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Persian eggplant & walnut dip (kashk-é bâdemjân) - Marie's Daily Cooking

Persian eggplant & walnut dip (kashk-é bâdemjân)


“Kashk-é bâdemjân” is a typical and famous Persian dish. It’s a sort of dip with eggplant, walnut and yogurt.

Kashk means yogurt whey, it’s a dairy product made of drained yogurt which has a salty and tangy flavor. You can find it either dry & solid or liquid, in persian or oriental groceries.

Bademjan simply means eggplant in persian !

Noush-é djân 🙂

Persian eggplant & walnut dip (kashk-é bâdemjân)

Servings 1 jar
Prep Time 20 minutes
Cook Time 20 minutes


  • 3 big eggplants
  • 1 yellow onion
  • 4 garlic cloves
  • 1 handful of walnuts
  • 1 tsp turmeric
  • 1 to 2 tbsp dried or fresh minced mint
  • 1 pinch salt
  • 1 pinch pepper
  • 150 ml Kashk or labneh or alternatively sour cream or Greek yogurt


  • Rinse the eggplants and remove their skin.
  • Cut them lengthwise into 4 or 6 according to their size.
  • Fry them in a hot frying pan with a little olive oil stiring them and turning them until they are golden brown.
  • Then remove them and dry them on a rack covered with paper towels.
  • Finely chop the onion and garlic and brown them in the pan.
  • Then add the eggplant strips cut into small pieces. Sprinkle with turmeric, mint, salt and pepper.
  • Fry and stir for a minute, then cover with water and cook with a lid on low heat for about 15 minutes. Check that the eggplants are well cooked.
  • Remove the pan from the heat.
  • Put the mixture in a blender. Add the Kashk (or its substitute) and the nuts. Blend gently so that the mixture remains consistent and does not become too liquid.
  • Pour into a bowl, and sprinkle a few walnut kernels and some fresh mint on top.
  • Enjoy hot or warm (or even cold!) as an aperitif, serve it with a dish, or as a base for a mixed salad or sandwich.
Course: Appetizer, Snack
Cuisine: Persian
Keyword: Dip

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