Food blogging has been both a journey and a healing process for me. Over the past year, I've chopped onions, fried eggplants, pickled garlic, steamed rice, and ground saffron threads, each carrying with it a memory, a story, and a little piece of comfort.
I started this blog exactly a year ago as a tribute to my late mother, who had passed away six months earlier after an illness. It was my way of honoring her remarkable culinary skills, her deep knowledge of ingredients, and her warm, welcoming spirit. My mother loved nothing more than serving delicious food with generosity and joy.
Little did I know that through this process, I would grow into a more passionate foodie myself. What began as a way to preserve her memory became an exploration of food, nutrition, and even cuisines from around the world. From the time eight or nine, when my mother first taught me how to saute onions, an essential step in nearly every Iranian dish, I can still remember standing by her side, watching the onions slowly turn golden. This simple act of sauteing onions is the foundation of Persian cooking, and it's also the beginning of my love for food.
In the early months of blogging, I was mostly documenting recipes I remembered, posting frantically, treating it almost like a duty to keep her legacy alive. But over time, I found joy in the writing, in sharing recipes, in connecting with other food bloggers. What began as a homage to my beloved maman slowly became a source of healing, helping me feel close to her through every story, every dish, every word.
And so today, as I celebrate a year of blogging, it feels right to share a recipe that she would prepare so lovingly: کشک بادمجان Kashke-e Bademjan.
This quintessential Persian appetizer may not be considered a main dish, but once it's on the table with some lavash (flatbread) and a tall glass of cool water, you really don't need much else. Made from eggplants, caramelized onions, garlic, and kashk (whey), it's simple and flavorful. And best of all, it's proof that Persian cooking doesn't have to be time-consuming.
Dried Whey (Kashk)
Kashk-e Bademjan
Ingredients
Ingredients
Serves 4
-2 large eggplants
-2 large eggplants
-1 large onion, peeled, thinly sliced
-5 garlic cloves, minced
-2 tablespoons dried mint
-1/2 teaspoon turmeric
-1 teaspoon liquid saffron
-Salt and pepper, to taste
-Olive oil or vegetable oil
-1 cup liquid kashk (whey) - available at Iranian or Middle Eastern grocery stores.
-2 tablespoons chopped walnuts
Method
- Preheat the oven to 350 degrees Fahrenheit.
- Pierce the eggplants with a knife to let steam escape. Place them on a baking sheet and roast in until softened for about 30-40 minutes. Remove from the oven, and let cool.
- Peel off the skin, cut the eggplants into small cubes.
- Heat 3 tablespoons of oil in a large skillet over medium heat. Add the sliced onions and saute until golden. Stir in the turmeric, then add the garlic and dried mint, saute for another 5 minutes.
- Add the chopped eggplant, saffron, salt, and pepper. Add 1/2 cup of water, cover, and cook for 10-15 minutes over low heat.
- Stir in the kashk (liquid whey) over the eggplant mixture and cook gently for about 5-10 minutes on low heat for the flavors to come together.
- Taste and adjust the seasoning. Transfer to a serving platter, and drizzle with extra kashk if desired.
- Garnish with fried onions and chopped walnuts.
Enjoy!
Happy Happy Anniversary!! This is a very very beautiful post. Many more years and lovely recipes to your blog.
ReplyDeleteSoma, thank you so very much.
ReplyDeleteAzita, Happy Anniversary. And what a loving tribute to your mother. she must have been a phenomenal mother in every way. i am sorry you lost her. we all have a part of our mothers in us, forever. i love this dish, i have kashk lying in my fridge but have been lazy about making this- your beautiful photo is a great inspiration for me!
ReplyDeleteHappy anniversary to your wonderful blog.
ReplyDeleteShayma, thanks a lot, I appreciate it. I'd love to see your photos of this dish.
ReplyDeleteManinas, thank you very much, you are so kind.
ReplyDeleteThanks for passing from my blog giving me the opportunity to find out about you as well. I look forward to learning more about Persian cuisine with which I am not familiar with. Lovely tribute to your mother and hope you will record all the knowledge she has passed on to you. During the first year of my blogging I did the same thing. I recreated all those lovely recipes my mother used to make and which some of those recipes were a challenge as I didn't even dream I could cook them. At the same time I was curious to learn and taste recipes from around the world I knew nothing about.
ReplyDeleteHappy Anniversary Azita jan! May your dear mother rest in peace and what a wonderful homage you have dedicated to her. :)
ReplyDeleteMy Persian Kitchen,
ReplyDeleteThank you, that's very kind of you.
