Kashk o Bademjan

by on December 2, 2010

The videos on this page explain how to prepare and present Kashk o Bademjan. Watch the videos and let me know if you have any questions.

And here are the presentations…

Here are some pictures of this presentation

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{ 11 comments }

Shayan August 4, 2011 at 4:13 pm

salam, khaste nabashid:

momkene ke be man beguid mizane badenjun va paiz dar kashke badenjunn modele sonnati baraye 4 nafar cheghadr hast?

motshakeram
movafagh bashid

KShar August 6, 2011 at 2:38 am: Shayan jon, in 4 nafar cheghar mikhorand,? shokhi mikonam. yak piyaz bozorg, va 3 ta bademjon. be man bego che tor az aab dar aamad. merci

shayan August 6, 2011 at 6:55 pm

Thanks a lot. Kash bademjane man ba estefade az raveshe shoma kheili khub shod. Albate khodetun midunud bademjon haye inja kheili bozorgan (too state ma maghazeye irani nist) va man bejaye 3 bademjon 1 adad bozorgesho estefade kardam. Mamnoon az zahmatetun va videohaye kheili khubetun. Hamchenan montazere videohaye kabab hastim.

KShar August 7, 2011 at 2:54 am: khosh halam, and kabab is coming soon . watch for it.

mooshki April 2, 2012 at 2:22 am

Thank you so much for this recipe. It’s so, so good. Made it for a cocktail party about a week ago and people had a very hard time just keeping polite conversation going because the kashk o bademjoon was such a huge distraction. They would have preferred to just dive into it, head first.
I made kashk the way you do, by mixing yogurt with a little vinegar, but miss the lovely deep flavor of that beigey-grey stuff we used to get in Iran. (My Iranian family said it is made with fermented barley and whey but didn’t quite know the details of it. I googled it but am none the wiser, I’m afraid.) Whoever marketed a good kashk would make millions overnight, don’t you think?
KShar-Jan, thank you again for all that you do for those of us who love Persian food but have never quite learned how to cook it properly.
Best regards and good wishes, also to the camera-guy!