Kashk-o-Bādemjān (Persian Braised Eggplant With Kashk)

Prep Time

10m

Cook Time

Total Time

1h 10m

This Persian dish features braised eggplant topped with kashk, a concentrated liquid whey paste. The eggplant is pan-fried with turmeric and black pepper, then braised with garlic, mint, and butter. Topped with crispy fried shallots, it’s best served with lavash or pita bread. A rich, savory treat.

Appetizer

Kashk-o-Bādemjān (Persian Braised Eggplant With Kashk)
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Recipe Options

Ingredients

Servings: 8

Scale:

Scale

0.25

0.5

3/4 cup (177ml) concentrated liquid kashk paste (see notes)

Extra-virgin olive oil, neutral oil such as vegetable or avocado oil, or a combination, for frying

2 pounds (about 900g) eggplant (long, thin eggplant such as Japanese eggplant preferred), trimmed, peeled, and halved lengthwise (see notes)

1/4 teaspoon freshly ground black pepper

1/4 teaspoon ground turmeric

2 tablespoons (30g) unsalted butter or extra-virgin olive oil

2 teaspoons crushed dried mint leaves

3 or 4 medium cloves garlic (depending on garlic preference), finely minced or very well crushed

1/2 cup fried shallots

Lavash or pita bread for serving

Kashk-o-Bādemjān (Persian Braised Eggplant With Kashk)

Ingredients

Steps

Nutrition Facts

Kashk-o-Bādemjān (Persian Braised Eggplant With Kashk)

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts