Persian Mama

Persian Food, Desserts, Baking and Pastry Recipes with step-by-step instructions and illustrations

  • Home
  • All recipes
  • Index
  • Damkesh/Damkoni Order
  • Helpful Tips
  • ABOUT US
  • Culture

KASHKE BADEMJAN کشک بادمجان EGGPLANT AND WALNUT DIP

January 19, 2015 By Homa

kashke bademjan
Kashke Bademjan is one of the most popular Persian appetizers. Bademjan is eggplant in Farsi, and kashk is a yogurt product that traditionally is made through a long process, from very firm strained yogurt.  The final product is either formed into balls, or pressed through a large holed sieve into strips, and dried. When dried kashk is used in a recipe it has to be soaked in small amount of warm water and dissolved gradually to produce a light tan-colored, thick creamy liquid.  Kash is also available in most Middle Eastern markets in liquid form.  Kashke Bademjan has found its way to almost every Persian restaurant in the U.S. This appetizer can be eaten warm or at room temperature with toasted pita wedges, flat bread, or baguettes. Just like most recipes there are many different versions of Kashke Bademjan. For one thing it is usually made with kashk that has a very acquired taste that I have not acquired yet! I prefer to use non-fat Greek yogurt instead. However yogurt can easily be substituted with kashk or sour cream. There are also recipes that don’t include walnut, but I use it because I love to load my recipes with as much nutrition as possible.  Besides, ground walnuts add creaminess and substance to this amazing dip.
chinese eggplants
I have used Chinese eggplant for this recipe because it has hardly any seeds and has a smooth texture when cooked. (Please refer to my How-To page for the photo guide to different types of eggplants).   I have also used Italian eggplant in the past and that works fine too.
fried with garlic
Quick fry the eggplants to a golden brown over medium high heat. Add minced garlic and spices.
simmer with water
Add very little water, cover the skillet and cook over low heat until the eggplant is very tender.
mashed
Mash the cooked eggplant to very small pieces with a potato masher or a fork.
ground walnuts
Process the walnuts until very fine, but watch it closely and stop the food processor before it turns to paste.
fried onions
Fry the diced onion to a golden brown. Remove from heat and add crushed dried mint leaves; fresh mint leaves do not make a good substitute in this recipe. Combine with ground walnuts and yogurt. Transfer to the serving bowl and add garnish.

kashke bademjan
A few fresh mint leaves are used as garnish here for color contrast and a beautiful presentation. Serve Kashke Bademjan warm or at room temperature with toasted flat bread.

5.0 from 32 reviews
KASHKE BEDEMJAN | EGGPLANT AND WALNUT DIP
 
Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
Serves: 2-3
Author: Homa
Recipe type: Appetizer/Main Dish
Cuisine: Persian
Ingredients
  • 3 medium Chinese or Italian eggplants, peeled
  • 4 TBSP vegetable oil
  • 1 large garlic clove, minced
  • ½ cup water
  • ⅓-1/2 tsp kosher salt
  • ⅛ tsp freshly cracked pepper
  • 1/16 tsp cayenne pepper powder
  • ⅓ cup walnuts
  • 1 large yellow onion, peeled and diced medium
  • 3 TBSP vegetable oil
  • 2 tsp crushed dried mint leaves
  • ¾ cup Greek yogurt
  • A few fresh mint leaves add a nice touch as garnish (optional)
Instructions
  1. Cut the peeled eggplants in half or quarters lengthwise.
  2. Heat 4 TBSP vegetable oil in a medium nonstick skillet over medium high. Arrange the eggplants in a single layer in the skillet. Cover the skillet and fry the eggplants for about 7 minutes, or until golden brown on one side. Flip over the eggplants, cover again and fry the other side for another 5-7 minutes, or until the eggplants can easily be poked with a fork. Don’t leave the eggplants unattended. The high heat will burn them very quickly.
  3. Meanwhile in another skillet heat 3 TBSP oil over medium heat and fry the diced onion until golden brown.
  4. Try this easy method for mincing the garlic: With the food processor running, drop the garlic through the feed chute and process for a few seconds, or until uniformly minced.
  5. Add the minced garlic, water, kosher salt, cayenne pepper powder, and freshly cracked black pepper to the skillet with the fried eggplants. Cover and cook over low heat for about 15 minutes, or until the eggplants are very tender and all the water is cooked off. Turn the heat off and mash the eggplants with a fork or a potato masher to small pieces.
  6. In the same food processor add ⅓ cup walnuts and process until very fine, about 1 minute. Do not over process, walnuts are soft and tend to turn to a paste very quickly.
  7. Once the fried onions are golden brown remove the skillet from the heat and add 2 tsp crushed dried mint leaves. Stir to combine and set aside. Reserve 3 TBSP fried onion and mint mixture for garnish.
  8. Add the rest of the onion mixture along with the processed walnuts to the mashed eggplants. Give it a good stir to blend well.
  9. Stir in ¾ cup Greek yogurt to the eggplant mixture until uniformly blended.
  10. Transfer the eggplant mixture to the serving bowl. Sprinkle the top with the reserved fried onion and mint mixture. Add optional fresh mint leaves for garnish
  11. Serve warm or at room temperature with toasted flat bread or French Baguettes.
Notes
Make Ahead Tip: You may make this dish ahead, up to before adding walnuts and yogurt, then freeze it for up to 2 months. When ready to use it, defrost in the fridge and briefly reheat on low and finish the dish as per the recipe.
3.5.3251

Filed Under: Appetizers, Kashke Bademjan, Quick & Easy, Recipe, Side Dishes, Vegetarian Tagged With: bademjan, Chinese eggplants, dried mint leaves, garlic, kashk, walnuts, yogurt

« PANKO CRUSTED HUMMUS CHICKEN
SLOW COOKER THAI CHICKEN STEW »

Comments

  1. Stelios says

    April 13, 2015 at 11:59 am

    Greetings from Cyprus! We have been looking for this recipe for a long time. The first one we tried from another website wasn’t good but this one here was a brilliant success! Tried with kashke and it was lovely! Thank you mama! 🙂

  2. Homa says

    April 13, 2015 at 1:15 pm

    You’re so welcome Stelios, lovely to hear from you all the way from Cyprus! I’m very glad you liked the recipe and thanks for letting me know!

