Kashk-e Bademjan

The story

Kashk-e Bademjan is a Iranian starter with a clear sense of place. Kashk-e bademjan is a classic Persian aubergine dish named for kashk, a fermented dairy product that brings sharpness and savoury depth. The recipe below keeps the defining ingredients and technique intact while giving practical metric quantities and enough detail for a home cook to judge texture, seasoning and doneness rather than simply follow a timer.

Ingredients

• 1000 g auberginespeeled and sliced
• 350 g onionsthinly sliced
• 18 g Garlicsliced
• 2 tbsp dried mint
• 1 tsp ground turmeric
• 180 g kashkor thick Greek yoghurt as substitute
• 70 g Walnutstoasted and chopped
• 80 ml neutral oil
• 120 ml water
• 1.25 tsp fine salt
• 0.5 tsp black pepper

Method

1. Salt the aubergine slices lightly and leave

   Salt the aubergine slices lightly and leave 20 minutes, then pat dry. Brush with oil and roast at 220°C for 25–30 minutes until deeply browned and completely soft; this gives richness without soaking the slices in frying oil.

   Look for: deeply browned and completely soft; this gives richness without soaking the slices in frying oil Tip: Fry dried mint for seconds, not minutes. Its aroma blooms instantly in hot oil. Avoid: Burning dried mint, undercooking aubergine and salting before tasting the kashk are the most common problems.

2. Meanwhile cook onions slowly in 30 ml

   Meanwhile cook onions slowly in 30 ml oil for 18–20 minutes until deeply golden. Remove half for garnish. Add garlic and turmeric to the pan and cook 1 minute.

   Look for: deeply golden

3. Add roasted aubergine and water, cover and

   Add roasted aubergine and water, cover and simmer 10 minutes. Mash with a wooden spoon until thick and rustic rather than completely smooth.

   Look for: thick and rustic rather than completely smooth

4. In a small pan, warm 15 ml

   In a small pan, warm 15 ml oil and fry dried mint for only 10–15 seconds until fragrant, then remove from heat immediately; burnt mint turns bitter.

   Look for: fragrant, then remove from heat immediately; burnt mint turns bitter

5. Stir two-thirds of the kashk into the

   Stir two-thirds of the kashk into the aubergine with half the mint oil and half the walnuts. Taste for salt because kashk can be salty.

6. Spread onto a shallow plate and decorate

   Spread onto a shallow plate and decorate with reserved onions, remaining kashk, mint oil and walnuts. Serve warm with flatbread.

   Look for: Aubergine collapses easily under a spoon and the mixture holds a soft mound without watery separation.

Nutrition

per serving

Estimated from the listed ingredients and default serving size. Actual values vary with brands, trimming, absorption and cooking losses.