Kashk e badamjan
🇮🇷 A dish from Iran
Kashk bademjan, alternatively kashk-e bademjan or Kashk-o bademjan, is a staple Iranian dish made with "kashk and eggplant" – also the literal translation of its Persian language name. The dish is served as a dip and typically garnished with liquid saffron, sautéed onions, garlic and often walnuts.
What gives it away
| 🥘Main ingredients | eggplant, fermented whey, sautéed onions, garlic, walnuts, saffron, mint |
|---|---|
| 🔥Cooking method | cooked mashed eggplant blended with whey and garnishes |
| 👅Flavour & style | creamy, tangy, savory and rich |
| 🕒When it’s eaten | served warm as a dip or appetizer with bread |
More food from Iran
Frequently asked questions
Where does Kashk e badamjan come from?
Kashk e badamjan is a dish that originated in Iran.
What is Kashk e badamjan?
Kashk bademjan, alternatively kashk-e bademjan or Kashk-o bademjan, is a staple Iranian dish made with "kashk and eggplant" – also the literal translation of its Persian language name. The dish is served as a dip and typically garnished with liquid saffron, sautéed onions, garlic and often walnuts.