Name: Kashk-e Bademjan (Eggplant with Whey Sauce)
Prep time: 10 min
Cook time: 45 min
Ingredients: 4 medium aubergines; 1 large onion finely sliced; 4 garlic cloves minced; 1 cup kashk mixed with a little warm water; 1 tsp turmeric; 1 tsp dried mint; 4 tbsp olive oil; Salt to taste; Black pepper to taste; Optional garnish: fried onions fried mint crushed walnuts

December 8, 2025
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Kashk-e Bademjan (Eggplant with Whey Sauce)

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Kashk e Bademjan is one of those dishes that makes you slow down and pay attention. At first glance it looks like a humble aubergine dip, yet every spoonful is layered with flavour. Smoky vegetables, tangy fermented whey and gentle spices come together in a way that feels generous and deeply comforting.

It is usually served warm or at room temperature as a shared starter, although many people happily treat it as a light meal with bread and herbs. You scoop it up with pieces of flatbread, often lavash or sangak, and build little bites with fresh mint, walnuts or crisp onions. It is simple food yet treated with great care.

Part of the joy lies in the contrast of textures. Soft aubergine forms the base, while fried onions bring sweetness and a slight chew. Fragrant dried mint, crushed garlic and sometimes chopped walnuts add brightness and crunch. A swirl of kashk on top gives a creamy finish that ties everything together on the spoon.

Want to dive deeper into Iranian Cuisine? Don’t miss our post on Traditional Iranian Foods to Try

What Is Kashk e Bademjan?

Kashk e Bademjan is a traditional Iranian dish built around aubergine and kashk, which is fermented dairy made from drained yoghurt or whey. The aubergines are usually fried or roasted until silky, then mixed with onions, garlic and spices. The kashk is folded in or spooned over the top, giving a tangy depth and soft richness.

In many homes it sits somewhere between dip and stew. It is thick enough to hold its shape on a plate, yet soft enough to scoop with bread. The dish is often finished with a garnish of golden fried onions, dried mint bloomed in hot oil, and sometimes saffron infused butter. Each element is small, yet together they feel deliberate.

You will often see Kashk e Bademjan on a mezze style table alongside mast o khiar, olives, fresh herbs and pickles. It can appear at family suppers, restaurant menus and seasonal gatherings. Although recipes differ from region to region, and even from cook to cook, that gentle balance of smoky aubergine and tangy kashk remains at its heart.

Ingredients and Taste

The foundation is aubergine, usually peeled and either shallow fried or roasted until soft and lightly browned. Onions are sliced and cooked slowly in oil until sweet and golden. Garlic is added towards the end so it does not burn. Ground turmeric often lends colour and warmth, while salt and pepper are used with a steady hand rather than a heavy one.

Kashk is the ingredient that gives the dish its character. It is thick, slightly sour and deeply savoury, bringing a flavour that feels somewhere between yoghurt and cheese. If kashk is hard to find, some cooks use strained yoghurt with a little feta, though the flavour will be milder. Dried mint, walnuts and sometimes a hint of saffron complete the picture.

On the tongue, Kashk e Bademjan is smoky, tangy and gently sweet all at once. The aubergine gives a soft base that carries the charred flavour from frying or roasting. The onions add a caramel edge, the garlic brings warmth, and the kashk cuts through with pleasant acidity. Each bite tastes rich yet not heavy, especially when paired with fresh herbs and crisp bread.

A Taste of History

Kashk has deep roots in pastoral life across Iran, where dairy needed to be preserved for long journeys and harsh seasons. By fermenting and drying yoghurt or whey into kashk, herders created an ingredient that could last and later be rehydrated. Over time it started to appear in soups, stews and vegetable dishes, including those centred around aubergine.

Aubergine itself travelled into Persian cooking centuries ago and quickly found a home in the cuisine. It suits slow cooking, takes on smoke beautifully and works well with yoghurt and herbs. Dishes that combine kashk and aubergine appear in several regions, yet Kashk e Bademjan in its current form is strongly associated with home kitchens and traditional cafes.

Today it has become a familiar presence on Iranian restaurant menus both within the country and in communities abroad. It can feel like an introduction to Iranian cooking for new diners, while for many Iranians it carries memories of family tables and generous hosts. In that way it links everyday life with older culinary traditions that continue to evolve.

