How to Make Kashk Bademjan — A Creamy Eggplant Dip from the Heart of Iran
Some dishes aren’t just food — they’re emotions, memories, and hospitality in a bowl.
Kashk Bademjan, a creamy Persian eggplant dip, is one of those. With the smokiness of fried eggplants, the richness of kashk (fermented whey), and the crunch of golden fried onions and mint, it’s no surprise that this dish makes appearances at Iranian gatherings big and small.
If you’re a fan of baba ghanoush or hummus, you’re going to love this deeply flavorful and satisfying dish.
📝 Ingredients:
2 large eggplants
1 large onion, finely sliced
3 cloves of garlic, minced
½ cup Kashk (fermented whey – can be substituted with thick yogurt or sour cream if unavailable)
1 tbsp dried mint
Salt and pepper to taste
Vegetable oil, for frying
Optional toppings: chopped walnuts, caramelized onions, extra kashk
🍳 Instructions:
🔹 Step 1: Prepare the eggplants
Peel the eggplants, slice them, and sprinkle with salt. Let them sit for 30 minutes to remove bitterness, then rinse and dry.
Fry in hot oil until golden and soft. Set aside on paper towels to absorb excess oil.
🔹 Step 2: Make the golden onions
In the same pan, fry sliced onions until deeply golden and caramelized. Save half for garnish.
🔹 Step 3: Bring the flavor
Add minced garlic to the remaining onions, cook for 1 minute, then add the fried eggplants. Mash everything together gently with a fork or potato masher.
Season with salt and pepper. Add a few tablespoons of water if needed.
🔹 Step 4: Add the magic — Kashk
Stir in the kashk and let the mixture simmer gently for 10 minutes. If using yogurt or sour cream, add at the end to prevent curdling.
🔹 Step 5: Final touch
In a separate pan, heat a bit of oil and gently fry the dried mint for 10–15 seconds — be careful not to burn it!
Drizzle over the dip. Garnish with fried onions, more kashk, and walnuts if you like.
🍽️ Serving suggestion:
Serve warm or at room temperature, with warm lavash, pita, or fresh bread. Perfect as a starter or even a main for vegetarians.
