Posted in Dish, Vegetarains

Eggplant dip ( kashk-e bademjan)

If you are eggplant lover, here is a wonderful recipe . It is called Kashke Bademjan in Farsi, that is one of the most popular Persian dishes. Can be an appetiser or main dish. Kashke bademjan is a Persian eggplant dip that is traditionally made with golden-fried or grilled eggplants and caramelised onions.


ٍEggplant dip

1 large eggplant
2 medium onions, chopped
2 cloves of garlic, mashed
1 tbsp ground walnuts
1 tbsp saffron water
1 tsp turmeric powder
1 tsp dried mint powder
Salt – pepper powder to taste
Kashk ( whey) or plain yogurt


Skin eggplant off. Cut into half and grill it. You can fry it as well but I prefer to grill it because eggplant will have smoky taste. Heat the oil in the pan and saute chopped onions over medium heat for about 7 minutes or until slightly golden.


Heat the oil and sauté dried mint for 1 minute and set aside. Then, place grilled eggplant, fried onions and mint, minced garlic, ground walnuts, whey and spices in a blender and puree it. Taste and adjust the seasoning. Eggplant dip is ready now. Transfer it to a plate and garnish with fried onions and whey.


کشک بادمجان
بادمجان خیلی خوش خوراک هست. یکی از غذاها یی که میتوان با بادمجان تهیه کرد کشک بادمجان است.ا مروزه کشک بادمجان را به عنوان پیش غذا تهیه می کنند ولی هیج مشکلی نیست اگر برای غذای اصلی هم تهیه بشود. غذایی با طعم خاص .


مواد لازم:

یک عدد بادمجان درشت

دو پیاز متوسط پوست گرفته و خلال شده

دو حبه سیر رنده شده

یک ق غ گردوی کوبیده

یک ق غ آب زعفران

یک ق چ زردچوبه

یک ق چ نعنا داغ

نمک و فلفل به میزان لازم

کشک به میزان نیاز

روغن زیتون


طرز تهیه:
در این دستور پخت نیاز به سرخ کردن بادمجان نمی باشد. فقط بایستی کباب شوند که مزه ی دودی به کشک بادمجان می دهد.
بادمجان را پوست گرفته – روی گاز کباب کنید. پیازهارا پوست گرفته – خلالی خرد کرده و تفت دهید.نعنا داغ را نیز آماده کنید. سپس همه ی مواد سرخ شده – سیر خرد شده ی خام – گردوی کوبیده شده – کشک و ادویه ها را داخل مخلوط کن ریخته تا مواد کاملن با هم مخلوط شوند. کشک بادمجان حالا آماده هست. می توانید آن را با کشک و پیاز داغ یا نعنا داغ سرو کنید. نوش جان

DSC_1276DSC_1278DSC_1281همه 1بشقاب2DSC_1284بشقاب 1


Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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