Kashke Bademjan
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Unrated
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Prep Time
30 mins
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Cook Time
30 mins
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Resting Time
15 mins
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Total Time
1 hr
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Servings
6 people
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Calories
167 kcal
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Course
Main Course
Kashke Bademjan
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Kashke bademjan is a traditional vegetarian dish meaning “kashk and eggplant”, the 2 main ingredients of the recipe.
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Ingredients
- 5 small Chinese eggplants , peeled and thinly sliced vertically
- ½ cup olive oil
- 2 medium onions , thinly sliced
- 6 cloves garlic , pressed
- 3 tablespoons dried mint
- ¼ teaspoon turmeric powder
- 4 tablespoons lukewarm water
- ½ tablespoon saffron threads
- 3 tablespoons boiling water
- ½ cup liquid kashk
- salt
- ground black pepper (or ground Cayenne pepper, to taste)
Toppings (to taste)
- Crushed nuts
- pomegranate seeds
- Caramelized fried onions
- a few fresh mint leaves
Equipment
- Mortar and pestle
- Skimmer
- Potato masher
Instructions
- Using a mortar and pestle, grind the saffron threads to powder and pour them into a small bowl.
- Pour the 3 tablespoons of boiling water over the saffron and leave to infuse for at least 15 minutes.
- 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.
- Remove them from the pan using a skimmer and place them on paper towel.
- Heat the remaining olive oil in a deep skillet or Dutch oven over medium heat and add the onions.
- Fry them, stirring frequently, until they are tender and golden, even caramelized.
- Over low heat, add the garlic, dried mint and turmeric to the onions and stir until well combined.
- Once the onions are done, possibly reserve 2 to 3 tablespoons for garnish.
- Add the aubergines to the pan with the onions, salt, pepper (or Cayenne pepper), and mix well.
- Add lukewarm water and cover. Cook for 10 minutes over medium heat, stirring frequently.
- 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.
- Add the saffron infusion and mix well.
- Then add the kashk and mix well.
- Cook again over low heat for another 5 minutes, stirring often.
- Transfer the kashke bademjan to a bowl and garnish with mint leaves, reserved caramelized onions, crushed walnuts and/or pomegranate seeds.
- Serve hot or warm with lavash bread, barbari bread, or pita bread.
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