Persian aubergine dip with kashk (Kashk-e bademjan)

1. Peel the aubergines, slice lengthways, salt, leave for 20 minutes, then pat dry.

2. Fry the aubergine slices in 4 tbsp oil in a frying pan until golden on both sides, then cover and steam with a little water for 10 minutes until soft.

3. Meanwhile thinly slice the onions and fry in 2 tbsp oil until golden; set a third aside, add the crushed garlic and turmeric to the rest and fry for 1 minute.

4. Mash the aubergine with a fork, mix with the turmeric onions and two thirds of the kashk and cook together for 5 more minutes; season with salt and pepper.

5. Meanwhile sizzle the dried mint in 1 tbsp hot oil for a few seconds.

6. Spread the dip on a plate, drizzle the remaining kashk on top and sprinkle with the fried onions, roughly crushed walnuts and mint oil; serve with lavash or pita.

Tip: Kashk-e bademjan is one of the most popular starters of Persian hospitality and is best served warm. Kashk has a tangy, salty, slightly fermented taste; if you have none, mix 3 parts Greek yoghurt with 1 part crumbled feta.