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.
{ 22 comments… read them below or add one }
Oh Sara this looks so good! your photographs are making the dip pop put of the screen. I have had the Turkish eggplant dip, but this looks ever so good esp. with the walnuts or saffron or caramelized onions in it!
In Bengal we do a roasted eggplant side, with mustard oil
love love love this eggplant dip!
this looks absolutely fabulous Sara!! am going to make this very soon – must make a trip to the grocery store!
I looove eggplant dips and spreads. This one reminds me of baba ganoush but I think I like it better because of all the exciting toppings.
Hope you’re doing well. Missed you!
totally agree w/ Soma!
we were on the same wavelength Sara ~ but my goodness what a gorgeous dip, and photo styling! – come back soon to help me!!!
This is a truly original and creative twist to my eggplant spread – and lovely photos!
I love all those Persian dips and spreads. Have you ever tried serving this with sangak? It’s one of my favorite Persian breads.
I’m salivating as I’m reading the post. Unfortunately, we don’t have a great middle eastern market around here, do you think Whole Foods would cary Kashk? When are you going to write on your secrets of beautiful food styling?
I love this spread. There’s a place near my inlaws’ house where it’s really yummy. Love your photos, you really made this dish pop even though the colors tend to be drab.
this is a really gorgeous dish, Sara. and thank you for the honourable mention. the photos, as always are so pretty- you always know how to do it, gal! x shayma
ps i like the idea of kashk being like liquid feta. xxx
Thanks, Sara, for the sweet shoutout
The dip looks amazing; I’m sure it tastes even more beautiful than it looks. Lovely work!
Thank you everyone for your sweet comments! xo
Such beauty Sara. Incredible, simple and crowd pleaser. I love LOVE Persian cuisine
I am so thrilled you posted a recipe for this Sara because I have always been intrigued when I eat this in Persian restaurants. Actually, I used to avoid it because I thought it contained yogurt! And now that I know it doesn’t and it won’t give me a stomach ache, I am so happy that I can enjoy it once again.
Thank you for making my day.
Forget about the bread – I would be downing bowlfuls of this spread. Walnuts and tangy cheese add so much to this. As soon as I saw the nuts I was over the moon. I also love persian food. I have tried it many times, the flavors are so unique and on the stronger side, the way I like it! xo
wow like baba ganoush with more pizazz!
A Persian friend of my neighbor brought this one night at her house and I practically ate the entire bowl! Love it! Of course, I have yet to taste Persian food I don’t like!
Kashke Bademjan- I can almost taste this, the flavor seems to jump off the page. It’s a wonderful Persian dish and a favorite on my eggplant-lineup.
sounds delicious—jan
and looks gorgeous!
i love the caramelized onion flare, i have to try it. i don’t know if i can find kashke, though; but thanks for the tip with sour cream.
persian cuisine influenced [my favorite] turkish and later a cuisine of caucasus, i believe.
thanks for sharing!
I adore Persian food and have a Persian friend who always spoils me with this incredible cuisine! Eggplplants rank high on my favorite veggie list so I am really loving the flavor mix here. Lovely images!
OOo, this looks delicious!
Thanks for sharing all that info Sara! The eggplant dip looks fabulous.