Kashk-e Bademjan

Kashk-e bademjan is fried eggplant mashed with garlic and walnuts, finished with a drizzle of tangy kashk and crisp fried mint. Mashed, fried eggplant dips turn up across the wider region under various names, but the tangy kashk and crunchy walnuts give this specific Persian version a distinct, sour, nutty character that separates it clearly from its relatives elsewhere.

What it really is

Eggplant slices fry until deeply softened and browned, then mash roughly with sautéed garlic and onion until the mixture turns into a chunky, spreadable paste rather than a completely smooth purée. Chopped walnuts fold through for texture, and the finished dip drizzles with kashk — a tangy, fermented dried whey — along with mint fried separately in oil until it turns dark and crisp, scattered over the top just before serving.

The kashk's sourness is the defining flavour, not an optional garnish. A version without it reads closer to a generic mashed eggplant dip; kashk's distinct tang is specifically what makes this dish read as recognisably Persian rather than interchangeable with similar eggplant dishes from elsewhere.

How it's served

• Warm or at room temperature, with flatbread for scooping.
• As a starter or shared appetizer, often part of a larger spread.
• Garnished with the fried mint and kashk drizzled just before it reaches the table.

How to write it on the menu

• Flag the dairy in the kashk and the walnuts.
• Say if a version without kashk is available for guests avoiding dairy, since a plain mashed eggplant base without it is a reasonable substitution.
• Note the sourness, since it's more pronounced than a typical eggplant dip.