How to make Kashk Bademjan, a vegiterian Persian Side dish

Kashk Bademjan is a popular Iranian dish with a rich history rooted in Persian cuisine. It traces its origins back to ancient times, where eggplants were introduced to the Iranian region from South Asia . The dish consists of fried or grilled eggplant, which is then blended with garlic, onions, and various spices to create a flavorful puree. The addition of Kashk, a fermented dairy product similar to whey, gives the dish its distinct tangy taste. Over the centuries, Kashk Bademjan has evolved and adapted with different regional variations and influences, becoming a beloved staple in Iranian cuisine and a symbol of the country’s culinary heritage. It is often served as an appetizer or a side dish, accompanied by fresh herbs, bread, or rice.

Kash Bademjan is a vegitarian and super tasty side dish that typically is served as an appetizer or part of a main course. Kashk bademjan can be cooked very easily with following few steps. Here in this recepie we are showing you a simple yet traditional way of making it. I hope you enjoy the result.

Ingredients:

- 2 large eggplants
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 cup Kashk (fermented whey), available at Middle Eastern stores or online
- 2 tablespoons dried mint
- 2 tablespoons vegetable oil
- Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Wash the eggplants and pat them dry. Prick them several times with a fork to prevent them from bursting while roasting.

3. Place the eggplants on a baking sheet and roast them in the preheated oven for about 30–40 minutes, or until they are soft and the skin is charred. Turn them occasionally for even roasting.

4. Remove the eggplants from the oven and let them cool. Once cooled, peel off the skin and discard it. Mash the flesh of the eggplants using a fork or a blender until you achieve a smooth consistency.

5. In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become golden brown.

6. Add the mashed eggplants to the pan and stir well to combine with the onion and garlic mixture. Cook for about 5 minutes, stirring occasionally.

7. Reduce the heat to low and add the Kashk to the pan. Stir well to incorporate the Kashk into the eggplant mixture. Cook for another 5 minutes, allowing the flavors to meld together.

8. Season with salt and pepper to taste. If the mixture is too thick, you can add a little bit of water to achieve the desired consistency.

9. In a separate small pan, heat a tablespoon of vegetable oil over medium heat. Add the dried mint and sauté for a minute or two until it becomes fragrant and slightly crispy.

10. Serve the Kashk bademjan in a dish and garnish with the sautéed dried mint. It is typically enjoyed with warm bread or rice.

That’s it! You have now made Kashk bademjan. Enjoy this flavorful Iranian dish with friends and family. If you live in the UK you can order your ready to eat from www.limootorsh.com