🇮🇷 Iran recipe
Kashk-e Bademjan
Kashk-e Bademjan is a luxuriously creamy eggplant dip that holds a special place in Persian mezze tradition. The dish transforms simple eggplant into something extraordinary through a combination of slowly fried eggplant, deeply caramelized onions, sharp garlic, and kashk, a tangy fermented whey product unique to Iranian cuisine. The interplay of the smoky eggplant, sweet onions, and tangy kashk creates a dip of remarkable depth.
Prep20 mins
Cook40 mins
Serves4
Difficultyeasy
Ingredients
- 4 medium eggplants, peeled and cut into 2cm cubes
- 120ml liquid kashk (or thick sour cream mixed with lemon juice)
- 2 large onions, thinly sliced
- 4 cloves garlic, thinly sliced
- 2 tablespoons dried mint
- 1 teaspoon ground turmeric
- 100ml vegetable oil
- 1 teaspoon fine sea salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 30g walnut pieces for garnish
Method
8 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 210
- Protein
- 5 g
- Carbs
- 13 g
- Fat
- 15 g
