Kashk / Curd


split kashk

Our Kashk is one of our best selling products.  Kaskh Kambiz and Kashk Dehkadeh are made in Iran and is a preserved food made from wheat or barley mixed with sour milk or yoghurt.  Kashk is used in Iranian, Turkish, Kurdish, Palestinian, Egyptian and Lebanese cuisines. Kashk is added to soups and stews, both to thicken them and for its deep flavour.  





kashke bademjan


  • 1/4 cup or less, extra virgin olive oil
  • 2 large eggplants, roasted & mashed
  • 1 large onion, sliced thin
  • 3 cloves of garlic, minced
  • 2 tablespoons dried mint leaves
  • 3 tablespoon Kashk Kambiz or Kashk Dehkadeh
  • 1/2 teaspoon saffron threads, soaked in 2 tablespoons of hot water
  • 1/2 teaspoon freshly squeezed lemon juice
  • salt & pepper to taste
  • garnish with chopped walnuts, caramelized onions & fresh chopped mint


  1. Roast Eggplant coated with olive oil in a 400 degree oven until the skin is charred and the eggplant releases liquid. Take the roasted eggplant out of the oven, cover and let it rest for 10 minutes.
  2. Heat a heavy bottom pan and add olive oil to it. Now add the sliced onions and caramelize the onion on a medium heat. Heat should not be very high, otherwise onions will burn instead of caramelizing.
  3. Spoon out the onions onto paper towels leaving the oil behind in the pan.
  4. Now add garlic & mint and saute for 2 minutes.
  5. Now add to the same pan the roasted eggplant mixture{mashed}, caramelized onions {save some for garnish}, saffron liquid, lemon juice, turmeric powder & salt/pepper. Saute for few more minutes.
  6. Serve the dip on a plate,  garnish the dip with caramelized onions, few spoons of Kashk Kambiz or Kashk Dehkadeh, toasted chopped walnuts, & chopped fresh mint.
  7. Serve this delicious Persian Dip warm with Lavash or Pita Breads