I loved reading this post and I can relate as well; I started my blog in loving memory of my grandmother who cooked for all of us and did not get enough recognition or gratitude while alive.
ReplyDeleteA Persian friend of my neighbor's brought this dish one night and I pretty much ate the whole thing myself! It is sooo good!!
tasteofbeirut- Thank you so very much, that's very kind of you.
ReplyDeleteHi! thank you for the recipe. I will visit some persian store to buy kashk. Though I read on some blogs that yogurt can be used as substitue.
ReplyDeleteyes, yogurt is a good substitute.
ReplyDeleteDear Azita,
ReplyDeleteTomorrow my parents are coming to visit me in Montreal and I want to surprise them with that I learned on your blog. Now I was wondering: can I make the kashk-e-bademjan today and serve it tomorrow? What should I do so the taste would not suffer?
Same question actually for shevid-baghali polow. Can I make it today? And if I do it, how should I heat it up? I usually do not prefer to use the microwave.
Thank you so much
Nazanin
Nazanin Jan, I just sent you an email. In my opinion most Iranian meals taste better the next day. You can reheat rice in the oven or on the stove on medium-low heat.
ReplyDeleteAzita
ReplyDeleteThis is my favorite dish!! I just bought powdered kashk and was looking for recipes and found yours. Can you please let me know if it is possible to use the powdered kashk instead of liquid, and if so, how much should I use?
Thank you!
Sam
Sam, mix 1/2 cup of dry powder with 1 cup of hot water...adding the water gradually and mixing it till it reaches the desired consistency. Powdered kashk needs to be reconstituted to liquid for kask-e bademjan and is not used by itself. Leftover liquid kashk needs to be refrigerated. I store mine in the freezer.
ReplyDeleteHi Azita jan,
ReplyDeleteCan you explain what you mean by "squeezing out the bitterness" from the eggplant?
Merci!
Hi anonymous jan, what I mean by "squeezing out the bitterness" from the eggplant is to simply get rid of the bitterness. Some of the large eggplants have a bitterness to them and by salting them prior to cooking you're able to get rid of the excess moisture and bitterness. Another method is to soak them in salted water for an hour or so. When I bake or broil them in the oven after removing the skin with a back of a large spoon I would gently press them down in a fine mesh strainer to get the bitter liquid out.
ReplyDeleteAzita, I can't tell you how happy I am to see such a well thought out Blog such as this one. As an Iraqi we share most of our dishes with our good neighbours, with some very minor differences. This one stands out for me - because it's not on our menus (I wonder if it's because I'm not familiar with kashk???) it's absolutely delicious, and I've always wanted to know how to make it!
ReplyDeletePlease please please keep this blog open and updated! Perhaps one day I can publish the Iraqi/Arab equivalent and my wife work on the Indonesian, certainly gives us inspiration! :)
Hi Azita,
ReplyDeleteI just discovered your blog last week and have enjoyed going through your recipes.
When i go out to eat in a restaurant and i like a dish ,i like to analyse the
ingredients and then look for the recipe online and see how close i am to the original.
The other day i ate at Persepolis in NY City and loved the dip they call "BABA".
I believe it is this recipe that you have posted for Kashk-e Bademjan but with the addition of walnuts and pomegranate molasses as per what they listed.
Can you please post the recipe for that.
Thanks,
Vanita.
hi. i couldn't find kashk in jar and a friend of mine just got me some dried kashk. how to i rehydrate them? what is the proportion. thanks! i'll attempt to make kashk-e bademjan. i feel in love with it and cant get it off my mind! lol. wish me luck!
ReplyDeleteHaidee, place 1/3 cup of dried kashk in a small bowl, pour in just enough water to cover and let soak until softened.
DeleteBest wishes,
Azita
Dear Azita, tonight, for the first time ever, I am making kashke bademjan by following your recipe. Thank you for this lovely blog; it is easy to follow and the smell of naana dagh made me feel more at home. What an amazing tribute to your mother. Afsaneh
ReplyDeleteAzita,
ReplyDeleteIf I left out the saffron, would this dish still taste good?
Thank you!
Yes, you can skip it!
DeleteEggplant must be salted heavily first and set aside for couple hours to rid the bitter taste , then washed and dried, thent recipe can be followed
ReplyDeleteYour recipes are outstanding. I'm half Iranian and my Iranian side of the family never taught me how to cook Persian food. I so appreciate your recipes as they have allowed me to recreate food from my childhood. I encourage you to post more! Thank you so much.
ReplyDelete