Kashk-e Bademjan

Preheat the oven to 220°C. Pierce the eggplants with a knife in several places, place on a baking sheet and roast for 40–45 minutes, turning once, until the skin is charred and the flesh is soft. Let cool for 10 minutes, peel off the skin and roughly mash the flesh, without turning it into a smooth purée.

Whisk the kashk with water until smooth and pourable. If the kashk is thick or dry, whisk longer so no lumps remain.

Slice the onions into thin half-rings. Heat 3 tbsp oil in a wide skillet and fry the onions over medium heat for 12–15 minutes, stirring, until deep golden brown. Set aside about half for serving.

Add the minced garlic, turmeric and black pepper to the remaining onions and cook for 30 seconds to release the spices' aroma, without letting the garlic burn.

Add the eggplant flesh to the skillet, season with salt to taste and simmer over low heat for 8–10 minutes, stirring occasionally.

Pour in the diluted kashk gradually, stirring constantly. Add the walnuts and cook for another 5–7 minutes over low heat, until the mixture is thick and creamy but still retains some eggplant texture.

In a separate small pan, heat 1 tbsp oil, add the dried mint and warm for 10–15 seconds; don't overcook it, or it will turn bitter.

Remove the kashk-e bademjan from the heat, let it rest for 10 minutes and serve warm, garnished with the reserved fried onions, mint oil and the remaining walnuts.