Kashk e bademjan

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Kashk e bademjan.

Kashk e bademjan (Persian: کشک بادمجان) is an Iranian, Azerbaijani and Turkish dish, that literally translates in Persian as “kashk and eggplant”.[1][2] It can be considered either an appetizer or a main dish.[3] There are various recipes for this dish, involving caramelized onions, roasted nuts, herbs and spices.[4]

The spelling of the name of this dish varies, such as: kashk-e bademjan (reflecting literary Iranian Persian), kashk e badamjan (similar but Afghan Persian or Dari), kashk-e bademjoon (reflecting a colloquial Iranian accent), and kashk bademjan.

See also[edit]

References[edit]

  1. ^ Batmanglij, Najmieh (2011). Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies. Mage Publishers. ISBN 193382347X.
  2. ^ Sarah Hull. 'The Rough Guide to Boston Rough Guides UK, 1 mrt. 2011 ISBN 1405382465 p 153
  3. ^ "Kashke Bademjan". Persian Mama. Retrieved 2016-03-26.
  4. ^ "Kashk-E Bademjan (Persian Eggplant Spread)". Gourmet Magazine. Condé Nast. 2009-07-01. Retrieved 2016-03-26.

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