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 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
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Iranian Azerbaijani-style Kashk bademjan from Tabriz
See also
edit- List of Middle Eastern dishes
- Eggplant salads and appetizers
- List of eggplant dishes
- Mirza Ghassemi, another popular Iranian eggplant dish
References
edit- ^ a b 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.
- ^ Batmanglij, Najmieh (2011). Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies. Mage Publishers. ISBN 9781933823478.
- ^ "Kashke Bademjan". Persian Mama. Archived from the original on 24 March 2016. Retrieved 26 March 2016.
External links
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