Kashk-e Bademjan – Iranischer Auberginen Dip

Kashk-e Bademjan – Iranian Eggplant Dip

Pane-Bistecca
Kashk-e Bademjan is one of the most popular dishes in Iran, a typical Persian specialty made from eggplants, garlic, turmeric and much more. It also includes a topping of roasted onions, garlic and walnuts, which you should definitely make as it gives the dish a unique flavor.

This dish can be served as a starter or as a main course. Persian flatbreads such as lavash or barbari go best with it.

Kashk is a type of fermented sheep’s yoghurt, it tastes similar to a mature Roquefort cheese, smells very strong and is salty. It should be used sparingly, as it quickly makes your dish too salty and sour. You can replace it with sour cream or Greek yogurt, but it loses its flavor.

Piaz Dagh, the topping, is very popular in Persia and is served on soups, burgers and hummus.

This delicious dish comes from the kitchen of my sister Marisa, who is married to an Iranian. She always cooks us wonderful Iranian food when we visit her!

That’s why this dish is also taking part in Volkermampft,s Culinary World travel which is traveling to Iran this month.
Prep time
35 min
Cooking time
55 min
Portions
4-8
Total time
1 h 30 min

Ingredients

Serves 4 people as a main course or 8 people as a starter:

  • 5 medium size Eggplants

  • 1 Onion, diced

  • 5 Garlic cloves, sliced

  • 1 1/2 tsp Turmeric

  • 1/2 tsp Pepper

  • 75 ml Water

  • 1/2 tsp Saffron Strings

  • 6 tbsp Kashk – or Greek Yoghurt

  • 1 tbsp Mint, dried, not fresh Mint!

  • Olive Oil

  • Salt

  • Topping:

  • 1 Onion, sliced

  • 2 tsp Sugar

  • 1 tbsp Mint, dried, Not fresh Mint!

  • Walnuts

  • Olive Oil

Instructions

1

Step 1

Wash and dry the eggplants, cut off the ends. Cut into thick oblong slices, score the flesh into large diamonds and salt well. Leave to stand for half an hour so that they absorb water.
2

Step 2

Preheat the oven to 200°. Dry the eggplants well, place on a baking tray, brush with olive oil and grill for 25-30 minutes.
3

Step 3

Fry the onion and garlic in a little oil for 10 minutes. Finely grind the saffron with a mortar.
4

Step 4

Remove the eggplants from the oven, add to the onion mixture, add 1/2 cup of water to the onion and garlic mixture and season with turmeric, saffron, salt and pepper.
5

Step 5

Fry the dried mint in oil until crispy and add to the eggplant puree. Briefly remove from the heat.
6

Step 6

Return to the hob and bring to the boil briefly, reduce the heat and simmer for 10 minutes until the water has evaporated. Remove from the heat and mash everything with a fork.
7

Step 7

Briefly heat the liquid kashk, do not boil. Add 3 teaspoons of kashk to the kashk-e bademjan and stir well. Remove from the heat.
8

Step 8

In the meantime, fry the onions for the topping in hot oil for 10-15 minutes over a medium heat, add the sugar and allow to caramelize.
9

Step 9

Garnish with the roasted onions and some mint and/or walnuts. Serve warm.

Notes

Serve with flat bread. Here are more Iranian recipes.
Kashk-e Bademjan – Iranischer Auberginen Dip
Kashk-e Bademjan – Iranischer Auberginen Dip
Kashk-e Bademjan – Iranischer Auberginen Dip
Kashk-e Bademjan – Iranischer Auberginen Dip
Kashk-e Bademjan – Iranischer Auberginen Dip
Kashk-e Bademjan – Iranischer Auberginen Dip
Kashk-e Bademjan – Iranischer Auberginen Dip
Kashk-e Bademjan – Iranischer Auberginen Dip

Marisa

My sister Marisa and I in a Barbari Bakery in Tehran. 

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