Persian cuisine is intertwined with Persian culture and deserves to be explored. Persian cuisine is as old as Persian history and has served the important role of bringing friends and rivals closer over the years. In the old days, Iranian families gathered around a sofreh which was a table cloth or spread on the floor over a Persian carpet or kilim. The sofreh was and still is the corner stone of Persian cuisine and a place of gathering, laughter, relaxation, and enjoyment.
I’m a huge fan of Persian Cuisine and often visit my friends Shayma’s & Bria’s Blogs for delectable Persian recipes!
My version of this eggplant dip inspired by a famous Persian spread called Kashke Bademjan. Don’t let the name intimidate you, this dip is really easy to make. Roasted eggplants are mashed up and added to the caremalized onions, which are sauteed with garlic, dried mint, saffron, some lemon juice, turmeric & salt/pepper to taste. Finally garnished with Kashk, chopped walnuts, & caramelized onions. Kashk is a fermented by product from cheese-making, Kashk has a strong flavor, like a liquid fetta cheese and is used extensively in Persian cuisine. I found Kashk at my local Middle Eastern market, it comes in a dried form which I just added some water to make a paste. {Please Note} Sour Cream makes a good substitute for the Kashk. Serve warm with Lavash or Pita Bread.
Lavash Bread is a very flat, wide bread, much lighter in color and different in taste. This bread is very thin usually and tastes great with Feta cheese in a dish like Naan-o Panir.
I recently made this silky & creamy eggplant dip for a Super Bowl & Oscars party and guess what it was a hit! Try it and you will love it too!
KASHKE BADEMJAN~ A PERSIAN EGGPLANT SPREAD
RECIPE ADAPTED FROM FOOD OF LIFE: ANCIENT PERSIAN & MODERN IRANIAN COOKING
INGREDIENTS:
- 1/4 cup or less, extra virgin olive oil
- 2 large eggplants, roasted & mashed
- 1 large onion, sliced thin
- 3 cloves of garlic, minced
- 2 tablespoons dried mint leaves
- 1 tablespoon Kashk
- 1/2 teaspoon saffron threads, soaked in 2 tablespoons of hot water
- 1/2 teaspoon freshly squeezed lemon juice
- salt & pepper to taste
- garnish with chopped walnuts, caramelized onions & fresh chopped mint
METHOD:
- Roast Eggplant coated with olive oil in a 400 degree oven until the skin is charred and the eggplant releases liquid. Take the roasted eggplant out of the oven, cover and let it rest for 10 minutes.
- Heat a heavy bottom pan and add olive oil to it. Now add the sliced onions and caramelize the onion on a medium heat. Heat should not be very high, otherwise onions will burn instead of caramelizing.
- Spoon out the onions onto paper towels leaving the oil behind in the pan.
- Now add garlic & mint and saute for 2 minutes.
- Now add to the same pan the roasted eggplant mixture{mashed}, caramelized onions {save some for garnish}, saffron liquid, lemon juice, turmeric powder & salt/pepper. Saute for few more minutes.
- For the Kashk, add 3 tablspoons water to 1 tablespoon Kashk powder. OR use sour cream diluted with some milk.
- Serve the dip on a plate, first spoon the Kashk mixture, then garnish the dip with caramelized onions, toasted chopped walnuts, & chopped fresh mint.
- Serve this delicious Persian Dip warm with Lavash or Pita Breads.