    • Nahid says

      June 5, 2020 at 10:40 am

      I love your recipes? Love the Way you have all the details. Whenever my niece asks for a recipe, I just send yours to her.
      Long live persian mama ?

      • Homa says

        June 7, 2020 at 9:55 am

        Dear Nahid, I really appreciate your support 🙂
        Thanks so much for spreading the word. Please keep in touch and take care!

  3. Mahsa Brown says

    June 7, 2015 at 6:17 pm

    Hello, I am so eager to try this recipe. My mother never taught me how to make this and it is my all time favorite side dish 🙂 I have a question though, Do you use any turmeric or saffron for it? IF so, at which point do you add it in? Thank you.

    • Homa says

      June 7, 2015 at 9:11 pm

      Hi Mahsa I’m glad you are going to try this recipe and it has had very good reviews, so I hope you will like it. There is no turmeric or saffron in this recipe. I would love to hear back from you after you make this recipe. Thank you so much for visiting my blog!

  4. Lia says

    June 24, 2015 at 7:32 pm

    Im SO SO excited I found this recipe!! I love Persian food!
    Cant wait to try! Thank you!

    • Homa says

      June 24, 2015 at 8:59 pm

      Dear Lia, it is wonderful of you to visit and comment. I’m happy you have found a recipe that you like and hope you try it and let me know what you think. Enjoy it!

  5. Amy Bazdidi Tehrani says

    July 6, 2015 at 3:17 pm

    Salam Homa,

    What a great website you have and I am so happy that I found it! Can not wait to try this recipe along with many of my other Persian favorites! I shared your website with my own mama and we will come back regularly to check up on (new) other recipes! Thank you so much and keep up the great work!!

    All the way from Amsterdam, Holland:
    Khodahafez!

    • Homa says

      July 6, 2015 at 5:11 pm

      Hello Amy, hello Amsterdam! Thank you, you’re so kind. I welcome you and your dear mama to my blog of Persian food. I hope you try many recipes and love them all, nothing would please me more.
      Khodahafez,

  6. Amber says

    August 5, 2015 at 12:15 pm

    Hello Mama Homa Jan <3. I myself am not from Iran but my mother married into a Persian family when I was 3 so I pretty much have lived and tasted what I think is the best food ever! I cannot wait to try this recipe as they have it at my favorite restaurant here in Southern California called Darya. I'm so glad I found your Persian dishes website Mama! Thanks again! khodahafez! ~Amber Khanoom

  7. Homa says

    August 5, 2015 at 9:21 pm

    Hi Amber Khanoom joon, I welcome you to my blog! Your lovely comment made me smile. How nice to hear that you’re going to try the recipe. I hope you let me know what you think. My husband is a fan of Darya restaurant, I’m looking forward to trying it next time I visit California. Khoda Negahdar 🙂

  8. Chip Desormeaux says

    August 10, 2015 at 12:59 pm

    Thank you for this recipe! My wife and I had dinner at a Persian restaurant last night and fell in love with this dish. So, of course, I had to make it myself as soon as we got home.

    I followed your recipe very closely except for a few changes, which I liked but may not be very authentic. I toasted the walnuts before grinding them to deepen their flavor. I also replaced half the oil I used with butter, also for a nutty taste. I also stirred in about 1/2 tsp. smoked paprika.

    We both enjoyed our recreation even more than what we had in the restaurant.

    So, again, thank you very much!! This will go in my repertoire. 🙂

    • Homa says

      August 10, 2015 at 8:46 pm

      Dear Chip I admire your dedication to cooking :). I also love the creative changes that you’ve made to my recipe. I believe delicious recipes are created every day by great cooks who know what they like and make changes to their favorite recipes. I thank you for following my blog and your comment.

  9. Linda says

    August 25, 2015 at 4:20 am

    Dear Homa. I was in Iran this June and I tried to make kashke bedemjan like that one in a restaurant in abiyaneh – I succeeded with your tips. Thanks also for all the other appetizingly looking recipes. Greetings from Switzerland!

    • Homa says

      August 25, 2015 at 9:28 am

      Hello Dear Linda from lovely Switzerland! Thank you so much for the comment. I hope you had a wonderful time in Iran. Glad to hear that my recipe helped you recreate the Kashke bademjan that you liked.

  10. kitsunezan says

    September 26, 2015 at 7:34 am

    I am so happy you have this site, the last time I had this dip was in Shiraz, when I was 10 years old, we were living in Arabia at the time, and my mom thought this was some kind of country rough hummus. Trying to replicate it at home we made some awesome stuff, but not this! I can’t wait to share this with her, and make it myself. Is there a rough mashed hummus? Please keep on posting, thanks!

    • Homa says

      September 26, 2015 at 11:36 am

      Dear Kitsunezan, I loved reading your comment, thank you so much! It is so wonderful that you want to share my Kashke Bademjoon recipe with your lovely mom, hope she will enjoy it.
      About the rough mashed hummus, I have had the kind of hummus that some of the garbanzo beans were left unmashed, using a shorter processing time, or just stirring in some cooked garbanzo beans after making the hummus. Both of these methods would give the hummus a rougher texture and that is also very good.

      • victoria fairbanks says

        February 17, 2019 at 5:39 pm

        i have made a very rough hummus by roasting the chick peas first….they become quite dry and fuller in taste…then add all the rest of the classic ingrediants and you get a rather yummy not-quite-hummus hummus.

        • Homa says

          February 17, 2019 at 10:23 pm

          Hi Victoria; thanks for your comment and for sharing your unique method of preparing hummus; it sounds delicious. Have a great week!

  11. Rob says

    October 20, 2015 at 7:28 am

    Hi,
    Thanks for this. Actually my wife is Iranian and she can make this, but I wanted to surprise her by doing it myself!

