Kashk bademjan

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Kashk bademjan
کشک بادمجان
Kashk bademjan with bread and usual side dishes
Main raw materialsEggplant and Kashk
historyprobably from Qajar dynasty
serving temperatureBoth hot and cold

Kashk bademjan (Persian: کشک بادمجان), alternatively kashk-e bademjan or Kashk o bademjan (Persian: کشک و بادمجان), is a staple Iranian dish made with "kashk and eggplant" – also the literal translation of its Persian language name.[1][2] The dish is served as a dip and typically garnished with liquid saffron, sautéed onions, garlic and often walnuts.[1] It can be consumed either as an appetizer or a main dish, and is typically eaten with fresh bread.[3]


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  1. ^ a b Moraba, Kareh (2016). "The Story of Kashk". Gastronomica. 16 (4): 97–100. doi:10.1525/gfc.2016.16.4.97. JSTOR 26362399. Archived from the original on 22 November 2021. Retrieved 2 June 2022.
  2. ^ Batmanglij, Najmieh (2011). Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies. Mage Publishers. ISBN 9781933823478.
  3. ^ "Kashke Bademjan". Persian Mama. Archived from the original on 24 March 2016. Retrieved 26 March 2016.

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