Kashk-e Bademjan

As promised (to several of you, in fact), here is my Kashk-e Bademjan recipe. But first, let me say a few things about this delicious dippy-spready-goodness.

1. I'm not posting a picture because, frankly, there is no way to make this stuff pretty. It's just... unattractive. As is so much Persian food. It's tan-brown sludge. But hot damn, does it taste good.
2. Kashk is critical for this recipe. It's a thick whey product that's really only found in Middle Eastern markets. I've heard it referred to as "caramelized yogurt", "cream of whey", and other random things. I don't think any of those is actually accurate. But for the life of me, I haven't a clue as to how they thicken the whey to where it really is a paste.
   
   Don't try to substitute yogurt in this dish (or in Ash-e Reshte, which also requires kashk). The taste is entirely different. If you can't find kashk locally, let me know and I'll try to help you find some. I did find a place that sells dried kashk, but I'm not sure about the quality.

Kashk-e Bademjan

• 8 small eggplants, peeled
• 1 large or 2 medium yellow onions
• 2 tbsp mint leaves, finely chopped (dried mint also works here)
• 1 tbsp tomato paste
• 10 oz. kashk

1. In a few tablespoons of canola or vegetable oil, fry the eggplants in a heavy dutch oven over medium-high heat until softened. (You can make this more healthful by roasting the eggplants in their skins until they collapse; peel, then proceed as below)
2. Remove the eggplant from the pot, and fry the onions until golden brown.
3. Remove all but two tablespoon of the onions from the pot, and add the mint. Continue to fry until the mint is fragrant, and the onions are medium-dark brown and starting to crisp a bit. Remove and set aside; these will be used for garnish.
4. Return the onions and eggplants to the pot. Add the tomato paste with 1/3 c. of water and season lightly with salt & pepper (the kashk is fairly salty, so be judicious).
5. Using a wooden spoon or potato masher, mash the eggplants until slightly smoothed, but still nicely textured.
6. Add one cup of kashk, stirring briskly to incorporate. Re-season, if necessary.
7. Garnish with the remaining kashk and the fried onion/mint mixture.
8. Serve warm or at room temperature with pita or lavash bread.

Comments

[haddock]

And it was damned good.

[Isabella di Pesto]

I'm so please to have found your blog! I often visit my daughter in SoCal where there are many Persian restaurants and produce stores. My daughter has several Persian friends, and we've come to adore the food.

I'm putting your website on my food blog.

I'll also send it to my daughter.

Can't wait to try your recipes.

Best wishes to you,

Isabella di Pesto

[fethiye]

I was thinking a recipe named like this would have almonds in it. Is it not the case at all? I know "badam" is almonds in Persian, just like it is pronounced "badem" in Turkish.

[Fatemeh]

Isabella - thank you so much for visiting and the kind words! I've been craving more persian food lately, so I'll be posting a couple more recipes in the near future!

Where do you guys go in LA? There seems to be quite a bit of debate as to the best chelo kababi.

[Fatemeh]

Fethiye -

Indeed, badam or badoom is almond.

But bademjan is eggplant.

:-)

[fethiye]

I should have figured that out, too! I was so focused on the badam and didn't even make the eggplant <-> bademjan connection. That also sounds kind of similar to patlıcan that we use for eggplant. "c" is a hard one there, like "j".

I do not think I know what the kashk is, is it possible to make at home?

[Fatemeh]

I can't think of anyway to make kashk at home, honestly. I know there must be a way, but I imagine that is a long-lost artform. My mom reads my blog, so maybe she'll chime in here...

[Smruti]

hi Fatemeh,
is there a place in SF to buy kashk? If not, how about in nearby cities (i.e. Fremont, San Jose?) Also, I was wondering if you have heard of a recipe called Khoresht Ghaarch (apologies if I'm misspelling it). The recipe I found calls for very minimal spicing- the recipe is basically chicken (I used veggie chicken), mushrooms, onions, wheat flour, lime juice, saffron, salt and pepper. I made it and it turned out extremely bland. DO you have any tips?

thanks and looking forward to reading more! I love Persian food, so I appreciate your veggie Persian recipes and tips to where to find food items:)

[Portia]

There's a Persian/Russian food store on Washington Blvd. near Paseo Padre in Fremont where they sell kashk. You can probably get it at any Iranian market. There are several Persian markets in San Jose, too.

[Shiva Noorishad Wilson]

Hi, I'm Persian so I've made this a few times, but I loved the addition of the tomato paste - that just makes it pop. Thank you! However, I would never, ever make this dish without a few cloves of garlic (finely diced, or those frozen little cubes from Trader Joe's). The garlic should be fried like everything else in this recipe, but watch it because it burns quickly. If you don't have fresh garlic, garlic powder will do.

There is only one store that sells Persian stuff in San Francisco that I know of -it's "International Market" or something like that in the Tenderloin, on Leavenworth I think. It looks like a liquor store and has a very small selection. There is one arabic place in the Mission that has some of these things. Across the bay, there is a persian store/caterer/takeout on the intersection of Solano and Carmel Ave. And in Walnut Creek (Tehran Creek), there is Tajrish market on North Main. But for fresh Naan, fresh halva, fresh kabab, fresh everything you have to head out to the hood in Concord - there are two afghan stores near the costco store, on the way to Clayton.