    Rob

    • Homa says

      October 20, 2015 at 8:21 am

      Hello Rob, you’re so welcome. What a wonderful surprise this will be for your wife. Thank you for the comment and Enjoy it!

  12. Eli says

    November 21, 2015 at 10:48 am

    سلام

    خیلی ممنون بابت این دستور تهیه ی کشک بادمجون با جزییات.
    من دو روز دیگه باید برای یه مهمونی که به مناسبت کریسمسه کشک بادمجون درست کنم و ببرم. اینجا بادمجون ایتالیایی یا چینی پیدا نکردم و مجبور شدم از همون بادمجون امریکاییهای تپل و بزرگ بخرم. خیلی میترسم نکنه با اینا خوب در نیاد. ولی سوالی که دارم اینه:
    نعناع تازه خریدم. حالا نمیدونم میشه همینجوری تازه خوردش کنم و تفت بدم و بریزم روی کشک بادمجون یا حتما باید خشک باشه؟ کدوم بهتره؟ تازه باشه عطرش بیشتر نیست؟ اگه خشک بهتره، دو روزه خشک میشه؟
    ممنون میشم زودتر جواب بدید بهم!
    تشکر مجدد از سایت خوبتون

  13. Homa says

    November 21, 2015 at 12:47 pm

    سلام الی جون، ممنون از لطفت عزیزم. من همیشه از نعناع خشک استفاده کردم و فکر میکنم برای این منظور بهتره. برای خشک کردن فوری، نعناهارو بشورین و با حولد کاغذی ابشو خوب بگیرین. بعد سه چهار ساعت در فضای اتاق روی حوله خشک پهن کنید. بعد روی دیس بزرگ آون پهن کنید. آون رو به درجه 200 فارنهایت برسانید و خاموش کنید و بعد دیس نعناع رو که شاخه های بزرگشو جدا کرده این داخل آون گرم خاموش قرار دهین. بذارین همونجا کاملا خنک بشه. در بیارن .اگه بلافاصله پودر نشه کمی هم در فضای اتاق بذارین . امیدوارم این کمک بکنه. خوشحال میشم بهم نتیجه رو خبر بدی

    در ضمن نعناع خشک در قسمت ادویه اکثر سوپرمارکتهای بزرگ هست

  14. Francesca says

    February 9, 2016 at 11:27 am

    I love kashke bademjan and was wondering if this can be made with baked eggplants, rather than fried eggplants. In fact, I just used your baked eggplant technique for a khoresht bademjan, and it worked so much better than frying. I find that frying eggplants is hard because they soak up the oil and burn quickly. Merci!

  15. Homa says

    February 9, 2016 at 2:44 pm

    Dear Francesca, I am very happy that the baked eggplant method is working for you! I use the baking method regularly, in fact I have used it for this recipe https://persianmama.com/eggplant-yogurt-with-toasted-walnuts-borani-bademjan/ which is eggplants simmered in a tomato garlic sauce. I believe the baking method will work for the Kashke Bademjan also but the texture might be a little less smooth. Please let me know how it turns out. Thank you so much for your comment!

    • Alison says

      May 19, 2019 at 11:44 am

      Do you think this would work if you grilled the eggplants? I love grilled eggplant and thought it might add a nice smoky flavor. This recipe looks delicious, and I can’t wait to try it! If I can’t find the smaller eggplants, approximately how much Italian eggplant (in pounds) do you think I should use? Thanks!

      • Homa says

        May 19, 2019 at 6:17 pm

        Hi Alison; grilling should be fine. You will need about 1 to 1 1/2 pounds of eggplants.

  16. Elaine says

    April 4, 2016 at 9:43 am

    I’m not able to eat walnuts, can I omit them and still enjoy tge authenticity of the recipe? Is there a nut substitute????

    • Homa says

      April 4, 2016 at 10:01 am

      Hi Elaine, You may leave the walnuts out and the recipe will still taste wonderful. Make sure most of the liquid is cooked off before you mash the eggplants, and add a little bit more fried onions. Also use a firm yogurt for a thicker and richer consistency. Enjoy your kashke bademjan!

  17. Mieke Denys says

    April 12, 2016 at 7:25 am

    We just returned from a trip to Iran, and I was looking for this recipe because we enjoyed it so much there. Thank you.

    • Homa says

      April 12, 2016 at 9:41 am

      Hello Mieke, you’re welcome! I am very happy to hear that. I would love to hear all about it once you try the recipe.

  18. Fahimeh shirazi says

    June 10, 2016 at 7:15 am

    I have no words to express the satisfaction and joy I felt when the guests at my party judged the kashke badhemjan .they left licking their fingers and said they will come back for more.
    Thank u Homa joon.

  19. Homa says

    June 10, 2016 at 8:46 am

    Fahimeh jan, that is a wonderful feeling, and I’m so grateful that you’ve shared it with me. You’re very welcome and thank you for your lovely comment. Wishing you many happy occasions with good food and good times!!

  20. Isabel says

    July 27, 2016 at 6:48 pm

    Extremely delicious! Thank you for sharing your recipe Homa.

  21. Homa says

    July 27, 2016 at 7:31 pm

    Isabel, you’re so very welcome! Thanks for the lovely comment.

  22. Brisa (IG patisseriesaba) says

    August 11, 2016 at 12:54 pm

    OMG PersianMama! You have validated my lifelong dislike of kashk & gharaghorut, while I love every other dairy product I have encountered in my life. Thank you – I am totally going to try this with Greek yogurt.

    • Homa says

      August 12, 2016 at 11:06 am

      Dear Brisa, I think you’re going to be very pleased with this recipe; it has always been a hit whenever I’ve served it!

  23. Parastoo says

    October 19, 2016 at 9:12 am

    Thank you for this recipe! I have made it a few times and my husband and I love it!

