Kashk-e Bademjan (Persian Eggplant Dip with Caramelized Onion)

Kashk-e bademjan is a warm, creamy Persian dip made from roasted or fried eggplant, garlic and kashk, a tangy fermented whey that tastes a little like a cross between sour cream and feta. It is topped with deeply golden onions, crisp fried mint and a drizzle of extra kashk. Think of it as Iran’s answer to baba ganoush, but richer, savoury and gently sour.

It is a classic on the Persian table for Yalda Night, the winter solstice feast on December 21, and it works just as well as a starter for any autumn or holiday menu. Scoop it up with warm flatbread, pita or sturdy crackers.

What is kashk, and where do I buy it?

Kashk is made from drained, dried yogurt or whey. You can find it as a thick liquid in bottles or jars at Middle Eastern and Persian grocers and online, usually labelled “kashk” or “liquid whey”. If you cannot find it, mix 3 tablespoons of thick plain Greek yogurt with 1 tablespoon of sour cream and a pinch of salt. The flavour is milder, but still delicious.

Tips for the best texture

• Cook the eggplant until completely soft. Undercooked eggplant tastes bitter and watery. It should collapse when pressed with a fork.
• Roast instead of frying for a lighter dip. Brush the slices with a little oil and roast until deeply browned, then drain on paper towels.
• Chop, do not blend. The traditional texture is rustic and a little stringy. A food processor turns it into a smooth purée, which is tasty but less authentic.
• Go slowly with the onions. Cook them over medium-low heat for 25 to 30 minutes until deep gold. Burnt onions taste bitter.
• Add kashk off the heat or on very low heat, as it can curdle if it boils hard.
• Taste before salting. Kashk is salty, so season at the end.

Variations

• Add a spoonful of toasted, crushed walnuts for crunch.
• Stir in a pinch of turmeric with the garlic, as many Persian cooks do.
• For a dairy-free version, use unsweetened plain coconut or cashew yogurt with a squeeze of lemon, although it will not taste exactly like the classic.

Serving ideas for Yalda Night or a holiday table

Serve kashk-e bademjan alongside a fresh pomegranate salad, a plate of herbs, radishes and feta, warm barbari or pita bread, and olives. It pairs beautifully with the rest of a Persian winter spread, such as fesenjan and jeweled rice.

Storage

Keep the dip in an airtight container in the fridge for up to 4 days. Reheat gently in a pan with a splash of water, and add fresh fried onions and mint just before serving. It is good cold too, and the flavours deepen overnight. Freezing is not recommended because of the kashk.

Note: this dish contains dairy. People with dairy allergies should avoid it or use the dairy-free swap above.