Kashke Bademjoon (Persian Aubergine and Dried yogurt dish)

Today I am bringing you the recipe to the most requested and favoured Persian appetiser at an Iranian restaurant!

Kashke Bademjoon is an aubergine dip with grilled aubergines, kashk is a preserved food made from wheat or barley mixed with sour milk or yoghurt; in Iran. These two ingredients are then fried aromatic herbs, garlic and onion. It is usually served as an appetiser alongside freshly baked bread. Even as an Iranian, every time I go to an Iranian restaurant I order this as an appetiser and I would say that my family are exactly the same. Not only that, it’s the one dish always requested by our friends when they visit our home and my mum goes all out and makes only the best.

We have a few aubergines dips in Iran but this one is probably the most popular and most loved by the nation!

Print Recipe

Kashke Bademjoon (Persian Aubergine and Dried yogurt dish)

Cuisine: Persian Courses: Appetisers

Servings: 6

Ingredients

Servings

• 3 Medium Sized Aubergines (Roasted and peeled)
• 1 Medium golden onion chopped finely
• 5 cloves Crushed Garlic
• Pinch of Turmeric
• 2 tablespoons Dried Mint leaves fried in olive oil
• 2 tablespoons Kashk (Dried yoghurt found at Persian stores)
• 5 tablespoons Ghee

Instructions

1. Fry the onions in ghee with a pinch go turmeric until caramelised.
2. Add the garlic and fry for a few more minutes until golden. Followed by the pounded aubergine, pound some more in the frying pan along with the other ingredients to make sure there are no lumps and everything is well combined.
3. Combine the dried kashk with hot water under its smooth and liquid like a salad dressing and pour that into the pan to cook with the aubergine. This recipe doesn't need salt as Kashk has high salt content.
4. Allow everything to fry well for about 3o minutes, ensure there is enough ghee in the pan and add more if needed.
5. Fry dried mint in ghee for a few minutes until dark green and garnish with this and chopped walnuts when serving.

Note

• It's important to roast the aubergine either on a gas cooker, on a BBQ or in the oven. Peel the aubergines and using a manuel masher, pound the aubergines down as much as possible so that there are lumps. The consistency has to be smooth but stretchy, that why a food processor cannot be used.