    • Homa says

      October 19, 2016 at 10:33 am

      Dear Parastoo, thanks for your comment! I’m very happy to hear that you and your husband are enjoying my recipe. Have a great day 🙂

  24. Terry says

    November 17, 2016 at 8:21 pm

    Thank you, great recipe, it was very different than the other recipes I was looking at, with the chinese eggplant and the mint. How long will this be shelf stable in the fridge? Can you freeze this with success? Do you have any other suggestions on other dippers and/or ideas for leftover dip? I had a lot of eggplant and made a large batch but don’t have a party I am going to, I might need to get creative, ha ha!

    • Homa says

      November 18, 2016 at 9:34 am

      Hello Terry, I’m glad you like the recipe. It will keep in the fridge for 2-3 days. This dip would make a delicious spread in sandwiches with sliced fresh vegetables and cheese. I personally have not frozen it but I think it should be fine. I would recommend slow thawing in the refrigerator and only warming it slightly when you’re ready to use it again. Good luck 🙂

  25. Bill Schenck-Hamlin says

    November 25, 2016 at 12:39 pm

    Hi, Homa —
    Thank you for your website and the effort you’ve taken to build it. I plan to use it regularly! My wife and I have a dear friend from Iran who made us an eggplant dish that was luscious. Of course, I asked her to describe how she made it and I believe that your recipe fits her description well. However, there was one difference. She talked about rehydrating sheep’s milk and using that in place of the yogurt. (I assume that you use yogurt b/c your audience will find it easier to purchase it.) In addition, the color of her eggplant was slightly purple. Can you comment on the differences?
    — Bill

  26. Homa says

    November 25, 2016 at 2:02 pm

    Dear Bill, the ingredient that your Iranian friend was talking about is called ‘kashk’ and it is available in liquid form in jars at most Perisan and Middle Eastern markets. But you’re absolutely right yogurt is more conveniently available. I can’t think of any ingredients in this dish that would make the color of the eggplants purple, unless your friend sprinkled some sumac (https://persianmama.com/all-about-spices-2/) on it. I do appreciate your ongoing support and hope to hear back from you when you try my recipes! Have a great weekend.

  27. Shahrzad says

    December 5, 2016 at 10:09 pm

    Dear Homa,

    Thank you for this lovely recipe I cant wait to try it out!

    One question, do I need to remove the eggplants off the pan once they’re fried? Or else how would it all fit in the frying pan? I don’t want to burn them.

    Thank you

    Shahrzad

    • Homa says

      December 6, 2016 at 9:18 am

      You’re so welcome dear Shahrzad! The eggplants should be fried in a single layer; so if they don’t fit, you could fry them in a larger skillet or in two batches. However after frying since there is only a little bit of water (1/2 cup) added to the skillet, it is recommended to add all of them to a medium skillet so they cook until tender without drying out or having to add extra water. I hope I have answered your question and enjoy your kashke bademjan!

  28. Maria says

    December 30, 2016 at 11:24 am

    Because we will visit Iran next April I am interested in the Persian kitchen. So I made this wonderful KASHKE BADEMJAN, our first Persian food. We liked it very much and are looking forward to our journey and the lovely food!

  29. Homa says

    December 30, 2016 at 2:47 pm

    Dear Maria, I hope you will love your visit to Iran and everything that you will experience, including the amazing food. I’m really happy to hear that my kashke bademjan was your first Persian food and that you loved it. Please keep in touch and let me know when you try my other recipes. Happy New Year!

  30. Farzad says

    February 11, 2017 at 2:03 pm

    Dear Homs Khanom, thank you for a very well written recipie. In case if I want to serve the kashkeh bademjoon with the bademjoon not mashed, how would I adjust thecrecipie?

    Farzad

    • Homa says

      February 12, 2017 at 10:08 am

      Dear Farzad, I’ve never made it that way, but I would suggest the following changes: Fry or bake the eggplants (https://persianmama.com/baked-eggplant/) until tender, sprinkle with kosher salt and peppers. Toast the walnuts, cool then chop them into pea size pieces. Thinly slice 2 garlic cloves and saute until barely light golden. Fry the diced onions until golden brown and toss with crushed mint leaves. Mince an extra clove of garlic and whisk until smooth with one of these: plain yogurt, sour cream, or kashk, and refrigerate for an hour.
      When ready to serve, place the cooked eggplants on a platter, drizzle the top with garlic yogurt, then garnish with toasted walnuts, golden garlic and onion/mint mixture. Good luck and let me know how you like this version.

  31. Naseera says

    February 25, 2017 at 10:39 pm

    Salam homa,

    Thank you for this amazing website. It is my go to website for things Iranian. My bf is Iranian. The first time I cooked for him, I surprised him and him fesenjan. I used your recipe and he absolutely loved it. He was very touched and I found to that it’s his fav dish. ? He loves this dip but also the dip, with eggplant, egg and I think there is another ingredient. Sorry I don’t know what it’s called. I am still trying to learn Farsi. do you have a recipe for that version? I am planing on making these for him soon.

    look forward to hearing from you.
    Khoda hafiz.

    • Homa says

      February 26, 2017 at 6:26 pm

      Salam Naseera; You’re so welcome and I’m glad to hear you’re enjoying my website! I’m sure your boyfriend appreciates the time that you spend to make him his favorite dishes. I think I know the recipe that you’re talking about, and I will try to post it in the future for you. Thank you for your comment and I think you will discover many delicious recipes here.

      • Naseera says

        March 24, 2017 at 6:39 pm

        Thank you Homa, Let me know when you’ve found it and what it’s called.

        I have a question, I am hoping to make this dip over the next couple of days. If I am going to use kashke how much do I need to use for this rceipe? Also do I use kashke and yoghurt? Or it is one or the other? (he likes kashke)

        • Homa says

          March 24, 2017 at 11:48 pm

          Hi Naseera, I would use one or the other. Start by adding a little at a time and see how you like it. Kashk flavor is pretty strong and it is good to add it to taste. I recommend starting with 1/2 cup and add more if needed.

