Persian (Iranian) Kashke Bademjan Recipe Makes: 6-8 servings Ingredients: 4 Japanese or Chinese eggplant (about 2 pounds) 1 Large onion (3/4 used for the dip and ¼ sauteed to make the relish) 5 Garlic cloves, minced (optional: use roasted garlic) 2 tsp Turmeric 4 tbsp Dried mint leaves 6 tbsp Whey paste (such as Sadaf brand, can be pourchased from Persian & Middle Eastern markets) 1/3 cup Walnuts (or pecans), chopped fine 1/4 tsp Cayenne pepper 1/2 cup Milk (used to make whey crema) Salt and pepper Saffron solution (Basic recipe: 1/4 tsp ground saffron soaked in 4 tbsp hot water for 5 minutes. You will only need ½ tsp of saffron solution for this recipe; use the rest for other dishes.) Vegetable oil Olive oil Directions: Prep ingredients: • Peel eggplants and cut in half into planks. • Cut planks in half (across). • Salt eggplant planks thoroughly on both sides. • Place salted planks in a large pan or dish with sides and let rest for 30 minutes. o The salt will draw moisture from the planks during this rest. • Remove eggplant from the pan and pat-dry with towel or paper towel. • Discard the water left in the pan or dish. • Shred 3/4 of the large onion (you can use a box grater) into a bowl. • In a small bowl, rehydrate the dried mint leaves in water for at least 10 minutes. • After the soaking period, squeeze all the moisture out of the mint. • In a small bowl, mix 6 tbsp of whey paste with 1/2 cup milk. We will use half of this creamy mixture in the dip and half for garnish on the top. o NOTE: If you cannot find Persian whey, you can mix ½ cup sour cream, 1 tbsp Asian miso, and ¼ cup whole milk. When ready to start cooking Kashke Bademjan, • Preheat oven to 425 degrees F. • Grease a baking sheet and lay the dried eggplant planks with olive oil on all sides. • Roast in oven for 20 minutes on each side until light golden brown. o NOTE 1: You may roast the eggplant planks on a charcoal grill or in a brick oven for added smoky flavor. o NOTE 2: A popular alternative to roasting eggplants is to fry them in lots of vegetable oil. We prefer the roasting method for ease, as well as cost and health concerns. • Allow roasted planks to cool for 10-15 minutes. • Going across the grain, finely chop the eggplant planks. • Add minced or roasted garlic to the chopped planks. • Mix well into a paste. o You can use a chef’s knife to mash the eggplant and garlic together until incorporated. • Put eggplant and garlic in a medium bowl and set aside. • Preheat 4 tbsp vegetable oil in a large nonstick skillet on medium high. • Sautee the shredded onion (including the onion juice) until slightly golden brown (about 7 minutes) stirring occasionally. • Add tomato paste, turmeric, black pepper, cayenne pepper, and cook 2 more minutes, while stirring constantly to distribute everything evenly. • Lower temperature to medium. • Add 1/2 of the mint, ground walnuts and mashed eggplant/garlic mixture to the skillet. • Stir thoroughly and cook for 5 minutes, stirring once a minute. • Add the whey and milk mixture to the skillet and mix thoroughly for 1 minute. • Continue to cook on medium heat stirring occasionally for 10 minutes or until the desired texture and consistency is achieved. The goal is a elastic and smooth paste! • Taste the dip and adjust seasoning. Prepare the onion and mint relish: • Fine dice the rest of the onion (1/4 of a large onion). • Sautee the onions, and the second half of the rehydrated mint and 1 tsp of saffron solution on medium high temp in a small skillet with vegetable oil until a dark golden brown color is reached on onion pieces (about 8 minutes). The mint will get darker. Stir occasionally, especially to ensure that clumps of rehydrated mint are broken up and distributed evenly. • Decorate the top of your dip with the onion and mint relish and the rest of the whey crema as desired. You can decorate with walnut (or pecan) halves. • Serve the Kashke Bademjoon with Persian flatbread, Lavash, Naan or pita bread sections.

Thanks for posting these great receipes ! It's always with great pleasure that I watch your work :))

Iranian food is so yummy❤❤❤

Looks soooo amazing!

Oh! My favourite dip in the world !

One of my favorite appetizers in Persian restaurant it looks delicious 👍👍👏

I made this over the weekend and absolutely loved it! Thank you for sharing!

yum!!! i miss this so much!

