Khashk e budemjun

~Khask e Budemjun~


  • 2 large aubergines
  • 2 large onions chopped
  • 4-6 cloves of garlic chopped
  • 1/2 cup of liquid whey ( then add 2 tbsp of water)
  • vegetable oil
  • 1 tsp of salt
  • 1 tsp of ground black pepper
  • 1/2 tsp of sugar
  • 2 tbsp of dried mint
  • 30 mls of liquid saffron


  1. Peel the aubergine and slice into 2 inch lengths, sprinkle with salt and leave for about 30 mins until the bitter juices have drained. Wash and dry with a paper towel.
  2. In a little oil gently fry the mint until dark, drain and place to one side.


  1. Fry the chopped onions until golden and place to one side.
  2. Fry the chopped garlic until golden and place to one side.
  3. Fry the aubergine until golden.
  4. Add the onion and garlic, sprinkle on the salt, pepper, sugar and some of the mint leaving enough to garnish before serving.
  5. Add one small cup of water, enough to almost cover the aubergines.
  6. And finally gently pour on the saffron liquid.
  7. Leave on a low heat to cook for about 30 mins or until the aubergines are cooked.
  8. Use a masher and mash
  9. Transfer to a serving dish and pour on the whey. This can then be kept warm in an oven until ready to serve.
  10. Before serving garnish with mint alone or add walnuts and dates for a change.

~Nooshi Joonet ~

Tip : If you brush the aubergine in egg white before frying it prevents the aubergine from too much oil absorption.

This video courtesy of Press TV ( who I really can’t endorse because of their political affiliations) demonstrates how to make Khask e budemjun.

My recipe is a little different to Salomes but try both versions and see which you prefer!


Mast o Khiar or Persian Yoghurt Dip

Mast o Khiar is much like the well known Greek dish Tzatziki although made using slightly different ingredients  and is used as an accompliment to meals in the same way. It’s also a great dip for the buffet table, with drinks and a lovely appetizer when served with naan or flat bread.

Serves 3.


  • 1/2 a cucumber
  • 3  cups of slightly sour low fat plain yoghurt
  • 2 desert spoons of dried mint
  • a dash of lime juice
  • salt and pepper to taste
  • As sprig of fresh mint, walnuts, or slices of radish  to decorate


  • Chop the cucumber into small pieces or grate


  1. Combine the yoghurt, cucumber and mint and mix well.
  2. Add salt and pepper to taste and I add a dash of lime juice but this is personal taste.
  3. Pour into a serving dish and chill
  4. Decorate before serving.

Serve with naan or flat bread.