  32. Nader says

    March 2, 2017 at 6:17 am

    سلام شما غذا هم واسه فروش داريد؟ منو دوستام ميخوايم چند روز بيايم هلند اكه بشه مرسي

    • Homa says

      March 2, 2017 at 8:57 am

      سلام نادر عزیز، من در این سایت فقط دستور غذاهای ایرانی دارم. اگر سوالی در این مورد داشته باشید با کمال میل بهتون جواب میدم. موفق باشین

  33. Hamidreza Derakhshesh says

    April 24, 2017 at 3:10 am

    Thanks great job

    • Homa says

      April 24, 2017 at 8:30 pm

      Thank you dear Hamidreza, glad you liked it!

  34. Susan says

    April 29, 2017 at 1:45 pm

    This was delicious. Two questions/comments

    1. I simmered for 15 minutes with the lid on and it appeared no liquid evaporated. So I cooked another 5-10 minutes without the lid

    2. The eggplant was definitely tender, mushy almost. I used a potato masher but the resulting dip was a bit stringy still. What are your thought of pureeing in the food processor?

    • Homa says

      April 29, 2017 at 4:07 pm

      Hello Susan, thank you for your comment; I’m glad you like this recipe. For your first question, since the size and temperature of the burners are different I would recommend increasing the heat a bit and cooking with the lid on, so the eggplants cook through and the liquid does evaporate. For the second part, I would not recommend pureeing the eggplants, as there should be a visible and detectable texture to this dip, but of course you could give it a try and see which one you like better.

  35. karen lane says

    September 25, 2017 at 4:14 am

    Greek yogurt is not the same as kashk and it doesn’t taste the same
    real kashk with eggplant is wonderful

    • Homa says

      September 25, 2017 at 7:51 am

      As I have mentioned in the written segment of this post, cooks who like kashk may use it instead of yogurt.

  36. Daniel says

    October 25, 2017 at 3:33 am

    Thank you for that amazing recipe, since I discovered it I make it regularly at home and it is always a success.
    I also tried to cook the eggplant in the oven (to reduce the amount of oil in the final dish) and it is quite effective (150°C until golden brown, then I follow the reste of the recipe and use the skillet).
    Greetings from France 😉

    • Homa says

      October 25, 2017 at 10:12 am

      Wonderful to have you here Daniel! Reading your comment makes me very happy; this is also a favorite around our house. I love baking the eggplants in all of my recipes, but have never tried it in this one; I will have to try it. Thank you so much for writing to me.

  37. Tim says

    November 3, 2017 at 7:19 pm

    Hi Homa! First of all thank you so much for taking the time to write up this recipe, fantastic job! My latest culinary adventure has brought me to the realm of Persian food and I am absolutely thrilled to have stumbled upon your site! I will no doubt be referencing it very often in the near future. I plan on making this particular recipe very soon. Do you have any suggestions on what to make as far as staple Persian foods are concerned? I’m always looking to broaden my palate!

    Thanks again!

    • Homa says

      November 4, 2017 at 10:01 am

      Hi Tim, welcome! Lovely to have you here. Here is a list for you to start with:
      https://persianmama.com/chicken-in-walnut-pomegranate-sauce-khoresht-fesenjan/
      https://persianmama.com/khoresh-gheymeh-beef-and-split-pea-stew/
      https://persianmama.com/persian-herb-stew-ghormeh-sabzi-sabzi-ghorma/
      https://persianmama.com/kabob-koobideh-grilled-minced-meat-kabobs/

      The top 3 are called ‘khoresh’ which means, the type of stew that is served over rice. You will find a comprehensive post that covers different types of Persian rice as well as tahdig, which is the crispy bottom of the pot. I would love to read your comments when you try my recipes.

  38. don says

    November 22, 2017 at 2:07 pm

    Hi Mama,
    Ever since I fell in love with a Persian lady, I’ve fallen in love with Persian food. You Kaske Bademjan is amazing. I’m the chef in the relationship…although my girl can cook brilliantly, to impress her and her family I made this dish. It was such a hit and was so authentic they couldn’t believe it. Me and my eggplants thank you from the bottom of my heart.

    • Homa says

      November 22, 2017 at 6:23 pm

      Hello Don; Lovely to read the story of your introduction to Persian food 😉 I’m delighted that your Persian lady and her family were impressed by your cooking skills and my recipe played a little part in it. I would love to hear back from you as you continue trying my other recipes. Thanks for writing to me and have a great weekend!

  39. Asta says

    December 11, 2017 at 2:08 pm

    Dear Persian Mama,
    thanks for brilliant recipes. I made dinner for our friends last weekend – a persian dinner with TURKEY AND CRANBERRY POLO and KASHKE BEDEMJAN. All the dishes were very very delicious, – so I got a lot of compliments and have to share it with You 🙂 It took time to our guests to guess the ingredients of KASHKE BEDEMJAN. It was very funny 🙂
    Thanks, Persian Mama! Good luck!

    • Homa says

      December 11, 2017 at 2:48 pm

      Dear Asta, it’s a pleasure to read that your guests enjoyed and complimented your delicious cooking, and I’m delighted you tried my recipes! Your guessing game sounds like a lot of fun 🙂 Thanks so much for writing to me, and please keep in touch and let me know when you try my other recipes.

  40. nellie says

    December 30, 2017 at 8:05 pm

    Hi Homa – can khashke bademjan be frozen without or without added kashk or yogurt? if yes for how long? will it taste the same when reheated? Thanks in advance for your reply and a very happy 2018 to you and yours 🙂

    • Homa says

      December 31, 2017 at 10:32 am

      Hi Nellie; I have never frozen the kashk bademjan, but I regularly freeze baked/fried eggplants and they keep very well for 2-3 months. I would recommend freezing kashk bademjan before adding yogurt or kashk, then defrost in the fridge and briefly reheat and finish the dish. I likewise wish you and your family a Happy New Year!

  41. Cyrus says

    February 2, 2018 at 12:43 pm

    Hi

    2 quick questions.

    1)What difference would fresh mint make if i used that instead of dry mint.
    2)Can i use olive oil instead of vegetable oil?

