Persian Kashk and Aubergine Dip (Kashke Bademjan)

Persian Kashk and Aubergine Dip (Kashke Bademjan)

ingredients are available at Tehran Station.
  • A pack of fried/ smoked Aubergine
  • 2 tsp Kashk (yogurt whey)
  • 3 Onion chopped
  • 1 clove garlic, chopped or crushed 
  •  black pepper, salt, and turmeric, TS* saffron
  • 2 ts Dried mint 
  • 2 tsp chopped walnuts


  • Dice onion and fry in some oil. When the onions start to fry, add chopped or crushed garlic and stir until is yellow. 
  • Add aubergine to a mixture of onions and garlic with gentle heat. Blend them with a wooden spoon (you can do this before adding it).
  • Also one tablespoon of mint and chopped walnuts. Mix kashk with 1/4 cup of hot water and add it to paste and lightly stir until excess water is soaked out. 
  • Serve kashke bademjan on a plate and top it with remaining fried onion, mint, kashk, walnuts and saffron. Serve with lavash or sangak bread.


*Tehran Station

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