Kashke Bademjan~ A Persian Eggplant Spread

Post image for Kashke Bademjan~ A Persian Eggplant Spread

by Sara on March 4, 2011

Persian cuisine is intertwined with Persian culture and deserves to be explored. Persian cuisine is as old as Persian history and has served the important role of bringing friends and rivals closer over the years. In the old days, Iranian families gathered around a sofreh which was a table cloth or spread on the floor over a Persian carpet or kilim. The sofreh was and still is the corner stone of Persian cuisine and a place of gathering, laughter, relaxation, and enjoyment.

I’m a huge fan of Persian Cuisine and often visit my friends Shayma’s & Bria’s Blogs for delectable Persian recipes!

My version of this eggplant dip inspired by a famous Persian spread called Kashke Bademjan. Don’t let the name intimidate you, this dip is really easy to make. Roasted eggplants are mashed up and added to the caremalized onions, which are sauteed with garlic, dried mint, saffron, some lemon juice, turmeric & salt/pepper to taste. Finally garnished with Kashk, chopped walnuts, & caramelized onions. Kashk is a fermented by product from cheese-making, Kashk has a strong flavor, like a liquid fetta cheese and is used extensively in Persian cuisine. I found Kashk at my local Middle Eastern market, it comes in a dried form which I just added some water to make a paste. {Please Note} Sour Cream makes a good substitute for the Kashk. Serve warm with Lavash or Pita Bread.

Lavash Bread is a very flat, wide bread, much lighter in color and different in taste. This bread is very thin usually and tastes great with Feta cheese in a dish like Naan-o Panir.

I recently made this silky & creamy eggplant dip for a Super Bowl & Oscars party and guess what it was a hit! Try it and you will love it too!

{ 22 comments… read them below or add one }

Soma March 4, 2011 at 10:54 pm

Oh Sara this looks so good! your photographs are making the dip pop put of the screen. I have had the Turkish eggplant dip, but this looks ever so good esp. with the walnuts or saffron or caramelized onions in it!
In Bengal we do a roasted eggplant side, with mustard oil :-)

farishteh March 4, 2011 at 11:21 pm

love love love this eggplant dip!

SMITH BITES March 4, 2011 at 11:28 pm

this looks absolutely fabulous Sara!! am going to make this very soon – must make a trip to the grocery store!

Nisrine, Dinners & Dreams March 4, 2011 at 11:35 pm

I looove eggplant dips and spreads. This one reminds me of baba ganoush but I think I like it better because of all the exciting toppings.

Hope you’re doing well. Missed you!

eclectic gourmet March 5, 2011 at 12:00 am

totally agree w/ Soma!
we were on the same wavelength Sara ~ but my goodness what a gorgeous dip, and photo styling! – come back soon to help me!!!

Liz the Chef March 5, 2011 at 12:06 am

This is a truly original and creative twist to my eggplant spread – and lovely photos!

Sylvie @ Gourmande in the Kitchen March 5, 2011 at 8:59 am

I love all those Persian dips and spreads. Have you ever tried serving this with sangak? It’s one of my favorite Persian breads.

Lael Hazan @educatedpalate March 5, 2011 at 2:28 pm

I’m salivating as I’m reading the post. Unfortunately, we don’t have a great middle eastern market around here, do you think Whole Foods would cary Kashk? When are you going to write on your secrets of beautiful food styling?

Nadia March 5, 2011 at 6:41 pm

I love this spread. There’s a place near my inlaws’ house where it’s really yummy. Love your photos, you really made this dish pop even though the colors tend to be drab. :)

shayma March 5, 2011 at 10:47 pm

this is a really gorgeous dish, Sara. and thank you for the honourable mention. the photos, as always are so pretty- you always know how to do it, gal! x shayma
ps i like the idea of kashk being like liquid feta. xxx

Bria @ West of Persia March 7, 2011 at 2:18 am

Thanks, Sara, for the sweet shoutout :-) The dip looks amazing; I’m sure it tastes even more beautiful than it looks. Lovely work!

Sara March 7, 2011 at 5:06 am

Thank you everyone for your sweet comments! xo

Kulsum at JourneyKitchen March 7, 2011 at 6:36 pm

Such beauty Sara. Incredible, simple and crowd pleaser. I love LOVE Persian cuisine

Ameena March 7, 2011 at 10:48 pm

I am so thrilled you posted a recipe for this Sara because I have always been intrigued when I eat this in Persian restaurants. Actually, I used to avoid it because I thought it contained yogurt! And now that I know it doesn’t and it won’t give me a stomach ache, I am so happy that I can enjoy it once again.

Thank you for making my day. :)

marla {family fresh cooking} March 8, 2011 at 12:55 pm

Forget about the bread – I would be downing bowlfuls of this spread. Walnuts and tangy cheese add so much to this. As soon as I saw the nuts I was over the moon. I also love persian food. I have tried it many times, the flavors are so unique and on the stronger side, the way I like it! xo

rebecca March 8, 2011 at 1:39 pm

wow like baba ganoush with more pizazz!

tasteofbeirut March 10, 2011 at 3:25 am

A Persian friend of my neighbor brought this one night at her house and I practically ate the entire bowl! Love it! Of course, I have yet to taste Persian food I don’t like! :)

Orly @yumivore March 10, 2011 at 5:36 am

Kashke Bademjan- I can almost taste this, the flavor seems to jump off the page. It’s a wonderful Persian dish and a favorite on my eggplant-lineup.

sharizat March 10, 2011 at 11:15 am

sounds delicious—jan :) and looks gorgeous!
i love the caramelized onion flare, i have to try it. i don’t know if i can find kashke, though; but thanks for the tip with sour cream.
persian cuisine influenced [my favorite] turkish and later a cuisine of caucasus, i believe.
thanks for sharing!

meeta March 11, 2011 at 7:44 am

I adore Persian food and have a Persian friend who always spoils me with this incredible cuisine! Eggplplants rank high on my favorite veggie list so I am really loving the flavor mix here. Lovely images!

Joyti February 1, 2012 at 10:19 pm

OOo, this looks delicious!

Baker Street February 29, 2012 at 11:41 am

Thanks for sharing all that info Sara! The eggplant dip looks fabulous.

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