KASHKE BĀDEMJĀN
4
40 min
| Ingredients | Number |
|---|---|
| eggplants | 3 medium-sized |
| onions | 4 small or 2 large |
| garlic | 6-8 cloves |
| lemon | ½ |
| rapeseed oil | 6 tbsp |
| turmeric | 1 tsp |
| dried peppermint | 2 tbsp |
| unsweetened soy yogurt | 120 g plus 2-3 tbsp for garnishing |
| dark miso paste | 1 ½ tsp |
| saffron threads | 1 tbsp |
| salt | 1 pinch |
| walnuts (or chopped almonds) | approx. 1 handful |
| fresh mint | |
| flatbread | |
| rapeseed oil | |
| water | approx. 320 ml |
| salt & pepper | to taste |
"Iranian delicacy reinterpreted – with miso, soy yogurt & saffron water"
Kashke Bādemjān is a traditional Iranian eggplant dip known for its creamy texture and the perfect balance of savory, spicy, and slightly tangy flavors. The name comes from "Kashk" – a fermented whey – and "Bādemjān," which is the Farsi/Dari word for eggplant. One of the key ingredients, Kashk, gives the original recipe its signature umami note. Since finding a vegan alternative is difficult, I experimented with dark miso paste – and the flavor comes surprisingly close to the original! This dip is incredibly delicious and one of my absolute favorites! Served with warm flatbread, it’s a true explosion of flavor.
Kashke Bādemjān is a true delicacy of Iranian cuisine, often served as an appetizer or side dish. It’s typically paired with fresh bread and herbs, seducing the senses with the harmonious combination of fried eggplant and Kashk, which give the dish a special depth. The onions, slowly sautéed, develop a pleasant sweetness, while the dried mint provides a vibrant contrast, perfectly rounding off the flavors. I promise you, you’ve never tasted a dip like this before!
The real game-changer in this recipe, however, is the saffron. The precious golden threads add a subtle floral note. Added at the end, saffron elevates the flavors to a whole new level, turning this already amazing dish into a true delicacy.
PERSONAL RECOMMENDATION
Traditionally, this dip is topped with caramelized onions, dried mint, and walnuts, followed by a drizzle of hot oil infused with fried mint. In my version, I also add saffron water and fresh mint. The fresh mint, in particular, brings a refreshing kick that beautifully balances the dip’s rich and savory flavors.
Pro tip: If too much oil pools around the edges, simply remove the excess with a teaspoon.
PREPARATION
- Prep the eggplants: Peel the eggplants and slice into rounds about 2 cm thick. Salt both sides and let sit for 20 minutes to draw out excess moisture.
- Prepare onions & garlic: Meanwhile, slice the onions into fine strips and peel and press the garlic. Set aside.
- Fry the eggplants: Heat oil in a pot. Pat the eggplant slices dry with a kitchen towel and fry in hot oil on both sides until golden brown. Transfer to a plate lined with paper towels to drain.
- Sauté the onions: Leave about 2 tbsp of oil in the same pot and sauté the onions until translucent. Season with turmeric, salt, and pepper. Remove half of the onions and set aside.
- Build flavor: Add the garlic to the remaining onions and sauté for a minute. Add 1 tbsp of dried mint and cook for another minute. Remove the mixture from the pot and set aside.
- Simmer the eggplants: Return the eggplant slices to the pot. Cover with 300 ml water and sprinkle with 1 tbsp dried mint. Cover and simmer over medium heat for about 10 minutes.
- Prep the saffron: Grind the saffron threads with a pinch of salt using a mortar and pestle. Mix with 1 tbsp lukewarm water and let steep for 10 minutes.
- Finish the dip: Add the reserved onion-mint mixture to the eggplants. Mash everything together with a wooden spoon, then use a potato masher to create a creamy consistency. Stir in miso paste and soy yogurt, season with salt and pepper, and let sit for 2 minutes.
- Serve: Spoon the dip onto a serving plate, decorate with a swirl of soy yogurt and a drizzle of saffron water. Top with the remaining turmeric onions, chopped walnuts, and fresh mint.
- Enjoy: Best served with warm flatbread.