Kashk bademjan

Kashk bademjan (Persian: کشک بادمجان), alternatively kashk-e bademjan or Kashk o bademjan (Persian: کشک و بادمجان), is a staple Iranian dish made with "kashk and eggplant" – also the literal translation of its Persian language name.[1][2] The dish is served as a dip and typically garnished with liquid saffron, sautéed onions, garlic and often walnuts.[1] It can be consumed either as an appetizer or a main dish, and is typically eaten with fresh bread.[3]

Kashk bademjan
کشک بادمجان
Kashk bademjan with bread and usual side dishes
ClassificationBorani
Main raw materialsEggplant and Kashk
originIranIran
historyprobably from Qajar dynasty
serving temperatureBoth hot and cold


See also

References

  1. Moraba, Kareh (2016). "The Story of Kashk". Gastronomica. 16 (4): 97–100. doi:10.1525/gfc.2016.16.4.97. JSTOR 26362399. Archived from the original on 22 November 2021. Retrieved 2 June 2022.
  2. Batmanglij, Najmieh (2011). Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies. Mage Publishers. ISBN 9781933823478.
  3. "Kashke Bademjan". Persian Mama. Archived from the original on 24 March 2016. Retrieved 26 March 2016.


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.