Kashk bademjan

Kashk bademjan (Persian: کشک بادمجان), alternatively kashk-e bademjan or Kashk o bademjan (Persian: کشک و بادمجان), is a staple Iranian dish made with "kashk and eggplant" – also the literal translation of its Persian language name.^[1][2] The dish is served as a dip and typically garnished with liquid saffron, sautéed onions, garlic and often walnuts.^[1] It can be consumed either as an appetizer or a main dish, and is typically eaten with fresh bread.^[3]

Kashk bademjan
کشک بادمجان

Kashk bademjan with bread and usual side dishes
Classification	Borani
Main raw materials	Eggplant and Kashk
origin	Iran
history	probably from Qajar dynasty
serving temperature	Both hot and cold

Gallery

• 
  Iranian Azerbaijani-style Kashk bademjan from Tabriz

See also

• List of Middle Eastern dishes
• Eggplant salads and appetizers
• List of eggplant dishes
• Mirza Ghassemi, another popular Iranian eggplant dish

References

1. Moraba, Kareh (2016). "The Story of Kashk". Gastronomica. 16 (4): 97–100. doi:10.1525/gfc.2016.16.4.97. JSTOR 26362399. Archived from the original on 22 November 2021. Retrieved 2 June 2022.
2. Batmanglij, Najmieh (2011). Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies. Mage Publishers. ISBN 9781933823478.
3. "Kashke Bademjan". Persian Mama. Archived from the original on 24 March 2016. Retrieved 26 March 2016.

External links

• Kashk-E-Bademjan Iranian Egglplant Dip from Food.com.