Persian Eggplant Whey Dip
Kashke Bademjan is a Persian eggplant dip made with fried or roasted eggplant, kashk, garlic, onion, turmeric, dried mint, and walnuts. Kashk gives the dip a salty, tangy dairy depth that makes it distinct from other eggplant dips. It is rich, creamy, savory, and traditionally served with flatbread.
Kashke Bademjan Recipe
Persian Eggplant Whey Dip
Kashke Bademjan is a Persian eggplant dip made with fried or roasted eggplant, kashk, garlic, onion, turmeric, dried mint, and walnuts. Kashk gives the dip a salty, tangy dairy depth that makes it distinct from other eggplant dips. It is rich, creamy, savory, and traditionally served with flatbread.
Ingredients
Instructions
Serving Ideas
- Serve with lavash, barbari bread, or warm pita.
- Pair with fresh herbs, pickles, and cucumber.
- Serve as part of a Persian appetizer spread.
Chef Tips
- Use kashk for the most authentic tangy flavor.
- Cook eggplant until completely soft before mashing.
- Do not over-salt before tasting the kashk.
Storage
Store refrigerated for up to 3 days. Reheat gently and loosen with a small splash of water if thick.
Allergen Notes
Contains dairy and walnuts. Naturally egg-free and gluten-free.