Persian Eggplant Dip (KASHKE BADEMJAN)

My guilty pleasure is Persian food and I always order their green KASHKE BADEMJAN, it is my next favourite dip right after baba ganoush. This dip tastes amazing served warm or cool, alongside some Persian rice (especially my green dill and broad bean rice) with kofta or grilled chicken and some pickled chilli.

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Persian Eggplant Dip (KASHKE BADEMJAN)


3 large eggplants
1 large brown onion, finely diced
4 cloves of garlic, minced
1 teaspoon Turmeric
1/2 cup vegetable stock
1/4 cup Greek Yoghurt
1 tablespoon bloomed saffron (1/4 teaspoon crushed saffron threads)
1 tablespoon Dried mint leaves, plus extra for garnish (optional)
1 teaspoon salt
1 tablespoon Walnuts, roughly crushed


  • Pre heat oven to 200C fan forced. To bloom saffron, crush saffron threads and place on top of two ice cubes in a small bowl. Set aside and allow ice to melt.
  • Cut eggplants lengthways and slice flesh into diamond angles, sprinkle a good pinch of salt over flesh and allow eggplant to stand for 15minutes. Wipe any sweat off the eggplant with a paper towel and drizzle EVOO over the eggplant pieces. Place eggplants flesh side down on a lined baking tray and bake for 35-45minutes or until eggplant is soft and cooked. Allow to cool slightly.
  • Place a deep pan on medium low heat with 3 tablespoons of EVOO. Sauté onion until soft and translucent. Stir in garlic and mint and cook for a minute until fragrant. Stir in turmeric and eggplant flesh followed by 1 tablespoon of the bloomed saffron liquid followed by stock. Turn heat to low and place lid on, simmer for 5-10 minutes.
  • Season with salt and pepper, you can fold in yoghurt to the eggplant mix or you can transfer to a platter and drizzle yoghurt on top (which I prefer). Top with a sprinkle of dried mint, touch more of that saffron liquid, and crushed walnuts.


  • Bloomed saffron keeps well in a jar in the fridge for 5 days.
  • Extra garnishes such as fresh herbs like parsley, mint, coriander, or spring onions also tastes amazing.
  • One tablespoon of tomato paste also tastes amazing to this dish, if you wish to incorporate add in at the same time as the garlic and dried mint.
  • This dip can be eaten with bread such as Afhgani, Turkish, Lebanese, or even sourdough.
  • Kofta, Persian dill rice and pickled chilli’s are my preferred dishes to serve this dip with.

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