    Thank you
    and thank you for providing such a great on-line resource for learning about Persian food

    • Homa says

      February 2, 2018 at 1:26 pm

      Hello Cyrus; you’re so very welcome!
      1) Traditionally this dish is made with dry mint; it adds a more pronounced flavor than fresh mint. If you wish to use fresh mint, chop it very fine and add it to the finished dish.
      2) Yes absolutely!
      Have a great weekend!

  42. The butcher says

    February 10, 2018 at 9:25 pm

    I was directed here by a Persian friend, I made the recipe as written except I used fresh mint and I processed the ingredients, so I lost the nice texture. The flavour was so nice I had to comment and say thanks for sharing a new way to use my eggplants in the garden – I will surely make it again!

    • Homa says

      February 11, 2018 at 9:10 am

      Well hello and welcome to you dear The butcher. It’s a pleasure to be able to share my recipes, and comments like yours make it all worth while 🙂 I can only imagine how amazing this recipe would be with garden fresh eggplants! Thanks so much for writing to me and please keep in touch!

  43. Soraya Faramarzi says

    March 24, 2018 at 12:32 pm

    Thank you for my new go to Persian Eggplant recipe!!

    • Homa says

      March 24, 2018 at 1:28 pm

      You’re very welcome dear Soraya! I hope you will find more of your favorite eggplant recipes on this blog 😉
      Thanks for writing to me and have a great weekend!

  44. Jane says

    April 14, 2018 at 9:28 am

    Hi from Scotland , I made this dish with liquid kashk and it was lovely. My Iranian family are telling me that I should have boiled the kashk from the jar for 20 minutes with water before using. I haven’t read anywhere that I’m supposed to do this.can you help me with this information? Thank you

    • Homa says

      April 14, 2018 at 10:26 am

      Welcome, Jane from Scotland 🙂 I’m glad you have enjoyed my recipe.
      The commercially-made, pasteurized liquid kashk is meant to be used directly from the jar, but it should be refrigerated after opening and used within the recommended period on the jar. However, if you have purchased it in an open container from a market, since kashk is a very nutrient-rich product, it’s recommended that you boil it before use, to eliminate any possible bacteria or impurity. I hope this answers your question. Please keep in touch.

  45. Jane says

    April 14, 2018 at 3:48 pm

    Thank you Homa, thats been very helpful indeed. ?

  46. Jane says

    April 14, 2018 at 4:01 pm

    Hello Homa, thank you your response was very helpful to me. ?

    • Homa says

      April 14, 2018 at 4:32 pm

      Glad to hear that Jane 🙂

  47. ایسابلا ?? says

    May 10, 2018 at 2:00 pm

    خیلی خیلی خیلی ممنون. متشکرم پرشن ماما?
    I was so happy to find this recipe. I’ve been learning some Persian dishes over the past couple of years, and finally decided to give this very delicious “salad” a try, trusting that a Persian mama always knows what to do ??
    My Persian friends were thrilled, and couldn’t believe I was able to make it so tasty so far away from their homeland, especially since I didn’t have any kashk but used Greek yogurt.
    Motshekeram, dear Persian mama. There will be many thanks given for you in my household in the future, no doubt ?❤

    • ایسابلا ?? says

      May 10, 2018 at 2:02 pm

      Oh, forgot to add:
      Love from Hungary ❤

      • Homa says

        May 10, 2018 at 3:23 pm

        Lovely to meet you from Hungary dear Isabella! Take care and keep in touch 🙂

    • Homa says

      May 10, 2018 at 3:21 pm

      خواهش میکنم، ایسابلا جان؛
      I’m so happy to read your success story my dear! So glad that you and your friends enjoyed this recipe; I also make mine with yogurt 😉 I have a feeling you will find many other favorite dishes on my blog. Please keep in touch and let me know when you try my other recipes.

  48. safa says

    May 24, 2018 at 3:57 am

    Dear Mama Homa joon,

    I’ve been looking for this receipe for such a long time. Is therw a reason why youre receipe does not include kashk? I thought that this is one of the main ingedrients?

    Best regards from Germany,

    Safa

    • Homa says

      May 24, 2018 at 9:08 am

      Hello Safa jan; I’m glad you’ve found your favorite recipe! I have created this recipe with yogurt instead of kashk, because it’s easily accessible in every supermarket, and not everyone likes the flavor of kashk. However, as I’ve mentioned in the written part of the post, this recipe will be wonderful with kashk too. Please keep in touch and have a great weekend 🙂

  49. Marina says

    October 7, 2018 at 8:47 pm

    Hi, I would love to make this recipe, just had a question: some other recipes call for Turmeric and/or Saffron, do you recommend adding it?

  50. Silke says

    October 26, 2018 at 6:24 am

    Hi
    is it also possible to prepare the aubergines in the oven for the Kashke Bademanjan??

    • Homa says

      October 29, 2018 at 10:58 pm

      I don’t see why not; just don’t let them brown too much!

  51. Charlcye says

    November 4, 2018 at 5:08 am

    I, too, have been unable to acquire a taste for kashk yet! Thanks so much for the yogurt and sour cream substitute suggestions. I’m making boz qormeh for my friend today & am always terrified when kashk is called for.

    • Homa says

      November 4, 2018 at 10:40 pm

      Glad to help Charicye 🙂 I know the feeling. However, I’m traveling in Iran at this time and I have to say, I could get used to the taste of fresh kashk here. Some restaurants serve it on the side to drizzle over food and it’s nothing like what get in our supermarkets in the States! Thanks for writing to me and please keep in touch my dear

  52. Tina says

    November 28, 2018 at 5:12 am

    Thanks a million Homa joon! You’ve mentioned all details properly
    I myself grill the eggplants instead of frying them but both methods lead to a great taste.

    • Homa says

      November 28, 2018 at 10:35 am

      It’s a pleasure Tina joon; I love everything grilled 😉 Please keep in touch!

  53. Aseel says

    November 30, 2018 at 8:08 am

    Eli Homa, first thank you for an amazing recipe .. it’s yummy, I have s question though, I was served Kashke abroad and the chef told me they added Lentil .. is it possible to use it or would you recommend against it? Thank you.

