Kashk Bademjoon (Garlicky Eggplant Dip)

Kashk bademjoon tastes like baba ghanoush’s cool and elusive older sibling. The star ingredient here is kashk (yogurt whey), a thick, salty Iranian dairy product that gives the dip an assertive umami character that’s not unlike Parmesan. You can find kashk at most Southwest Asian grocers, in the refrigerated area with other dairy products, or substitute sour cream or Greek yogurt. This mashed eggplant spread is topped with saffron, blackened mint, caramelized onions, and more kashk for even more flavor—you can always prepare the toppings ahead of time to speed up the cooking process. If you want crunch and textural contrast, you can add finely chopped walnuts.

This recipe was excerpted from ‘Maman and Me' by Roya Shariat and Gita Sadeh. Buy the full book on Amazon.