Kashk bademjan
کشک بادمجان
Kashk bademjan with bread and usual side dishes
ClassificationBorani
Main raw materialsEggplant and Kashk
originIranIran
historyprobably from Qajar dynasty
serving temperatureBoth hot and cold

Kashk bademjan (Persian: کشک بادمجان), alternatively kashk-e bademjan or Kashk o bademjan (Persian: کشک و بادمجان), is a staple Iranian dish made with "kashk and eggplant" – also the literal translation of its Persian language name.[1][2] The dish is served as a dip and typically garnished with liquid saffron, sautéed onions, garlic and often walnuts.[1] It can be consumed either as an appetizer or a main dish, and is typically eaten with fresh bread.[3]

Ingredients for cooking

Here let's dive into how this delicious Iranian cuisine is made:

  • Eggplant
  • Strained yogurt
  • Chopped onions
  • Oil
  • Salt
  • Crushed garlic
  • Dried mint
  • Saffron threads
  • Ground walnuts
  • Chopped onion stems
  • Walnut powder

Recipe

  1. Peel the eggplant, sprinkle salt on it, and after an hour when it becomes bitter, rinse it with cold water and let the water drain.
  2. Sauté the eggplant in oil over low heat. Remove the eggplant from the pan and sauté the chopped onions in the remaining oil. Then sauté the garlic slightly.
  3. Add turmeric and sauté dried mint in the mixture. After the mint is fried, return the eggplant to the pan, add a little water, and let it cook on low heat for half an hour until it becomes tender. Alternatively, you can mash it to make it uniform.
  4. Finally, add some crushed walnuts and decorate it with walnuts, strained yogurt, fried onions, and fried garlic.

Cook Kashk Bademjan and enjoy the meal.

See also

References

  1. 1 2 Moraba, Kareh (2016). "The Story of Kashk". Gastronomica. 16 (4): 97–100. doi:10.1525/gfc.2016.16.4.97. JSTOR 26362399. Archived from the original on 22 November 2021. Retrieved 2 June 2022.
  2. ↑ Batmanglij, Najmieh (2011). Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies. Mage Publishers. ISBN 9781933823478.
  3. ↑ "Kashke Bademjan". Persian Mama. Archived from the original on 24 March 2016. Retrieved 26 March 2016.


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