    • Homa says

      November 30, 2018 at 9:05 am

      Hi Aseel; I’m glad you like my recipe. That chef abroad must have loved lentils like I do 😉 however, I’ve never had them in kashke bademjan! You could add lentils and see how you like it; as most amazing recipes have been developed by cooks who were willing to try different methods. Thanks for your comment and have a great weekend!

  54. Judi Daneshfar says

    September 24, 2019 at 7:22 pm

    Do you have re pie for Biryani?

  55. Melissa Klar says

    December 9, 2019 at 9:20 pm

    I may be the only American traveling in your beautiful country this past April, and I fell in love with the food.i have been looking at dozens of recipes for this and yours I know is the best so i am making it tomorrow night for a light dinner with a salad…..thank you so much for such a beautiful website and clear instructions…Iran and my tastebuds are changed for life.

  56. Luciana says

    April 20, 2020 at 6:22 am

    If I use Kashk should be the same amount as the yogurt 3/4 cup?

    • Homa says

      April 20, 2020 at 11:25 am

      Depends on the consistency of your kashk. If it has the consistency of beaten yogurt, yes.

  57. Margarita Garcia says

    April 25, 2020 at 12:41 pm

    Hello Dear,

    Thank you for sharing your recipe, came out vary tasty! I will moore of your receipes!!

    • Homa says

      April 25, 2020 at 4:35 pm

      It is a pleasure dear Margarita! Thanks so much for your comment. I hope to hear back from you when you try my other recipes. Have a great weekend 🙂

  58. Bayan F. says

    May 15, 2020 at 2:13 pm

    Hello Homa,

    Thank you for this recipe. If I would like to use actual Keshk instead of the Greek yogurt, how much should I use?

    • Homa says

      May 15, 2020 at 5:24 pm

      Hi Bayan, it is my pleasure 🙂 You could use the same amount of liquid kashk. Have a great weekend and please keep in touch.

      • Bayan Furutan says

        May 19, 2020 at 1:53 pm

        Thank you! It came out so well and was delicious! I think next time I will prepare the eggplants a little differently and extract some of the bitterness with salt, and then prepare the same way.

        • Homa says

          May 20, 2020 at 2:35 pm

          Hi Bayan, thanks very much for your feedback. Yes, certain species of eggplants tend to have a hint of bitter taste for some, and salt seems to help remedy that! I have noticed that larger eggplants with seeds tend to have more of this issue.

  59. Steven says

    May 31, 2020 at 10:32 am

    Great recipe just as it is. The second time I followed this I only had italian eggplant and lebne. I therefore roasted the eggplant whole with whole garlic cloves for the first step and then scooped out the inside and mixed with the ground walnuts. Worked really well both ways. Thanks for the amazing dish that will now be a staple in my home.

    • Homa says

      June 3, 2020 at 2:18 pm

      Dear Steven, I’m happy to hear that you’ve enjoyed this recipe. Thanks for writing to me and also thank you for sharing your method! Please keep in touch and take care 🙂

  60. Jackie Chen says

    June 13, 2020 at 4:53 pm

    Made this today! Very refreshing. I felt that it lacked. I had a little more greek yogurt than the recipe called for so the final product was missing the umph i was looking for. I added just a dash of dark soy sauce and it really came to life. The umami and the sweetness from dark soy really brought the dish into its own! Definitely recommend you try dark soy or regular soy sauce with sugar if you were like me

  61. Jackie says

    June 13, 2020 at 4:56 pm

    Made this today! Very refreshing. I felt that it lacked. I had a little more greek yogurt than the recipe called for so the final product was missing the umph i was looking for. I added just a dash of dark soy sauce and it really came to life. The umami and the sweetness from dark soy really brought the dish into its own! Definitely recommend you try dark soy or regular soy sauce with sugar if you were like me

    • Homa says

      June 15, 2020 at 12:07 pm

      Hi Jackie, thanks for sharing your version of this dish. It is a very interesting twist! It goes to show you how food is the international language of the world 😉
      Take care and keep in touch!

  62. Julie says

    June 17, 2020 at 3:48 pm

    Dear Homa,
    Oh my goodness, I am so thrilled to stumble on your website. What a joy !! I made this dish last night, using Chinese eggplant. I followed your instructions and it came out very good. I love the details of the recipe , each step has beautiful picture with notes and what to do or not do. I appreciate the details and efforts you put in each recipe making sure no failure. E.g “Process the walnuts until very fine, but watch it closely and stop the food processor before it turns to paste. “

    I also find your German Pancake recipe is very nice to try this coming weekend. Thank you for sharing your talents with us out here.

    • Homa says

      June 18, 2020 at 2:58 pm

      Dear Julie, it is wonderful to have you here; welcome!! I really appreciate your supportive words. Taking the guesswork out of cooking has been my main goal in all of my recipes and I’m really happy that you find my explanations helpful. Enjoy the German Pancake! I would love to read your feedback. Have a glorious weekend and take care 🙂

      • Julie says

        June 24, 2020 at 3:58 pm

        Dear Homa, I baked the German Pancake in my cast iron skillet. It came out fluffy, light and beautiful. I was a bit nervous because I am new to using cast iron, I feared that I’ll burn the cake. I have baked German Pancake in a Pyrex pan before. But thanks to your clear instructions, with the pictures, it came out really nice and even tasted better !! Since strawberry is in season, I topped the pan cake with fresh strawberries and blueberries and lemon juice. What a treat for our Sunday brunch. Thank you for sharing your wonderful recipes with us. Many blessings to you and take care Homa 🙂

        • Homa says

          June 25, 2020 at 6:12 pm

          Dearest Julie, that sounds like a perfect brunch! I love cooking with my cast iron pans. It is really simple if the pan is kept well seasoned after each use. I’m so glad you enjoyed the German pancake. With the upcoming peach season, you might try sauteing them in butter with little brown sugar as a different topping for your pancake 🙂 Please keep in touch and have a great weekend!

  63. Meechi says

    July 3, 2020 at 12:24 am

    Hi Homa!

