کشک بادمجان
Kashk-e Bademjan
Smoky eggplant with tangy whey, fried mint and crispy onions.
Prep 15 min · Cook 40 minServes 4Easy
Ingredients
4 pers.
The story behind the dish
The most beloved Persian appetiser. Kashk — fermented whey — gives it a savoury depth found nowhere else in the cuisine.
Cooking mode
- 1Char the eggplants over a flame or roast at 220 °C until collapsed.
- 2Peel and mash the flesh.
- 3Fry the onion until deep golden; add garlic and turmeric.
- 4Add eggplant, simmer 15 minutes, then stir in the kashk.
- 5Top with mint fried in oil and the crispy onions.
Tips & troubleshooting
- ✦Charring over open flame gives the signature smokiness.
- ✦No kashk? Thick yoghurt with a squeeze of lemon comes close.
Rather taste the original?
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