Kashk-e-Bademjan

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Kashk-e-Bademjan

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Ingredients

Adjust Servings:
3 medium Italian eggplants peeled
4 tbsp Vegetable Oil
2 large garlic clove minced
½ cup Water
⅓-1/2 tsp Kosher Salt
⅛ tsp fresh grounded black pepper
⅓ cup walnuts grinded
1 large yellow onion or white onion, peeled and diced medium
3 tbsp Vegetable Oil
2 tsp mint leaves crushed dried
1 tbsp bloomed saffron
¾ cup Kashk fermented yogurt bought from middle eastern stores or substitute with sour cream or Greek yogurt
a few fresh dill leaves add a nice touch as garnish (optional)
  • 45
  • Serves 2
  • Medium

Ingredients

Directions

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Kashk-e-Bademjan is an Iranian eggplant dip and appetizer that is the star of any table.

With it’s smoky grilled eggplant aroma, tangy and creamy Persian whey sauce, and crispy sautéed mints on top, it deserves center attention on any Iranian spread.

Food temperament: Kashke-Bademjan, like many Iranian dishes, is cleverly balanced in its ingredients and is considered to be a neutral dish.

Based on ancient Iranian medicinal practices, each food has either a cold or a warm character. When cold and warm ingredients are combined together, the result is a neutral dish that is in balance with the body. Kashke-Bademjan is one of those dishes that is good for both groups.

How to Make Kashsh-e-Bademjan:

  1. Cut the peeled eggplants in half, lengthwise.
  2. Over medium high heat, put 4 tbsp vegetable oil in a nonstick skillet. Lay the eggplant in the skillet, cover and fry until golden brown on one side. Flip the eggplant over, and cook until the eggplant can easily be poked with a fork. Eggplant can burn quite quickly, so check for when they turn golden brown.
  3. In another skillet, heat 3 tbsp olive oil over medium heat and fry the diced onion until golden brown.
  4. Add the minced garlic, water, kosher salt, and freshly ground black pepper to the fried eggplant. Cover and cook over low heat until the eggplant is very tender and all the water has cooked off. Then mash the eggplant into small pieces.
  5. Once the fried onions are golden brown, remove from the heat and add 2 tsp crushed dried mint. Stir for 30 seconds to combine and set aside for the garnish.
  6. Add the walnuts and bloomed saffron to the mashed eggplant. Give it a good stir to blend well.
  7. Transfer the eggplant mixture to the serving bowl. Sprinkle the top with the reserved fried onion and mint mixture. Put your Kashk on the top and garnish with dill and crushed walnut as desired.
  8. Serve warm or at room temperature with toasted flat or lavash bread.
Kashsh-e-Bademjan
Kashsh-e-Bademjan
Kashsh-e-Bademjan
Kashsh-e-Bademjan

 

Armita Hosseini

Armita is an Iranian-Canadian psychologist, self-taught cook, and food stylist who is passionate about the artistic expression of various international cuisines, particularly middle eastern and traditional Iranian cuisine. She has been cooking for the past 10 years and treats food as an art form and draws inspiration from colours, flavours, texture, art and her fond childhood memories, growing up in Tehran, Iran. She hopes to bridge the gap between culture, art, food, and design, while showcasing a refreshing take on traditional Iranian recipes and ingredients. Her philosophy of cooking is that, it’s a tool that can close cultural gaps, raise awareness for important humanitarian and global causes, and bring togetherness. She used her baking and food styling talent to raise funds for global causes. Her most recent fundraising projects have raised funds for victims of the August 2020 Beirut Explosion, Canada’s Food Bank and children/families living under poverty line in improvised region of Sistan and Baluchistan, Iran. She hopes the highlight the values of generosity, richness and kindness that Iranian cuisine offers to the world, by elevating the beauty of many regional/traditional Iranian dishes, one plate at a time. Armita’s inspiration for the featured spiral design of the traditional Kashke Bademjan appetizer dish comes from natural shapes in nature.

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