Is kashk-e bademjan vegetarian?

Yes. Kashk-e bademjan contains no meat — it is eggplant, onion, garlic, walnuts and kashk (fermented whey). It is vegetarian, though not vegan because of the dairy-based kashk. Use a plant substitute only if you must, knowing the flavour will change.

Why is my eggplant bitter?

Usually because it was under-cooked or not degorged. Salt the sliced eggplant and rest it for 30 minutes to draw out the bitter juices, pat it dry, then cook it until it is completely soft and golden — never spongy. Older, seedier eggplants are more bitter, so choose firm, glossy ones.

What is the difference between liquid and dried kashk?

Liquid kashk comes in a jar, ready to stir straight in. Dried kashk is sold as hard, chalky balls and must be soaked in warm water, then blended or pounded smooth before use. Both taste the same once prepared; dried kashk simply keeps longer and needs a little extra effort.

How to Make Kashk-e Bademjan: Persian Eggplant Dip Recipe

What is kashk-e bademjan?

Kashk-e bademjan is one of Iran's most loved starters — a warm, savoury dip of soft eggplant mashed with garlic, fried onion and kashk, the tangy fermented whey that gives the dish its name. Topped with mint-infused oil (nane dagh), more golden onion and chopped walnuts, it is served warm with fresh bread and eaten by scooping, not slicing. It is deeply comforting, entirely vegetarian, and — once your eggplant is soft and your kashk is swirled in — surprisingly forgiving to make at home. This guide walks you through the real method, from degorging the eggplant to the three fried toppings that make it sing.

What ingredients do you need for kashk-e bademjan?

This serves four as a starter. The one non-negotiable ingredient is kashk itself; further down you will find honest substitutes if you cannot find it.

4 medium eggplants (about 1 kg), peeled
2 large onions, thinly sliced
6–8 cloves garlic, thinly sliced or minced
1 cup (about 240 ml) liquid kashk, plus 2–3 tbsp for drizzling
2 tbsp dried mint
1/2 cup (about 60 g) walnuts, roughly chopped
1/2 tsp turmeric
Neutral oil for frying (or olive oil to roast)
Salt for degorging, plus salt and black pepper to taste
Optional: a squeeze of lemon or a splash of water to loosen the kashk

How do you make kashk-e bademjan step by step?

Peel the eggplants and slice them lengthwise into thick strips. Salt them generously and leave for 30 minutes to draw out the bitter juices, then pat them completely dry.
Heat a generous layer of oil in a wide pan and fry the eggplant in batches until deep golden and completely soft. Drain on paper towels. (To roast instead, brush with olive oil and bake at 200°C for about 30–35 minutes.)
Make the fried onion (piaz dagh): in the same pan, fry the sliced onions slowly until deep golden brown and sweet. Lift out about a third and set aside for the garnish.
Make the fried garlic (sir dagh): to the onions left in the pan, add the sliced garlic and the turmeric and fry for one to two minutes, just until fragrant — do not let the garlic burn.
Make the mint oil (nane dagh): warm a few tablespoons of oil in a small pan, take it off the heat, and stir in the dried mint. It should sizzle gently and turn dark green within seconds. Set aside.
Add the fried eggplant to the onion and garlic and mash everything together with a fork or masher over low heat until you have a coarse, spoonable paste.
Stir in most of the kashk, holding back a few tablespoons for the top. Warm gently for five minutes so the flavours marry, loosening with a splash of water if it is too thick. Taste and season — remember kashk is already salty.
Spread the warm dip on a plate. Swirl over the reserved kashk, drizzle with the mint oil, and scatter with the reserved fried onion and the chopped walnuts.
Serve immediately, while still warm, with fresh sangak or another flatbread for scooping.

Should you fry or roast the eggplant?

Both work, and the choice is a genuine trade-off. Frying is traditional and gives the richest, silkiest result — the eggplant drinks up the oil and turns almost creamy. Roasting uses far less oil and is easier to walk away from, giving a lighter dip with a subtle smoky edge, especially if you char the eggplants over a flame first. Whichever you choose, the golden rule is the same: the eggplant must be completely soft before you mash it. Under-cooked eggplant stays spongy and bitter, and no amount of kashk will rescue it. Salting and degorging first genuinely helps — it draws out bitterness and stops the flesh soaking up quite so much oil.

What can you use instead of kashk?

Kashk is fermented whey — thick, salty and pleasantly sour — and nothing copies it exactly, but you have options. Traditional liquid kashk in a jar is ready to use straight from the bottle. Dried kashk, sold as hard balls, must be soaked in warm water and blended smooth first. If you cannot find kashk at all, the closest stand-in is thick Greek yogurt or sour cream loosened with a little water, a pinch of salt and a small squeeze of lemon to mimic the tang; whisk it in off the heat so it does not split. It will be milder and less funky than the real thing, but still delicious. For the fullest flavour, a good Persian or Middle Eastern grocery in Dubai will stock real kashk.

Is kashk-e bademjan served warm or cold?

Traditionally it is served warm, straight from the pan, when the kashk is glossy and the toppings are freshly fried — that is when it tastes best. It also holds up well at room temperature on a mezze spread, and any leftovers keep in the fridge for two to three days. Reheat gently with a splash of water, since it thickens as it cools, and add fresh mint oil and walnuts just before serving so the toppings stay bright. It is almost always eaten as a starter or side, scooped with warm bread rather than served over rice.

Craving a slow-cooked Tehran meal without the work?

Kashk-e bademjan is a wonderful starter to make yourself, and it pairs beautifully with a bigger Persian centrepiece. When you want that centrepiece without the hours at the stove, that is where we come in: our Jumeirah kitchen specialises in Tehran-style kalle pache and a daily abgoosht (dizi), served with fresh sangak, mixed torshi and seven-year garlic pickle. Browse the menu and order page for delivery across Dubai — free over AED 300, open 24/7, paid securely by card online — or reserve a table and let us handle the slow cooking. Stir up the kashk-e bademjan at home, and let the long-simmered classics be our job.

How to Make Kashk-e Bademjan: The Persian Eggplant and Whey Dip