I am drooling! YUM

Excellent recipe thanks ❤

Just bought your embroidered Apron.. I have been following you since I m an enthusiastic lover of Persian food.. dating back to the 1970’s when I used to go to Iran several times a year to visit my friends related to the Sha .. I have wonderful memories from that super educated Iranian people the delicious food and the friendliness shown to me.. I even visited Bandare Emam Xomeyni; formerly, Bandar Šâhpur)where I ate the most delicious fresh caviar !! Nothing but praise for your country !! Thanks for your lessons .. I have so much fun cooking the recipes here in Brazil.. I will make sure I take a picture with the apron and post it !! Continue being the best Iranian chef I know !! Best regards

Wow..you did a lot of good hard work with the dish..it is delicious 😋

Thanks 😊 🙏 for this recipe mr bagheri 🇮🇷 ✌️ ❤️ 😍

if you keep in onion in the refrigerator and it's cold when you grade /chop it you won't cry . Great recipe! thanks

Merci for sharing

Great recipe and video, thank you for sharing! I agree with others, cold onions reduces the vapors that cause tears .

Love it! Sadaf kashk is critical! Great video cant wait to enact the recipe on my own!

OMG I love this and I too love the best way of explaining wonderful video and I love to see this video more and more thank you sooooo much Good luck and God bless you ❤❤❤

I love this and I will make it today I learned from you today very well explained good video easy way you taught me thank you sooooo much with ❤stay blessed

U are the greatest cheff, Sweet onion doesn't make u cry also Paula Been was selling goggles to wear when working with onions.

I like your very positive and enjoying way to explain this quite complicated recipe ! I'm sure it's delicious, and I'll try it, because you're so convincing… I can't remember seeing this dish on Iranian menus when I visited this country a few years ago, but I guess this the same case for a number of traditional and family recipes, you never eat them in restaurants, or by chance - alas

Teşekkür ederim

Thank you for your fantastic recipes and Thanks also to your son, Alex for great videos. You have an awesome channel which I am subscribed to. Great job.👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻🙏🙏🙏🙏🙏🙏🙏🙏🙏😋😋😋😋😋😋😋

I plan to make kashk o bademjan.

My Persian sister-in-law taught me this! Shred the onion on the stove with the fan on high, and you will not cry!! try it. I hope it works. It does for me.

Yum 🥘🍄🥦

Hey , if u don’t want to cry try to cut the onions in the half and put in a ball with cold water for few min , 5 min or more for me it works thanks fir the yummy recipe

Perfect, as Always. When I used to work at Subway back in the day, We of course had to cut a lot onions. We found out that the best way not cry was wearing diving goggles no joke 😂

I love your channel, you’r a good teacher, very thorough with out being complicated. Logical and easy to follow. I’m in the habit of watching multiple videos if I want to learn a recipe…some add saffron ‘tea’ to this…what’s your thoughts? We’ve also been smoking our aubergine 🔥🍆 like for making moutabal…but I’m going to follow your recipe exactly now!

This looks gorgeous. Thank you for sharing your knowledge. Do you toast the nuts beforehand or add them raw to the onions?

❤ it.Hard working, genuine and caring Chef. Love ur details of every recipe and your cooking lessons are so valuable to me. My Husband lived in Iran and he loves Iranian food. We like to eat Iranian food. Fo you know best Iranian restaurant in Toronto. Pl reply if u can.Thanks

Hi this looks delicious and I am going to try it out soon. Just a question, was that black or white pepper that you used? Thank you!

Thanks for sharing this delicious recipe I love how u made the healthy version of this yummy but super rich in fat traditional dish I would roast the eggplants next time rather than frying 😌

For not crying you can light a candle very close to where you are cutting onions. That’s always worked for me.

Can you use that kashk as a condiment on most Persian food? Like sour cream.

You can let your onions chill in the fridge, pop them in the freezer for 15 minutes, or just dunk them in an ice water bath for a little while. Getting an onion nice and cold helps prevent eye irritation by reducing the amount of chemicals released through cutting.

Siga postando os videos! Te desejo toda sorte com o teu canal! Siga postando os videos! Um abraço e até mais!

That looks absolutely divine. If you're allergic to whey, what would you suggest?

I put tooth pick in my mouth sideways so i can press on and off and do my onion cuttings It works v well 👍

I have a question, is there a reason why you don't put the eggplant on a baking rack or a similar tool to allow the liquid to drain instead of piling them into a plastic container? I LOVE Kashke Bademjan, it is SO delicious! Thank you for the terrific video!

