🇮🇷 Iran · Food
Kashke Bademjan with Walnuts
By eatmundo · August 4, 2026
🇮🇷 IRA velvety, rich eggplant dip infused with caramelized onions, garlic, and the earthy crunch of toasted walnuts. This dish serves as both a sophisticated appetizer and a comforting main course.
Ingredients
check them off as you prepareHow to Make It
- 1
Peel 3 eggplants and slice them into 1cm thick rounds, sprinkle with salt, and let sit for 20 minutes to draw out bitterness before patting dry.
- 2
Fry the eggplant slices in 3 tbsp oil in a large pan over medium-high heat until golden brown and tender, about 5 minutes per side.
- 3
Remove the eggplant and mash thoroughly with a fork in a bowl until you have a coarse, chunky paste.
- 4
In the same pan, heat 1 tbsp oil and sauté 1 diced onion until soft and golden, then add 4 crushed garlic cloves and 1 tsp turmeric, cooking for 1 minute until fragrant.
- 5
Stir the mashed eggplant into the onion and garlic mixture, cooking over low heat for 5 minutes to meld the flavors.
- 6
Add 3 tbsp pomegranate molasses and 0.5 cup crushed walnuts to the pan, stirring to incorporate evenly.
- 7
Season with salt to taste and cook for another 3 minutes until thickened, keeping the texture moist but not oily.
- 8
Transfer to a serving dish and garnish with extra walnuts or a drizzle of oil before serving warm with pita bread.
Frequently Asked Questions
Can I grill the eggplant instead of frying?+
Yes, roasting or grilling the eggplant is a lighter option, though frying gives the dip a richer, more traditional depth.
What is the best way to handle the walnuts?+
Toast them lightly in a dry pan for 2 minutes before crushing; this enhances their nutty aroma significantly.
Is this served hot or cold?+
It is best served warm, as it allows the aromatics and the pomegranate molasses to fully develop their flavor.
Can I replace pomegranate molasses?+
You can use a mix of balsamic glaze and lemon juice, but the authentic profile relies on the tart sweetness of the pomegranate.
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