Arguably as favoured as Mirza Ghassemi, this dish originally known as Kashk-e-Bademjaan (kashk and aubergines) is another notable standout among local Gilani cuisines.

Due to their abundance in the area, richness in fibers and antioxidants and heart-friendliness, aubergines are the core of many Gilani recipes.

However, what makes Kashk-e-Bademjaan discernible from the competition is its other main ingredient, Kashk- a sour byproduct of Doogh, which is yet another exotic local dairy. Its tangy, flavorful and creamy nature make it the perfect additive to soup, dips, stew and any dish that goes with some kind of sauce or paste as a supplement.

Basically fermented yogurt, this principal component of many Iranian dishes is exclusive to Iran, and hearing its name in many local proverbs is a sign of its importance in the culture.

It gives milk an extra kick of deliciousness, yet shares the same nutritional value.

As your curiosity is satisfied about this peculiar ingredient you might never have heard of, here comes the recipe: The aubergines are slowly cooked first to avoid calorie build-up.

Then, they are added to a mixture of frenched onions, minced garlic and turmeric.

After some boiling time, the aubergines are mashed until they reach a point between totally crushed and totally intact.

As the food is very gently heated, tomato paste, hot mint and walnuts are added one after the other, and finally our beloved Kashk comes along as the finishing touch.

Fresh vegetables, strained yogurt and garlic are amazing companions to Kashk-e-Bademjaan, which is exactly how it is served in Iran.