We always cut the bottom inch (root end) off of the onion before chopping or slicing it. This keeps the onion from making your eyes water as much.

I've never seen aubergines like that! Are they a particular variety? I buy the round bulbous type. It's an effort to buy Kashk as the only shop is quite far - worth the trip though. x

Thank you! What would use for a vegan Whey alternative that would have +- the same taste?

for not crying with oignon, put some water in your mouth when you are doing it, it works with me

Solution for not crying when handling onion: Turn on the gas stove and chop close to the fire. The flame deactivated the onion gas.

Buy a pair of swimming gaggles for cutting onions & wear them before you start cutting. This works wonderfully for burning onion eyes.

Would change de kashke for a mix of Tahini and a bit o miso a crime? I want to make it vegan.

Can u plz mention the heat in Celsius and weight in grams or kg as well in ur future videos...

I dąb water on my cheeks before I start chopping away, it prevents me from crying when I chop onions.

The best way to avoid onion fumes is simply to not stand over the onion, hold it inn front of you. No fumes in your face. You could even use a fan if you like to stand right over what your doing for some reason.

Which variety of mint is used? Sweet mint, spearmint or peppermint? Thanks...can't wait to make this wonderful dish... :0)

Hi!! what if we can't have Kashk? I'm lactose intolerant. Am I able to make this dish without it?

Cutting Onions Some people doesn`t bother at all and some suffer from it. The best way I have found is to wear a diving mask or diving glasses, which I use.

Salud Monsieur Bagheri: just place the onions in the refrigerator and you will never shed a tear again. Maybe you will once you receive my tip. I can’t predict the future. Anyway, some people place the onions in the freezer for 10 minutes after peeling the skin. the science behind it is simple, the cold temperature helps the onions’ natural oil syn-propanethial-S-oxide become less volatile.

You didn't show us how do you eat it? With a fork? With bread?

What kind of bread do you eat with this?

How do you make to whey paste??

What if we can not find a KASHK Can we use yogurt instead? Please advise and thank you so much.

Avoid tears from grating onions: a) hold a stainless steel spoon between your teeth while grating. b) freeze the onion halfway.

I wear ski goggles when chopping onions

The only way to not to cry with onions is to prevent the onion juice to reach the eyes. Use good swimming glasses. That is what I do. It shows idiotic but it works.

Whenever I chop onions it makes me cry. Light a candle and put it next to the chopping board. while you are chopping the onions, believe it helps. Now I do not chop onions without lighting a candle.

Breathe through your mouth, not your nose, and you will not cry.

keep your onions in the fridge

wear onion glasses if you dont want to cry !!!!

Contact lenses ‼ NO CRYING ❗😊

👍🏻👨🏼‍🍳🥬

رو مخی .چرا فارسی نمی گی عشقم؟

Sorry kashke is nothing like miso it tastes more like parmesan.

the best solution to not cry when chopping onions is to wear contact lenses instead of glasses

this recipe was too altered and not traditional at all..i kept watching trying to be open minded and telling myself this is a different way of making it..but the part you made the onion mint garnish i cringed so hard😅..this is foreigners taste i guess..too healthy the onions aren't even fried😂

No good

FRYING in OLIVE OIL ‼ it's healthy, Italians and Mediterraneans deep bread in olive oil because it is healthy,needed for health‼( mothers of thousands of years ago realized that the only way to give their children the necessary oil intake was to fry the foods- what child would want to take 2 tablespoons of oil a day?) ‼Not recommended to fry in Canola/Rapeseed,or other seeds,peanut or other junk oils--- can't afford organic, cold pressed olive oil? Bake‼

Great recipe 👌freeze 🧅 15 minutes or so best solution 👌👌works for all red yellow white 🧅

I wear onion goggles, and no crying

okay, i watched a few of your videos. I am a great cook myself, from Persian, to French and anything beyond. Also a creative cook. I make my own wonder by mixing different colors, textures, tastes etc. What i am missing in your videos is not you never describe the aroma, taste of the food that your are cooking. your cooking has no soul, while Persian food is the most delicious and sophisticated foods every existed. This is just my honest and direct critic and not meant to disrespect you. you need to transfer the joy of cooking, smell, taste to the viewers but you dont. You dont even taste it it yourself. you are in the kitchen and not in a bio lab. see you next time.