Bademjan is Farsi for eggplant, kashk is fermented whey, and kashke bademjan (roasted eggplant dip) is one of my favourite Persian dishes. My friend Parya-joon made a huge bowl of it for my last birthday party which was a great hit! It uses the same garnishes as the classic Iranian soup, aash reshteh, including fried onions mixed with dried mint (na’na dagh) and kashk; they’re often used to create elaborate patterns on top of the dip, so let your creative spirit run free. Kashke bademjan is best served warm with flatbread for scooping it up, use lavash or pita crisps if you can’t find Persian sangak and substitute thick natural yoghurt for the kashk if need be (here’s my list of where to buy Persian ingredients in Sydney). I love a glass of off-dry gewürztraminer with this dip, such as Gewurz Musque from Toppers Mountain in New England, NSW – perhaps it’s the hint of rose that makes it such an ideal match for this classic Persian dish.
Serves 4 as a starter
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