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Kashk bademjan
کشک بادمجان
Kashk bademjan with bread and usual side dishes
Classification Borani
Main raw materials Eggplant and Kashk
origin Iran Iran
historyprobably from Qajar dynasty
serving temperatureBoth hot and cold

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]


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See also

References

  1. ^ a b 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.

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