How to Make Kashk e Bademjan

Kashk e Bademjan is a warm and aromatic Iranian dish built around soft roasted aubergine enriched with tangy kashk, gentle spices and slow cooked onions. Expect a rich, savoury dip with layers of flavour that deepen as the ingredients come together. See the recipe card at the bottom for printable directions

Ingredients

4 medium aubergines
1 large onion finely sliced
4 garlic cloves minced
1 cup kashk mixed with a little warm water
1 tsp turmeric
1 tsp dried mint
4 tbsp olive oil
Salt to taste
Black pepper to taste
Optional garnish: fried onions fried mint crushed walnuts

Cooking Instructions

Step 1: Prepare the aubergines

Preheat the oven to 200°C. Pierce each aubergine several times with a fork and place on a baking tray. Roast until softened and collapsed which usually takes 35 to 40 minutes. Allow them to cool slightly before peeling the skins. Move to the next step once peeled.

Step 2: Mash the aubergine

Transfer the warm peeled aubergine into a bowl and mash gently with a fork. Aim for a coarse texture rather than a smooth puree as this gives the dish more character. Set aside while preparing the aromatics.

Step 3: Cook the onions

Warm two tablespoons of olive oil in a large pan. Add the sliced onions and cook slowly over medium heat until golden and softened. A patient approach here helps build the caramelised depth needed for an authentic flavour. Leave a small portion aside for garnish then continue.

Step 4: Add garlic and turmeric

Stir the minced garlic and turmeric into the pan with the remaining onions. Cook until fragrant which should take about one minute. Keep the heat moderate to avoid burning the garlic. Transition to the next step once the mixture is aromatic.

Step 5: Combine onions with aubergine

Add the mashed aubergine to the pan and fold gently to combine. Season with salt and black pepper. Cook for several minutes to allow the flavours to seep into the aubergine. Continue once well blended.

Step 6: Add kashk mixture

Pour in half of the diluted kashk and stir thoroughly. Allow the mixture to simmer on low heat for 5 to 8 minutes. If it thickens too quickly add a splash of water to loosen it. Move forward once the texture is creamy.

Step 7: Prepare the mint oil

In a small pan heat the remaining olive oil and add the dried mint. Let it sizzle briefly until the aroma lifts but remove promptly to prevent bitterness. This mint oil will be used for flavour and garnish. Proceed to the next step.

Step 8: Adjust seasoning

Taste the dish and adjust the salt and pepper. Add more kashk if a stronger tang is desired or reduce the heat and simmer further if you prefer a thicker consistency. Transition to the final assembly.

Step 9: Assemble for serving

Spoon the Kashk e Bademjan into a shallow serving dish. Drizzle the remaining kashk over the top and swirl gently. Add the mint oil followed by the reserved fried onions and walnuts if using.

Step 10: Serve and present

Serve warm alongside fresh flatbread or lavash. Garnish lightly to highlight the pale aubergine base and aromatic toppings. This dish pairs beautifully with herbs and simple salads for a balanced table.

Variations and Substitutions

Kashk substitute: Use Greek yoghurt mixed with a little salt and water when kashk is unavailable. Labneh also works well.
Aubergine alternative: If large aubergines are unavailable use small ones but roast for a shorter time.
Mint oil alternative: Fresh mint gently fried can replace dried mint for a brighter finish.
Garlic strength: For a milder profile reduce garlic to two cloves or roast the garlic first for sweetness.

Cooking Tips for Perfect Kashk e Bademjan

Roast aubergines until fully collapsed for maximum silkiness.
Keep the garlic from browning to avoid bitterness.
Add kashk gradually and taste as you go since its sharpness varies between brands.
Let the finished dish rest for ten minutes before serving to deepen the flavour.

How to Store and Reheat

Cooling and Short Term Storage

Let the dish cool to room temperature before storing. Spoon it into a clean, shallow container and smooth the surface so it cools evenly. Cover tightly and place it in the fridge. It usually keeps well for two to three days, and the flavours often settle and deepen slightly by the following day.

Freezing for Later

If you wish to keep it longer, you can freeze Kashk e Bademjan, although the texture may soften further. Use a freezer safe container, leaving a little space at the top as it will expand slightly. Label the container with the date and try to use it within one to two months for the best flavour and aroma.

Reheating on the Hob

For gentle reheating, transfer the chilled or thawed dish to a small pan. Add a spoon or two of water if it looks very thick. Warm it over a low to medium flame, stirring quite often so it does not catch on the bottom. Once it is steaming hot and smooth again, taste for seasoning and adjust with a little salt if needed.

Reheating in the Microwave

If you prefer the microwave, move a portion to a microwave safe bowl and cover it loosely. Heat it in short bursts, stirring between each round so that the warmth spreads evenly. Add a splash of water if it appears dry around the edges. Finish with a drizzle of fresh kashk or yoghurt and a sprinkle of dried mint if you have some.