Authentic Persian Kashke Bademjan Recipe

Ingredients

  • 2 large eggplants
  • 1 medium onion
  • 2 cloves of garlic
  • 2 tablespoons vegetable oil
  • 1 teaspoon turmeric
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 cup kashk (whey)
  • 1/2 cup water
  • 2 tablespoons dried mint
  • 2 tablespoons vegetable oil (for mint oil)
  • 1/2 teaspoon saffron, dissolved in 2 tablespoons hot water

Steps and instructions

  1. Wash the eggplants and peel them. Cut each eggplant in half and place them in a colander. Sprinkle with some salt and leave for 15 minutes. This will help to draw out the bitterness.
  2. Rinse the eggplants and pat them dry. Cut them into cubes.
  3. Heat the vegetable oil in a pan over medium heat. Add the eggplant cubes and cook until they are soft and golden brown. Remove from the pan and set aside.
  4. Peel and finely chop the onion. Peal and mince the garlic.
  5. In the same pan, add more oil if necessary, then add the chopped onion. Cook until it becomes translucent. Add the minced garlic, turmeric, black pepper, and salt. Cook for a couple more minutes.
  6. Add the cooked eggplants back into the pan. Stir to mix with the onion and spices.
  7. Add the kashk and water to the pan. Reduce the heat to low, cover the pan, and let it simmer for 20 minutes.
  8. In a separate pan, heat 2 tablespoons of vegetable oil. Add the dried mint and stir for a minute until the mint becomes crispy but not burnt. Remove from heat.
  9. Add the saffron water to the eggplant and kashk mixture. Stir well to combine.
  10. Before serving, drizzle the mint oil over the kashk bademjan. Enjoy with warm bread.

Tools for making

  • Cutting board - to chop the onion and mince the garlic.
  • Knife - for cutting the eggplants and other ingredients.
  • Colander - to drain the eggplants after salting.
  • Pan - for cooking the eggplants and sautéing the onion and garlic.
  • Spatula - for stirring the ingredients in the pan.
  • Measuring spoons - for accurately measuring the spices and saffron.
  • Small bowl - to dissolve the saffron in hot water.
  • Separate small pan - for heating the vegetable oil to make the mint oil.
  • Stove - for cooking the ingredients.
  • Oven mitts or kitchen towels - for handling hot pans and pots.

Recipe variations

  • Add cooked ground beef or lamb to make it a meaty version of Kashke Bademjan.
  • Serve Kashke Bademjan with a side of Persian rice or naan bread.
  • Add roasted bell peppers or tomatoes for a different flavor profile.
  • For a spicier kick, add red pepper flakes or cayenne pepper to the onion and spice mixture.
  • Replace the eggplants with zucchini or yellow squash for a twist on the traditional recipe.
  • Garnish with pomegranate seeds or chopped fresh herbs like parsley or cilantro to add freshness and color.
  • Make it vegan by using a plant-based yogurt or cashew cream instead of kashk.
  • Add chopped walnuts or almonds for added crunch and texture.
  • Experiment with different spices such as cumin, coriander, or paprika to customize the flavor.

Recipe overview

Kashke Bademjan is a classic Persian dish that showcases the deep, rich flavors of eggplant, kashk (whey), and aromatic spices. This creamy, savory appetizer is traditionally served with warm bread and is sure to impress your guests at any gathering. In this recipe, we will guide you step by step to prepare Kashke Bademjan. First, we will prepare and cook the eggplants until they are beautifully golden brown, then we will create a flavorful mixture of onions, garlic, and spices. The star of this dish, kashk, is then added for its distinctive tangy flavor along with water and saffron-infused water which adds a delightful aroma and beautiful golden color to the dish. Lastly, a drizzle of mint oil gives the final touch to this exquisite appetizer. Follow these detailed instructions and you will prepare a delicious and authentic Kashke Bademjan. Enjoy the process and savor the delicious results!

Common questions

  1. Can I use a different type of eggplant? Yes, you can use other types of eggplants, but keep in mind that the cooking time may vary depending on the size and variety of the eggplant.
  2. What can I substitute for kashk? If you can't find kashk, you can substitute it with Greek yogurt or sour cream.
  3. Can I skip the saffron? While saffron adds a unique flavor and aroma to the dish, you can omit it if you don't have any. The dish will still be delicious without it.
  4. Can I make this recipe ahead of time? Yes, you can make Kashke Bademjan ahead of time. It can be refrigerated for up to 2 days. Just reheat it gently before serving.
  5. Can I freeze the leftovers? While it is technically possible to freeze Kashke Bademjan, the texture and taste may change slightly upon thawing and reheating. It is best enjoyed fresh.

Serving dishes and utensils

  • Cutting board - Used for cutting and preparing the eggplants and other ingredients.
  • Knife - Essential for chopping the onion, mincing garlic, and cutting the eggplants.
  • Colander - Used to rinse and drain the eggplants after salting them.
  • Pan - Needed for cooking the eggplants, onion, and spices.
  • Spatula - Useful for stirring and flipping the eggplants while cooking.
  • Small Saucepan - Used to heat the vegetable oil and fry the dried mint.
  • Measuring Spoons - Required for accurate measurement of turmeric, black pepper, salt, and saffron.

Origin stories

Longing for a taste of Iran's culinary prowess that ignites all senses? Enter Kashke Bademjan, an emblematic Persian dish loved by Iranians of all walks of life. This appetizing dish has been a staple in Iranian cuisine since time immemorial. Its origins trace back to the kitchens of the humble and the noble, alike. The core ingredient, eggplant, was known as the "Potato of Iran" in ancient times, as it was readily available and widely used across the region. The recipe has been passed down with much love through generations, with each family adding a touch of their unique culinary philosophy to it. Despite its simplicity, Kashke Bademjan is a testament to the magic that transpires when eggplant, kashk, and a sprinkle of spices dance together in a symphony of flavors. Its popularity isn't just confined within Iranian borders; it has found its way to tables worldwide, winning hearts, one delightful mouthful at a time.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.