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Kashke Bademjan
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Kashke Bademjan

Kashke bademjan is a traditional vegetarian dish meaning “kashk and eggplant”, the 2 main ingredients of the recipe.

Prep Time
30 mins
Cook Time
30 mins
Resting Time
15 mins
Total Time
1 hr
Servings: 6 people
Calories: 167 kcal
Course: Main Course
Cuisine: Persian, Iranian

Ingredients

  • 5 Chinese eggplant peeled and thinly sliced vertically, small
  • ½ cup olive oil
  • 2 onion thinly sliced, medium
  • 6 cloves garlic , pressed
  • 3 tablespoons dried mint
  • ¼ teaspoon turmeric powder
  • 4 tablespoons water lukewarm
  • ½ tablespoon saffron threads
  • 3 tablespoons water boiling
  • ½ cup kashk liquid form
  • salt
  • black pepper or ground Cayenne pepper, to taste, ground
Toppings (to taste)
  • nut crushed
  • pomegranate seeds
  • onion caramelized, fried
  • mint leaves fresh, a few
Equipment
  • Mortar and pestle
  • Skimmer
  • Potato masher

Instructions

    Cup of Yum
  1. Using a mortar and pestle, grind the saffron threads to powder and pour them into a small bowl.
  2. Pour the 3 tablespoons of boiling water over the saffron and leave to infuse for at least 15 minutes.
  3. In a frying pan, heat 5 tablespoons of olive oil over medium heat then add the sliced ​​eggplant, in batches, and sear them on both sides until they are golden, even slightly caramelized.
  4. Remove them from the pan using a skimmer and place them on paper towel.
  5. Heat the remaining olive oil in a deep skillet or Dutch oven over medium heat and add the onions.
  6. Fry them, stirring frequently, until they are tender and golden, even caramelized.
  7. Over low heat, add the garlic, dried mint and turmeric to the onions and stir until well combined.
  8. Once the onions are done, possibly reserve 2 to 3 tablespoons for garnish.
  9. Add the aubergines to the pan with the onions, salt, pepper (or Cayenne pepper), and mix well.
  10. Add lukewarm water and cover. Cook for 10 minutes over medium heat, stirring frequently.
  11. Once the liquid has reduced, leave the eggplants in the pan and, over low heat, mash the eggplant using a potato masher or a fork until a coarse purée forms.
  12. Add the saffron infusion and mix well.
  13. Then add the kashk and mix well.
  14. Cook again over low heat for another 5 minutes, stirring often.
  15. Transfer the kashke bademjan to a bowl and garnish with mint leaves, reserved caramelized onions, crushed walnuts and/or pomegranate seeds.
  16. Serve hot or warm with lavash bread, barbari bread, or pita bread.