Kashk Bademjan: Authentic Persian Recipe (Grilled & Restaurant-Style)
Kashk Bademjan is one of those Iranian appetizers that is popular throughout the country as a light and flavorful dish. The aroma of hot kashk in this delicious appetizer is truly appetizing, especially if you enjoy sour flavors.
This appetizer is served in some restaurants on appetizer tables, and some people enjoy it as a light dinner.
Some vegetarians even use this dish as a main course alongside traditional Iranian Sangak bread. In my opinion, it’s an amazing combination. I usually enjoy it with a cold, chilled soda, because the sweetness of the soda mixed with the sourness of the kashk and the flavor of the eggplant gives me a kind of pleasure that’s hard to describe.
Variations of Kashk Bademjan
I know exactly two ways to make Kashk Bademjan, depending on your taste: one is the “grilled” version and the other is the “restaurant-style” version.
Personally, I prefer the grilled version because it gives the dish a smoky aroma, similar to smoked burgers, which can become its own signature flavor. You can try both and choose whichever one you enjoy more. 😄
This dish also has a similar counterpart called Mirza Ghasemi, which I will also teach you.
A Friendly Note for Lovers of Iranian Cuisine
I am Iranian, and therefore all the recipes I share with you I have cooked and tested many times. You, who are reading this, are probably a fan of Iranian and Eastern cuisine.
I would love to hear your thoughts on the dishes I share and see the results of your cooking. You might even discover tips that can help improve the dishes. For example, Iranian pilafs or stews like Ghormeh Sabzi and Gheimeh are some of the most common and, of course, the most delicious dishes.
If you make any of these dishes, please send me photos and share your feedback. I will definitely try it and add your name to my writings. This motivates me to keep going.
Grilled Kashk Bademjan Recipe
Step 1: Preparing the Eggplants
Making this dish is very simple. Wash and dry your eggplants. Then roast them over a gas flame or on a grill until the skin is completely charred. Set them aside to cool. Meanwhile, you can prepare your caramelized onions as explained on this site.
Step 2: Preparing the Base
At this stage, slice your onions very thinly, or if you prefer, dice them finely so they are less visible in the dish. Caramelize the onions, then add the crushed garlic to the sautéed onions. Add pepper and turmeric at this stage.
Keep a little fried onion aside; we will need it later.
Step 3: Combining the Eggplants
While you are sautéing the onions, the eggplants will cool down. Peel them thoroughly so that no charred skin remains. Then mash the eggplants. You can use a food processor or a potato masher. I prefer using a masher because I enjoy the texture of some unmixed eggplant pieces in the dish.
Add the mashed eggplants to the sautéed onions and garlic.
Step 4: Preparing the Kashk
Boil the kashk in water. Remember, if you add kashk without boiling it, it will become lumpy. If the kashk is too sour, you can mellow it with a spoonful of yogurt or a little milk. This depends entirely on your taste.
Step 5: Adding the Kashk and Walnuts
I personally prefer not to add walnuts, as the shells can make the dish slightly bitter. However, for a richer and more luxurious version of Kashk Bademjan, some people add chopped walnuts.
If you want to add walnuts, first chop them and remove the shells using a sieve. Sauté the walnuts for a few minutes, then gradually add the kashk to the dish and stir until thick and glossy. Now is the time to adjust the salt. Do not add salt before adding kashk, as it can make the dish too salty.
Keep a few walnuts aside for garnish.
Final Step: Serving the Dish
Fry some mint in hot oil for a few seconds. Serve the Kashk Bademjan in a dish, garnished with the fried mint, fried onions, and the reserved walnuts. You can also add a little saffron while mixing in the kashk. This will enhance the flavor.
Restaurant-Style Kashk Bademjan Recipe
Course: AppetizersCuisine: Persian, iranian, Middle EasternDifficulty: Easy4
servings30
minutes40
minutesThe steps are mostly the same as above, except the eggplants are fried, which requires a bit more effort.
Ingredients
Eggplant (medium) 5–6
Onion (medium) 3
Garlic 6–8 cloves
Thick kashk 16–20 tablespoons (1–1¼ cups)
Dried mint 2 tablespoons
Chopped walnuts 5–6 tablespoons
Cooking oil as needed
Turmeric ½ teaspoon
Black pepper to taste
Salt at the final stage
Brewed saffron (optional) 4 teaspoons
Water (for thinning and boiling the kashk) ¾ cu
Directions
- Step 1
Peel and slice the eggplants. Then soak them in salted water for 30 minutes. Afterward, drain and rinse thoroughly to remove the salt. This helps reduce oil absorption. Note: In restaurants, eggplants are usually salted instead of soaked in water, then rinsed before frying. - Step 2
Slice or dice the onions and fry them. Add crushed garlic and then spices and pepper. Reserve some onions for garnish. - Step 3
Mash the fried eggplants and add them to the onions. Once slightly sautéed, add walnuts. - Step 4
Boil the kashk and gradually add it to the dish, stirring until fully combined and thick. Add a little saffron at this stage.
Serve with walnuts, onions, and a little fried mint. Enjoy!
🟥Things You Should NOT Do When Making This Dish
- Do not add kashk without boiling it
It will become lumpy. - Do not salt before adding kashk
Kashk is naturally salty, and the dish may become too salty. - Do not over-fry the garlic
Burnt garlic makes the dish bitter. - Do not burn the mint
Fry mint for only a few seconds; burnt mint tastes bad. - Do not fry wet eggplants
Make sure they are completely dry after soaking or rinsing; otherwise, they will absorb too much oil. - Do not pour cold kashk all at once
Add it gradually and stir. - Do not add walnuts with shells
The thin skin of walnuts makes the dish bitter. - Do not use undercooked eggplants
Eggplants should be fully soft; otherwise, the dish will taste raw. - Do not use high heat at the final stage
Kashk can curdle or burn.
