kashk e bademjoon

kashk e bademjoon

a finger-licking eggplant Persian side dish

prep: 5'
cook: 30'

Iranians are crazy about eggplant dishes - or at least I am. Eggplants show up in lots of Persian dishes as main and sides. This is a vegetarian dish that can be made vegan if plant-based yoghurt is used instead of the Persian sauce kashk. Kashk is a very salty, dairy-based and truly Persian sauce that is used to give an umami flavour to dishes and is mainly used as a garnish on top of Persian legum soup.

In Isfahan plenty of dishes are served with kashk. In case there is no time or we want to have a hearty meal with minimum effort and maximum flavour, we warm up some kashk and add some water to thin it a bit. Then we shred some bread, add some walnuts and fried onion and mint oil and that is our simplest ever Persian meal.

Kash e bademjoon is one of the most delicious Persian side dishes that I am personally in love with. It almost always shows up in Persian restaurants' menus and no Persian side dish platter is complete without it.


  • 1 large eggplant, baked in the oven until softened or barbecued on charcoal, peeled and chopped
  • 4 large garlic cloves, chopped finely or cut in circles
  • 1 large onion, chopped julienne
  • olive or sunflower oil 100ml (1/3 cup)
  • dried mint 1tbsp
  • kashk (Persian sauce) or plain thin yogurt or plant-based yogurt (125ml) 1/2 cup
  • turmeric 2tsps

optional ingredients

  • some Persian rose petals for garnish
  • chopped walnuts 10g (1tbsp)


  • add the oil into a pan
  • add in the chopped onions
  • put the lid on the pan and set it on medium heat
  • once in a while take the lid off, stir gently and put the lid back on
  • this takes 10-15 minutes
  • once the onions are caramelised, add in 1/4 cup of water and put the lid back
  • this softens the onions and gives them a very meaty texture
  • at the end when the water is evaporated, add 1 tsp of turmeric
  • fish them all out of the oil
  • set aside
  • in the same pot add the garlic and stir-fry until slightly coloured
  • fish them all out of the oil
  • set aside
  • in the same pot, add the dried mint and immediately add 1 tsp of turmeric
  • turn the heat off otherwise the mint will burn and become bitter
  • transfer half of the mint oil into a little jar and set aside
  • to the remaining mint oil, add the chopped eggplant and turn and put the pan on medium heat
  • add half of the onion and half of the garlic you fried before
  • then add half of the kashk or your chosen yogurt
  • the other half of everything is garnish
  • add half a cup of water, mix through and put the lid on
  • let them all simmer together for 5-7 minutes or until the water is evaporated and the oil comes off
  • turn the heat off and place the mix in a serving dish
  • add the remaining half of kashk or your desired youghurt, garlic, mint oil and fried onion on top or on the sides of the dish
  • optionally garnish with walnuts and rose petals
  • serve with naan lavash

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