Dish
Kashke bademjan
Eggplant and Yogurt Dip
Kashke bademjan is made by grilling or roasting eggplants until they are soft and then mashing them with garlic, onions, and spices. The mixture is then mixed with whey and topped with fried onions and mint. The dish is usually served with bread or rice. Kashke bademjan is a rich and flavorful dish that is perfect for vegetarians and meat lovers alike.
Origins and history
Kashke bademjan originated in Iran and is a popular dish in Persian cuisine. It is believed to have been introduced to the region by the Mongols in the 13th century.
Dietary considerations
Vegetarian, gluten-free
Variations
There are many variations of kashke bademjan, some of which include adding tomatoes, bell peppers, or pomegranate molasses to the mixture. Some recipes also call for adding walnuts or yogurt to the dish.
Presentation and garnishing
Kashke bademjan is usually served in a bowl and topped with fried onions and mint. It can also be garnished with pomegranate seeds or chopped walnuts.
Tips & Tricks
To make the dish even more flavorful, try adding a pinch of saffron or a squeeze of lemon juice to the mixture.
Side-dishes
Kashke bademjan is usually served with bread or rice. It can also be served with a side of yogurt or cucumber salad.
Drink pairings
Kashke bademjan pairs well with a variety of drinks, including tea, beer, or wine.
Delicious Kashke bademjan recipes
More dishes from this category... Browse all »
Aam dal
Indian cuisine
Aloo baingan
Indian cuisine
Aloo choka
Guyanese cuisine
Aloo methi
Indian cuisine
Aloo simla mirch
Indian cuisine
Aluchya Wadya
Indian cuisine
Ambuyat
Bruneian cuisine
Arakas me aginares
Greek cuisine
