Iranian Starter

Kashk-e Bademjan

Kashk-e Bademjan is a Persian aubergine spread with caramelised onion, mint, walnuts and tangy kashk yoghurt whey. This version uses measured ingredients, clear visual cues and the traditional flavour balance that makes the dish distinctive.

Jump to recipe More Iranian food
30 minsPrep time
45 minsCook time
Serves 6Servings
MediumDifficulty
Kashk-e Bademjan
About this dish

Kashk-e Bademjan: the story on the plate

Kashk-e Bademjan is a Iranian starter with a clear sense of place. Kashk-e bademjan is a classic Persian aubergine dish named for kashk, a fermented dairy product that brings sharpness and savoury depth. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Historical background

Kashk-e bademjan is a classic Persian aubergine dish named for kashk, a fermented dairy product that brings sharpness and savoury depth.

Why it is famous

It is common as a mezze-style starter or shared appetiser and demonstrates the Persian layering of fried onion, herbs, nuts and dairy around vegetables.

Cultural significance

It is common as a mezze-style starter or shared appetiser and demonstrates the Persian layering of fried onion, herbs, nuts and dairy around vegetables.

Nutrition

Estimated nutrition per serving

These figures are estimates per serving. Actual nutrition can vary with the brands and exact amounts you use, how much oil, dressing or sauce is absorbed, any substitutions or added extras, and the portion size served.

A practical guide for comparing recipes and planning meals.

360Calories
10gProtein
24gCarbs
27gFat
Ingredients

What you need

  • 1000 aubergines, peeled and sliced
  • 350 onions, thinly sliced
  • 18 Garlic, sliced
  • 2 dried mint
  • 1 ground turmeric
  • 180 kashk, or thick Greek yoghurt as substitute
  • 70 Walnuts, toasted and chopped
  • 80 neutral oil
  • 120 water
  • 1.25 fine salt
  • 0.5 black pepper
Method

Step-by-step method

Follow the recipe in order, tasting and adjusting seasoning where needed.

  1. Salt the aubergine slices lightly and leave 20 minutes, then pat dry. Brush with oil and roast at 220°C for 25–30 minutes until deeply browned and completely soft; this gives richness without soaking the slices in frying oil.
  2. Meanwhile cook onions slowly in 30 ml oil for 18–20 minutes until deeply golden. Remove half for garnish. Add garlic and turmeric to the pan and cook 1 minute.
  3. Add roasted aubergine and water, cover and simmer 10 minutes. Mash with a wooden spoon until thick and rustic rather than completely smooth.
  4. In a small pan, warm 15 ml oil and fry dried mint for only 10–15 seconds until fragrant, then remove from heat immediately; burnt mint turns bitter.
  5. Stir two-thirds of the kashk into the aubergine with half the mint oil and half the walnuts. Taste for salt because kashk can be salty.
  6. Spread onto a shallow plate and decorate with reserved onions, remaining kashk, mint oil and walnuts. Serve warm with flatbread.
Cook smarter

Tips, storage and serving advice

Shopping tips

Buy saffron threads rather than powder, Persian dried limes when possible, tart barberries and unsweetened pomegranate molasses. Rinse rice thoroughly so the grains steam separately. Check labels on compound ingredients such as sauces, spice blends, stocks, kimchi, fermented pastes and prepared breads when cooking for allergies.

Ingredient quality

For Kashk-e Bademjan, prioritise fresh or properly stored versions of aubergines, onions, garlic, dried mint; speciality seasonings should smell vivid rather than stale.

Common mistakes

Burning dried mint, undercooking aubergine and salting before tasting the kashk are the most common problems.

Chef’s tips

Fry dried mint for seconds, not minutes. Its aroma blooms instantly in hot oil.

How to know it is cooked

Aubergine collapses easily under a spoon and the mixture holds a soft mound without watery separation.

Plating advice

Spread in a shallow oval and use the garnishes to create deliberate stripes or swirls.

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