Kashk-o-badamjan Recipe

Prepare and char the eggplants: wash and dry eggplants, then prick a few times with a fork to prevent bursting. Lightly brush with 2 tbs olive oil and season with 1 tsp kosher salt and 1/2 tsp black pepper.

Char-grill: place eggplants directly on a hot gas burner, charcoal grill, or under a broiler. Turn occasionally until skin is blackened and flesh is very soft when pierced, about 20–30 minutes depending on method. For charcoal grill, rotate every 5–7 minutes.

Steam and peel: transfer charred eggplants to a bowl and cover with a lid or plastic wrap for 10 minutes to steam (this loosens skins). When cool enough to handle, peel and discard skins and excess seeds. Mash the flesh coarsely with a fork or blend briefly for a smoother texture — aim for a spoonable purée. Taste and adjust salt and pepper if needed.

Prepare kashk: if kashk is very thick, whisk 2 tbs of water into 3/4 cup kashk to reach a pourable but thick consistency. Stir in minced garlic and 1/4 tsp sugar (if using) and set aside. Taste and adjust for tang/salt.

Prepare flavored mint oil: in a small skillet, heat 1 tsp neutral oil over low heat. Add 1 tsp dried mint and gently sizzle for 10–15 seconds until aromatic — don’t burn. Remove immediately and set aside to cool.

Finish mint-butter (optional richer topping): in a separate small pan, melt 1 tbs butter or ghee over low heat and add 1 tsp dried mint; let the mint infuse the butter for 20–30 seconds and then remove from heat. This mixture will be spooned over the kashk and eggplant for aroma.

Prepare onions for frying: separate the thin slices into rings. Toss sliced onion with 2 tbs flour, 1 tbs cornstarch (optional) and 1/4 tsp salt until evenly coated. Shake off excess.

Heat oil: pour about 1 cup vegetable oil into a medium skillet or small pot to reach ~1/2–1 inch depth; heat to 350°F (175°C) or until a small breadcrumb sizzles on contact.

Fry onions in batches: add a single layer of coated onions and fry, stirring gently, until golden brown and crisp, about 2–4 minutes per batch. Remove with a slotted spoon to a paper-towel-lined plate and immediately sprinkle a small pinch of salt. Repeat until all onions are crispy.

Toast walnuts (optional): in a dry skillet over medium heat, toast 1/4 cup chopped walnuts for 2–3 minutes until fragrant; remove and cool.

Spread the eggplant: transfer warm mashed eggplant to a shallow serving dish and spread into an even layer, creating a shallow well in the center if desired.

Add kashk: spoon the prepared kashk mixture over the eggplant in a few dollops or spread thinly over the surface, leaving some eggplant visible for contrast.

Top with flavored butter and mint oil: drizzle the mint-infused butter over the kashk and then drizzle the cooled sizzled dried-mint oil in thin streams for concentrated mint aroma and dark flecks.

Finish with crispy onions and garnishes: scatter the crispy fried onions over the top, sprinkle toasted walnuts, a pinch of sumac if using, and chopped parsley/cilantro for color.

Serve: serve warm or at room temperature with warm flatbread or pita for scooping. Leftovers keep covered in the fridge up to 2–3 days; bring to room temperature before serving.