    I’m so excited to make this recipe! I just wanted to double check with you, do I need to salt, weep, and dry my eggplants before cooking (to get the bitter juices out)? Or can I just cut them up and put them straight in the pan?

    Thank you so much for the recipe and the answer!

    • Homa says

      July 3, 2020 at 5:24 pm

      Hi Meechi, I never salt my eggplants! I know many recipes call for this procedure automatically when there is eggplant involved! From my own experience, the fresh young eggplants are not bitter. When the eggplants are old their flesh turns spongy and soggy and there is a chance that it gets bitter too, but the mushy eggplants do not taste good anyway 😉 Have fun and enjoy this yummy recipe!

  64. Maria Camila Rojas says

    November 4, 2020 at 2:18 pm

    Hello, persian mama
    I’m from Colombia in South America. I love this recipe and I want to know which walnut do you use. Is it pecan or Brazil nut or almond? Thank you for sharing, I love learning about other cultures and I find through food you can learn a lot.

    • Homa says

      November 8, 2020 at 12:32 pm

      Hi Camila, I use regular walnuts. If you blend the other nuts, that you have mentioned, into a paste any of them would work in this recipe. I would use only the blanched (no brown skin) almonds though. I agree, we do learn so much about our world through food. Please keep in touch and take care 🙂

  65. Eva says

    November 23, 2020 at 3:34 pm

    Thank you, thank you, thank you!!!!!!! This is the appetizer I look forward to having when I go to a Persian restaurant and I never thought I could make it. Well, I no longer live in an area, where there are Persian restaurants, and I have been craving this. So glad I found your blog as I made this last night and neighbors came over and had to lick out their plates it was that good. I have had my share of this yummy food in plenty of restaurants and your recipe is spot on!!!! Now I am going to try to master your Fesenjan as that is my other favorite. Once again, thank you for making this recipe available!!! This is a million stars recipe!!!

    • Homa says

      November 29, 2020 at 2:35 pm

      Lots of thanks for this thoughtful comment dear Eva!! It makes me so happy to read this, as I know how it feels to finally find a recipe that has the right flavor and texture, and along with it, the wonderful memories of a beloved meal. I have a feeling you’ll love my Fesenjan recipe too. It is a very straightforward and reliable recipe that is made in one pot. Enjoy and keep me posted with your feedback. Take care my dear!

  66. Les says

    March 30, 2021 at 6:17 pm

    Oh wow, this is so awesome! My mother just made this for us. It completely changes the eggplant, so rich and good. Many thanks for this recipe!!!

    • Homa says

      March 31, 2021 at 2:43 pm

      Thanks Les, so happy you have enjoyed this recipe. Take care and keep in touch 🙂

  67. mohsen says

    April 6, 2021 at 1:44 am

    سلام هما،

    من دستورالعمل پخت کشک بادمجان شما را دیدم و متوجه شدم که خیلی کامل توصیف کردید. میتونم با ذکر منبع در سایت شرکت خودمون، روش پخت شما رو به اشتراک بذارم؟

    ممنون،
    محسن

  68. Homa says

    April 6, 2021 at 2:25 pm

    سلام محسن
    بله خواهش میکنم با ذکر منبع به اشتراک بذارین

  69. Zoila Millien says

    September 29, 2021 at 12:21 pm

    My boyfriend is Persian, and he made this for me. It was the most interesting 1st course I have ever had. Warm after taste but not spicy, a little bitter but doesn’t linger, and the nut flavor from the Walnut is so inviting. We both ate everything with warmed Turkish Pita bread. He also made a delicious lentil soup as well. I wish at that moment the US and Iran had better relations, so others could enjoy their culture.

    • Homa says

      October 4, 2021 at 1:35 pm

      Dear Zoila, I am so happy that your boyfriend has been treating you to homecooked Iranian food, I believe it is the best 😉
      Thanks for your well wishes! Most Iranians have been hoping and waiting for better relationships for a long time too. I hope you will get a chance to visit Iran and meet the amazing people, see our breathtaking scenery, and get acquainted with our rich culture.
      Please take care and keep in touch! Have a great week

  70. Sarah Yountchi says

    October 19, 2021 at 12:43 pm

    I married a Persian man, and your website has completely taught me how to cook authentic Persian food! Thank you so much. Your site is my very favorite Persian cooking blog. Much love and thanks! – Sarah

    • Homa says

      October 22, 2021 at 4:11 pm

      Dearest Sarah, thanks so much for writing to me. You have just made my day brighter with your thoughtful comment! Please take care and keep in touch 🙂

  71. Diana says

    March 25, 2022 at 7:47 pm

    I love all your receipes (not just the Persian ones), you are a fabulous cook. Thank you for your blog. My kids love this dip as we have it at Persian restaurants everytime we go to Sydney. Thank you for compiling all these receipes in one place!

    • Homa says

      March 26, 2022 at 11:59 am

      Thanks for writing to me Diana! This has also been my daughter’s favorite dip when she was a picky eater as a child 😉
      I really appreciate your support, please keep in touch and take care!!

Homa

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Popular Recipes

Fall is the pomegranate season, and I feel it is the perfect time to share my Fesenjan, or Fesenjoon recipe (chicken stew with walnut and pomegranate sauce). Beautiful red ripe pomegranates are available in most supermarkets. This jeweled fruit is the wonder of nature and makes you think about the intricate design that nestles precious gems that…

Read More »

Kabob Koobideh (کباب کوبیده) is made with ground lamb or beef or a combination of the two.  This is one of the most popular kabobs you can find on the streets of Iran. This Kabob is usually grilled over hot coals and is served in fancy restaurants and clubs, as well as in the little shacks…

Read More »

 Barbari, Noon Barbari, or Nan Barbari, is a popular traditional Persian flat bread with a crisp crust and light airy texture. Noon, or nan, means bread in Farsi. This bread is best when eaten hot right out of the oven and it is the most favored bread for breakfast (sobhaneh). Some of the special delicacies enjoyed with…

Read More »

Copyright © 2023