Kashekeh Bademjoon
Discover the rich flavors of Kashkeh Bademjoon, a traditional Persian eggplant dip that’s as visually stunning as it is delicious. This vegetarian dish combines smoky roasted eggplants, caramelized onions, toasted walnuts, and aromatic spices like turmeric and dried mint, all brought together with the creamy tang of kashk (fermented whey). A drizzle of kashk on top, paired with a garnish of fresh herbs and crunchy walnuts, elevates this comforting appetizer to a feast-worthy centerpiece. Perfect for serving with warm flatbread, this crowd-pleaser is a true celebration of Middle Eastern flavors. Whether served warm or at room temperature, Kashkeh Bademjoon makes an unforgettable addition to any mezze spread, offering a balance of earthy, nutty, and tangy notes.
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Recipe Information
Ingredients
- 4 medium Eggplants
- 2 medium Onion
- 4 cloves Garlic
- 1 cup Walnuts
- 0.5 cup Kashk (fermented whey)
- 2 tablespoons Dried mint
- 1 teaspoon Turmeric
- 4 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.25 cup Water
- 2 tablespoons Fresh parsley or cilantro (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pierce the eggplants a few times with a fork, then place them on the baking sheet. Roast for 30–35 minutes, turning them midway, until the skin is wrinkled and the flesh is soft.
While the eggplants roast, peel and thinly slice the onions. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat and add the onions. Cook, stirring occasionally, until golden brown and caramelized, about 15–20 minutes. Set aside.
In the same skillet, add 1 tablespoon of oil and finely minced garlic. Sauté for 1–2 minutes until fragrant. Add the dried mint and turmeric, cooking for another 30 seconds to bloom the spices. Remove from heat and set aside.
Once the eggplants are roasted, let them cool slightly, then peel off the skin. Mash the flesh with a fork or blend it in a food processor until smooth.
Return the skillet with the garlic and spices to medium heat. Add the mashed eggplant and stir to combine. Add salt, black pepper, and the water, then cook for 10–15 minutes, stirring frequently, until the mixture thickens.
Toast the walnuts in a dry pan over medium heat for 2–3 minutes until fragrant, then roughly chop them. Stir most of the walnuts into the eggplant mixture, reserving some for garnish.
Remove the eggplant mixture from the heat and mix in half of the kashk. Adjust the seasoning with more salt or pepper, if needed.
Transfer the Kashkeh Bademjoon to a serving dish. Drizzle the remaining kashk over the top, then garnish with caramelized onions, reserved walnuts, and fresh parsley or cilantro (if using).
Serve warm or at room temperature with flatbread, lavash, or pita on the side.
Nutrition Facts
Calories |
1835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.5 g | 179% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 90.3 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 3367 mg | 146% | |
| Total Carbohydrate | 136.2 g | 50% | |
| Dietary Fiber | 50.6 g | 181% | |
| Total Sugars | 62.6 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 552 mg | 42% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 4058 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
