Made predominantly from mashed aubergines, garlic and 'kashk' (a kind of soured cheese made from whey) this scrumptious dip is simply glorious when served alongside warm flatbreads, and a scattering of walnuts and pomegranate.
Discovered by Mr Cow and I during ‘date night’ at our local Persian restuarant (kudos to Debsh in Nottingham) we have both become avid devotees of this delightful hors d'oeuvre.
The problem with Kashk-e Bademjan however, (other than the inevitable arguments caused by attempting to share it) is that it just doesn't last. And although I have enjoyed many fantastic Persian entrees, I can't help but think that the 'support act' is better than the main event.
With this in mind, I set about chartering somewhat unknown territories, and began looking at ways to promote this traditional appetiser to centre stage.
I was thinking lamb; I was thinking stew,
Before you read on, I have to disclaim the blatantly obvious... I know very little about Persian cuisine (other than that I love stuffing my pie-hole with it) and therefore cannot be held responsible for any discredit or offence this creation may have, or may continue to cause, to any person at all affiliated with Iran.
