Kashk bademjan
 Kashk bademjan with bread and usual side dishes | |
| Type | Borani |
|---|---|
| Place of origin | Iran |
| Invented | Probably from Qajar dynasty |
| Serving temperature | Both hot and cold |
| Main ingredients | Eggplant and kashk |
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]
Gallery
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Iranian Azerbaijani-style Kashk bademjan from Tabriz
See also
[edit]- List of eggplant dishes
- List of Middle Eastern dishes
- Eggplant salads and appetizers
- Mirza Ghassemi, another popular Iranian eggplant dish
References
[edit]- 1 2 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.
- ↑ Batmanglij, Najmieh (2011). Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies. Mage Publishers. ISBN 9781933823478.
- ↑ "Kashke Bademjan". Persian Mama. Archived from the original on 24 March 2016. Retrieved 26 March 2016.
External links
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