Kashk-e Bademjan

What is it?

Aubergines are fried or roasted until collapsing, then mashed and cooked with garlic and kashk until smooth.

Fried mint oil, caramelised onion, and sometimes walnut are added on top just before it goes to the table.

The Persian table

It is usually served warm as a shared starter with bread, and appears both as a home dish and on restaurant menus.

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Related Persian dishes

Khoresh Bademjan

خورش بادمجان

An aubergine and tomato stew, gently sour.

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Ash Reshteh

آش رشته

A thick herb, bean and noodle soup finished with kashk.

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Sangak

سنگک

A long stone-baked flatbread, baked on a bed of hot pebbles.

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