Kashk-o-Bademjan (کشکوبادمجان)—“whey and eggplant”—is a quintessential Persian appetizer that turns humble aubergines into a smoky, luxurious dip. Rich yet balanced by tangy kashk (fermented whey), it appears at family gatherings, mezze spreads, and upscale restaurants alike, often garnished so beautifully it borders on edible art.
Essence & Cultural Role
Long, leisurely frying draws out eggplant’s sweetness and develops a faint smokiness, while onions, garlic, and mint build an aromatic backbone. A drizzle of kashk lends creamy acidity reminiscent of sour cream but lighter and probiotic-rich. Served warm with lavash or sangak bread, the dish bridges rustic village kitchens and modern urban tables, proof of Iranian cuisine’s talent for elevating vegetables with minimal meat.
Core Ingredients (4–6 servings)
| Ingredient | Metric | US |
|---|---|---|
| Eggplants (long Asian or globe) | 750 g | ~1½ lb (3 medium) |
| Kashk* (liquid or paste) | 120 ml | ½ cup |
| Onions, thinly sliced | 200 g | 2 medium |
| Garlic cloves, minced | 3 | 3 |
| Dried mint | 2 tsp | 2 tsp |
| Turmeric | ½ tsp | ½ tsp |
| Walnuts, crushed (optional garnish) | 30 g | ¼ cup |
| Salt & freshly ground pepper | to taste | to taste |
| Neutral oil (sunflower or canola) | as needed | as needed |
*If kashk is unavailable, substitute equal parts thick Greek yogurt and sour cream plus a pinch of salt.
Quick Preparation
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Prep eggplants: Peel in wide stripes, slice lengthwise. Salt lightly and let sit 20 min; pat dry.
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Fry: In a heavy pan, shallow-fry eggplants until browned and fully soft. Drain on paper towels.
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Sauté aromatics: In 2 Tbsp oil, cook onions over medium-low heat until caramel-gold. Add garlic and turmeric; sauté 1 min. Reserve 2 Tbsp of this onion mix for garnish.
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Mash & simmer: Return eggplants to pan, mash with a spatula, season with salt and pepper, and cook 5 min to meld flavors. Stir in half the kashk and 1 tsp dried mint. If too thick, splash in water.
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Garnish & serve: Spoon onto a shallow platter. Warm remaining kashk with a bit of water to pouring consistency and swirl over the dip. Top with reserved onions, walnuts, and a sizzling drizzle of oil infused with the remaining dried mint.
Variations
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Tomato Lift: Add a spoon of tomato paste while sautéing onions for a subtle tang and deeper color.
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Smoky Grill Version: Char whole eggplants over open flame or grill, then peel and proceed—adds intense smokiness without extra oil.
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Meaty Twist: A few morsels of ground lamb browned with onions turn it into a heartier spread.
Pairing Tips
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Serve with warm flatbreads, fresh herbs (sabzi khordan), and crisp vegetables.
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Acts as a mellow counterpoint to spicy pickles (torshi) or chili-flecked kebabs.
Nutritional Snapshot (per ¼-cup)
Approx. 90 calories, 2 g protein, healthy monounsaturated fats from eggplant and walnuts, probiotics from kashk, and antioxidants from turmeric and garlic.
From casual picnics to formal feasts, kashk-o-bademjan showcases Iran’s flair for coaxing depth and elegance from a few pantry staples—smoky, creamy, herb-kissed, and irresistibly scoopable.