Creamy Persian Kashk Bademjan | Traditional Iranian Dish

Discover the ultimate Kashk Bademjan recipe—a creamy, flavorful, and traditional Persian eggplant dish perfect for family dinners, special occasions, or meal prep. Learn step-by-step how to make this classic Iranian appetizer with perfectly roasted eggplants, sautéed onions and garlic, fragrant dried mint, and rich kashk sauce.

This authentic Persian recipe is easy to follow, healthy, and incredibly delicious. Whether you’re looking for Iranian appetizers, homemade Persian dishes, or just a comforting vegetarian dish, this kashk bademjan recipe is sure to impress.
🍆 Step-by-Step Recipe

Ingredients:
• 4–5 medium eggplants
• 1 large onion
• 4–5 garlic cloves
• 5–6 tbsp kashk (whey)
• 1 tbsp dried mint
• Chopped walnuts (optional)
• Salt, pepper, turmeric
• 3–4 tbsp oil

Instructions:
1. Peel eggplants, sprinkle with salt, and rest 10–15 minutes to remove bitterness.
2. Roast or fry eggplants until golden and soft. For less oil, air fryer works perfectly.
3. Sauté finely chopped onion until golden, then add garlic for 30–45 seconds.
4. Add turmeric and pepper, then combine roasted eggplants and mash into a creamy texture.
5. Pour a little water, simmer 10 minutes until fully combined.
6. Add kashk and stir gently for 5 minutes until thick and creamy.
7. Fry dried mint in a small pan with a teaspoon of oil, then sprinkle on top with walnuts for garnish.

Result: Creamy, flavorful, perfectly balanced Kashk Bademjan, ready to serve with fresh bread or as an appetizer.
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