How to make Kashk-e Bademjan

Why cooks start here

Kashk-e Bademjan is cooked the way mezze cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a persian family cook actually puts it on the table.

Kashk-e Bademjan is a staple of Persian mezze, born from the hands of home cooks who understand the alchemy of eggplant and kashk. This dish finds its place on the table as an appetizer, encouraging a leisurely start to any meal where flavors are meant to be savored and conversations stretched. Expect a creamy, smoky interplay between the roasted eggplant and tangy kashk, with fried mint and garlic layering in aromatic depth. Walnuts add a welcome crunch, contrasting with the softness of the main ingredients. This dish is meant to be shared, its flavors evolving with each bite, inviting diners to scoop generously with warm bread.