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Thanks for the recipe and demonstration photos. I’ll try to
prepare the Kashkeh Bademjan soon and let you know the
results.
Just reading about it had my mouth watering!
You are very welcome Joan. I look forward to reading all about it!!!!
I’ve enjoyed reading all of your recipes. I found your site while looking for a recipe for kuku. Lamb, dill and lima bean has always been one of my favorites and am eager to try the kuku. I am half Persian on my father’s side and would love to make Kashk Bademjam as this is one of his favorite dishes and something that my mother and I have yet to conquer. There are no Persian stores nearby. Do you know if the Kashk from Sadaf needs to be refrigerated before opening or if it is something that is safe until open?
Hello Desiree,
Thank you for stopping by. Until this past Norouz I had only seen kashk in refrigerators at the stores. For the first time I saw a brand that did not need refrigeration before opening. I have only seen Sadaf’s kashk in the refrigerator at the markets. Additionally, the bottles also have a “Keep Refrigerated” note on them. Another option that you may want to look into is purchasing dried kashk. My mom was here recently and she found some at a Persian market to take back with her.
In case you can’t get your hands on Kashk a close substitute is sour cream. Not the same taste, but close.
I hope this helps.
yumm!! egg plants, one of my fav vegie from all.. cant wait to try this out.. look delicious..
thank you for sharing.. ill let you know how it turned out..
cheers!!
Hi there,
Like Desiree, I came across your blog while searching for Iranian recipes using dill. I absolutely love Iranian food and ate often in an Iranian restaurant in Paris.
Do you have a recipe using Dill and Beef or Chicken?
Love your pictures and explanations, makes it very easy to follow. Thanks again.
Prema
Hello Nora,
I can’t wait to hear how you like it.
Please keep me posted!!!
Hello Prema,
Welcome to the site. I am so glad you found us! I do know one rice recipe that is made with rice and dill. It is really good and they usually make it with lamb shank. It is incredibly good. I have never personally made lamb shank, but I think you have inspired me to give it a try. It is now on my upcoming recipes list.
Stay tuned!
I will look for the dried kashk. The kuku was truly delicious and looked beautiful. I was too afraid to flip the pieces over individually so actually just turned the whole thing over into another preheated oiled pan. I used EggBeaters instead of fresh eggs to cut down on the cholesterol. Thanks for the recipe. I am going to check out a Persian store in Chicago and Milwaukee for the kashk. I’ll let you know how it tastes!! Thanks for sharing your recipes and pictures.
I am so happy to hear that you liked the kuku. The flipping part is the hardest part and I don’t seem to ever be able to do it nicely. However, the way you did it is very clever. I know that you can also make Kuku in the oven, but I have never made it that way before.
Let me know how it all goes with the kashk.