants directly over a gas flame, turning occasionally until the skin is fully blackened and the inside is very soft (10–15 minutes per eggplant).
  • Alternatively, roast in a 450°F oven for 40–45 minutes until collapsed and tender, turning once after 20 minutes.
  • Once roasted, place eggplants in a covered bowl for 10–15 minutes to steam and cool. Then peel and discard the skin.
  • Transfer eggplant flesh to colander and set aside over a bowl or over the sink to continue to drain as you prepare garnish.
  • 2. MAKE THE BASE
  • In a wide skillet, heat oil over medium-low. Add diced onions and slowly caramelize until golden and soft (15–20 minutes).
  • Add minced garlic and cook for 1–2 minutes until fragrant.
  • Stir in turmeric and ½ tsp dried mint; cook briefly to bloom the spices.
  • Add the eggplant, using a fork or back of a wooden spoon to break it up.
  • Remove from heat and stir in 2 tablespoons of kashk. Add salt to taste.
  • Texture tip: Keep chunky for a rustic feel or pulse in a food processor for a smoother dip.
  • 3. PREP THE GARNISHES
  • Crispy Fried Shallots
  • Thinly slice 4–5 shallots using a mandolin or sharp knife.
  • Add to a small pot of neutral oil (like canola), starting with cold oil.
  • Heat over medium, stirring constantly. At the first signs of browning, remove from heat and continue stirring until fully browned.
  • Strain through a fine mesh strainer and drain on paper towels.
  • Once cooled, sprinkle with a little salt.
  • Zero waste tip: Save the leftover shallot oil for salad dressing or other uses.
  • Garlic Chips
  • Thinly slice garlic cloves with a mandolin or sharp knife.
  • Sauté in olive oil until golden and crisp. Drain on paper towels.
  • Sautéed Dried Mint
  • Heat 1 tbsp olive oil in a small pan.
  • Add the 2 tbsp reserved dried mint and sizzle for 15–20 seconds until aromatic. Do not let it burn. Remove immediately.
  • Bloomed Saffron (Optional but Recommended)
  • Grind a pinch of saffron threads in a mortar and pestle with a small pinch of coarse salt (some people use sugar instead).
  • Add 1–2 tablespoons of boiling hot water and let it steep for at least 5 minutes.
  • Use the liquid as a splash on top or mix a bit into the reserved kashk for a beautiful golden hue (the more saffron you use the brighter the color and more distinctive the flavor).
  • 4. GARNISH AND SERVE
  • Transfer the eggplant mixture to a shallow serving dish. Garnish generously and artfully with:
  • Dollops of reserved kashk (can be mixed with bloomed saffron for a yellow hue)
  • Crispy fried shallots
  • Garlic chips
  • Fried dried mint
  • handful of walnut halves, arranged for texture and contrast
  • Optional splashes of saffron water for color and aroma
  • Serve with warm flat bread, crudités and/or plain salted potato chips.

Notes

  • Less common ingredients, where to find them, and substitutions:
    Kashk is liquid whey (sometimes called fermented whey or fermented yogurt), available at Middle Eastern and South Asian speciality stores like Kalustyan’s in Manhattan; online at Sadaf.com or BaranMarket.com; or Damascus Bakery on Atlantic Ave also sells a blue box labeled “soup starter” that is essentially the same product
    You can substitute with Greek yogurt or labneh mixed with a squeeze of lemon juice and a pinch of salt, but you won’t get the same ethnic tang and if you live in New York, it’s worth seeking out the real thing
    Pomegranate molasses is concentrated pomegranate juice, sold at the Coop near the oils and vinegars
    Dried mint is available at the Coop in the tea section or in the spice section at specialty shops like Sahadi’s or Damascus Bakery on Atlantic Ave. It’s also very easy to wash and destem fresh mint you buy at the Coop or farmers’ market and either leave it out to dry for a few days or dry it out in the oven (or even your microwave) at low heat.
    Saffron is a spice made from the dried red stigmas of the Crocus sativus flower available at the Coop, Sahadi’s and any of the Middle Eastern dry goods shops on Atlantic Ave; Saffron grown in Iran is more expensive than Spanish saffron, but it’s deeper flavor and hue mean you will need less of it