Kashk O Badenjam or Kashk E Baadenjaam
Discover the rich and savory flavors of Kashk O Bademjan (or Kashk E Baadenjaam), a quintessential Persian eggplant dip that's perfect as an appetizer or light meal. This traditional dish combines smoky, roasted eggplants, caramelized onions, and aromatic garlic enhanced with turmeric and dried mint for a vibrant depth of flavor. The creamy addition of kashk (liquid whey) adds a tangy richness, while optional toppings like walnuts and saffron-infused drizzle elevate the dish to a show-stopping centerpiece. Served warm or at room temperature with fresh lavash or pita bread, this dish is a delightful combination of textures and bold Middle Eastern flavors. Perfect for vegetarians, Kashk O Bademjan is both satisfying and nutrient-packed, making it a must-try for anyone seeking authentic Persian cuisine.
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Recipe Information
Ingredients
- 3 medium Eggplants
- 2 medium Onion
- 4 cloves Garlic cloves
- 2 tablespoons Dried mint
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 6 tablespoons Vegetable oil
- 0.5 cup Kashk (liquid whey)
- 2 tablespoons Walnuts (optional, for garnish)
- 1 pinch Saffron (optional, dissolved in 2 tablespoons of hot water)
Instructions
1. Pierce the eggplants with a fork in several places to allow steam to escape. Place them directly over an open flame (or in the oven at 425°F/220°C) and roast until the skin is charred and the flesh is soft, about 15-20 minutes. Turn occasionally for even cooking.
2. Once roasted, set the eggplants aside to cool. Peel off the charred skin and mash the flesh with a fork until smooth. Set aside.
3. Slice the onions thinly. Heat 4 tablespoons of vegetable oil in a large skillet over medium heat. Add the onions and cook until golden and caramelized, stirring often, about 15 minutes.
4. Mince the garlic cloves. Push the onions to the side of the pan and add 1 tablespoon of oil. Add the garlic and cook until fragrant, about 1 minute.
5. Stir in the turmeric powder and dried mint with the onions and garlic. Cook for an additional 1 minute to release their aroma.
6. Add the roasted and mashed eggplant to the skillet. Mix well to combine with the aromatic onion mixture. Season with salt and black pepper. Lower the heat and let it cook for 10-15 minutes, stirring occasionally. If the mixture looks dry, add 1-2 tablespoons of water or more oil.
7. Blend the kashk (liquid whey) with the dissolved saffron (if using) and pour half of it into the eggplant mixture. Stir well and cook for another 5 minutes.
8. Remove the skillet from heat. Transfer the Kashk o Bademjan to a serving dish. Drizzle the remaining kashk on top and garnish with caramelized onions, a sprinkle of dried mint, walnuts (optional), and saffron water (if using).
9. Serve warm or at room temperature with fresh bread, such as lavash or pita.
Nutrition Facts
Calories |
303 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 30% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 12.6 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 553 mg | 24% | |
| Total Carbohydrate | 24.1 g | 9% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 12.2 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 751 mg | 16% | |
*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.
