Have you ever had that dish that makes you think to yourself, “I seriously don’t know what it is about this dish, but I want to have it for the rest of my life?” Kashke bademjan is that dish for many people. You might have had it at a friend’s home, or at a Persian restaurant, or probably at a potluck. I’m sure that if you’ve had it, you’ve most definitely loved it, and have thought of making it yourself.
Kashke bademjan is a simple Persian eggplant dip that is made with a handful of ingredients. This easy and tasty vegetarian dip is full of amazing flavors and makes for a perfect appetizer served with some warm bread.
Kashke bademjan, occasionally also spelled kashko bademjan, is the name of a Persian eggplant dip. Kashk means yogurt whey, a dairy product made of drained yogurt which has a salty and tangy flavor, and bademjan means eggplant. This dish is basically made from the combination of these two ingredients.

INGREDIENTS FOR KASHKE BADEMJAN 🍆

* 4 tbsp Olive Oil
* 4 Eggplants
* 1 large Onion Sliced
* 4 cloves Garlic Minced
* 1/2 tsp Turmeric
* 1/2 tsp salt
* 1/2 tsp Black Pepper
* 1/4 cup Water See
* 3/4 cup Liquid Kashk
* 1 tbsp Bloomed Saffron
* 2 tbsp Dried Mint #ourtastyworld #fyp #foodphotography #foodstagram #foodie #deliciousfood #tiktok

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