'Kashke Bademjan' Iranian Whey Cheese and Eggplant Drip


‘Kashke Bademjan’ Iranian Whey Cheese and Eggplant Dip.  A delicious traditional vegetarian dairy (not vegan) dip, great as a appetizer. 

Kashk or Whey Cheese is a a bit thicker and saltier than yogurt, and a must with Persian foods such as Kashke Badamjan and ‘Ash Reshteh’ Persian Noodle soup.  Golchin carries three varieties of Kashk: Original, Home Style and Premium. 

This signature Iranian dairy product has an aromatic and tart flavor and makes this dip addictive along with other essentials Golchin ingredients: liquid saffron, fragrant dried mint and other seasonings.

📌Featured GOLCHIN Ingredients:


-Dried Mint

-Liquid Saffron

-Extra Virgin olive oil


-Garlic Powder

-Fresh ground pink Himalayan salt and pepper 

-Crispy Fried onions


 🔻Other Ingredients:

-1 medium yellow onion🧅 

-2 Extra large eggplants 🍆 

-3 cloves fresh garlic 🧄 


📌Directions (Reel saved in highlights on Instagram and our Facebook page):

-Peel and slice eggplants

-Use paper towel to dab dampness of the eggplant. Salt generously and dab with paper towel again after a few mins as the eggplants naturally sweat

-Sauté eggplants with extra Virgin olive oil salt and pepper to taste until eggplant pieces are soft.  Set aside on paper towel lined dish.  

-In the same pan sauté 1 chopped medium onion and chopped garlic

-Add 1/2 tspn tumeric and garlic powder 

-One translucent add 4 tbsps dried mint

-Put eggplants back into the pan and add 2-3 tbsps liquid saffron cover on low heat for 5-7 mins until soften more

-Take off stove and put into large bowl and smash with fork 

-Add 2 tbsps kashk, more to taste 

-Can serve chunky style or traditional by blending for 30-40 seconds until dip is smooth

-Top decoratively with kashk, heated mint and olive oil and crispy fried onion 

Tip 💡 Can refrigerate in a sealed container for 7-10 days.

🔻Served with your favorite bread; sangak or lavash bread are great options.





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