Persian · Appetizer
Silky eggplant with caramelized onion, mint and tangy kashk.
Photo by Rka11111 · CC BY-SA 3.0 · No local modifications; served from the Wikimedia Commons original.
Kashke bademjan is a rich Iranian eggplant dish defined by kashk, a tangy fermented dairy product. Caramelized onions and mint oil provide sweet and aromatic contrast.
Technique notes
Recipe status
A named independent cook or chef has published a prepared version of this dish, and that verification is credited below. It verifies their version—not Gastromica’s exact quantities, timing or method. Measured search evidence, exact-recipe testing and final JB approval remain separate gates.
How the new system works →Evidence behind this edition
Reviewed August 2, 2026. Research sources inform this edition. Any external cook verification is separately named, linked and limited to the independently prepared version described in that source.
Very soft eggplant; Kashk, fried onion and dried mint
Declared allergens: milk, tree nuts (walnut)
Refrigerate for up to 3 days and reheat gently before garnishing. This is within USDA's general 3–4-day cooked-leftover ceiling where applicable; refrigerate promptly in shallow covered containers.
Contains dairy and tree nuts. Commercial kashk can be salty; taste before final seasoning. Verify packaged stock, spice blends, bread and substitutes for declared allergens/cross-contact.
Ayeh Manfre is credited with preparing and publishing an independent version of this dish in Kashke Bademjan (Persian Eggplant Dip) for Cooking With Ayeh.
What this supports: dish identity, method, texture/doneness, serving result.
Verifies an independently prepared version of the dish, not Gastromica’s exact recipe. It is Manfre's adaptation of her mother's version, with its own eggplant technique, garnish options, and kashk substitutions.
Persian kitchen
Persian kashke bademjan combines fried eggplant, caramelized onion, mint and tangy fermented whey.
Salt eggplant 20 minutes, pat dry, brush with 3 tablespoons oil and roast at 425°F (220°C) for 25 minutes.
Cook onions in 1 tablespoon oil 18 minutes until deep gold; reserve half for garnish.
Add garlic and turmeric, then eggplant and water. Cover and cook 12 minutes; mash coarsely.
Bloom mint in remaining oil for 20 seconds. Stir most kashk into eggplant and garnish with onion, mint oil, kashk and walnuts.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Kashke bademjan is a rich Iranian eggplant dish defined by kashk, a tangy fermented dairy product. Caramelized onions and mint oil provide sweet and aromatic contrast.
Refrigerate for up to 3 days and reheat gently before garnishing.
Serve warm with lavash, radishes, cucumber and fresh herbs.
