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| Kashk bademjan with bread and usual side dishes | |
| Classification | Borani |
|---|---|
| Main raw materials | Eggplant andKashk |
| origin | Iran |
| history | probably fromQajar dynasty |
| serving temperature | Both hot and cold |
Kashk bademjan (Persian:کشک بادمجان), alternativelykashk-e bademjan orKashk o bademjan (Persian:کشک و بادمجان), is a stapleIranian dish made with "kashk and eggplant" – also the literal translation of itsPersian 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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 | ThisPersian cuisine-related article is astub. You can help Wikipedia byexpanding it. |
