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Kashk-e Bademjan
Created by: Howcan Team
Ingredients
- 2 large eggplants
- 1 cup kashk
- 2 cloves of garlic, minced
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground saffron
- 1/4 cup vegetable oil
- Salt to taste
- 1 tablespoon dried mint
- 1 tablespoon fried onions (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Pierce the eggplants with a fork in several places and place them on a baking sheet. Roast in the preheated oven for 30-40 minutes, or until the skin is charred and the flesh is soft.
- Remove the eggplants from the oven and let them cool. Once cooled, peel off the skin and place the flesh in a bowl. Mash the eggplant flesh with a fork until smooth.
- In a small saucepan, heat the vegetable oil over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
- Add the turmeric and ground saffron to the garlic and oil mixture, and sauté for an additional 1-2 minutes.
- Add the mashed eggplant to the saucepan and stir to combine with the garlic and spices. Cook for 5-7 minutes, stirring occasionally.
- Remove the saucepan from the heat and let the eggplant mixture cool slightly. Once cooled, stir in the kashk and season with salt to taste.
- Transfer the Kashk-e Bademjan to a serving dish and garnish with dried mint and fried onions, if desired.
- Serve the Kashk-e Bademjan at room temperature with flatbread or pita for dipping.
Kashk-e Bademjan is a traditional Persian dish that originated in Iran. It is a creamy and flavorful eggplant dip that is popular in Persian cuisine. The dish is made by grilling or roasting eggplants and then mashing them with garlic, onions, and kashk, a type of fermented whey. The resulting dip is rich, tangy, and full of complex flavors. It is often garnished with mint, walnuts, and a drizzle of olive oil. This dish is a staple in Iranian households and is also commonly served in Persian restaurants around the world. One famous alternative method for making this dish is to add caramelized onions for a sweeter flavor profile. The best version of this dish can be found in traditional Persian restaurants, particularly in regions with a strong Iranian community such as Los Angeles or Toronto. The key to getting this dish right is to ensure the eggplants are well-cooked and have a smoky flavor, and to use high-quality kashk for that distinctive tanginess. Chefs who specialize in Persian cuisine, such as Najmieh Batmanglij, have popularized this dish through their cookbooks and cooking shows, bringing the flavors of Kashk-e Bademjan to a wider audience.
60 min
4
250 calories
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