Warm eggplant dip with whey (Kashk-o-bademjoon) from Sofreh: A Contemporary Approach to Classic Persian Cuisine (page 117) by Nasim Alikhani and Theresa Gambacorta

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    You may use the Crispy fried onions recipe on p. 194, the Crispy garlic chips recipe on p. 195, and the Mint oil recipe on p. 196.

  • tges on April 07, 2026

    One of my favorite Persian dishes. Very authentic, and delicious. The picture is exactly how it should look and it is a feast for the eyes, just as much as the stomach. I like mine with goat cheese instead of the kashk, with plenty of garnish. Could be a meal in itself with fresh flat bread.

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