Kashk-e Bademjan (Eggplant with Kashk)

Method

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1. 1Peel the eggplants, quarter them lengthwise and cut into large chunks. Soak in salted water for 15 minutes, then drain and pat very dry.
2. 2Heat 3 tbsp oil in a wide pan and cook the onions, stirring now and then, for 15-20 minutes until deep golden with crisp edges. Set a third aside for garnish.
3. 3Add half the garlic and the turmeric to the onions in the pan and stir for 1 minute. Add the eggplant and 2 tbsp oil and cook, turning, for 8-10 minutes until lightly browned all over.
4. 4Add the hot water, salt and pepper, cover and cook over low heat for 15-20 minutes. The eggplant should fall apart when touched with a fork.
5. 5Mash the eggplant roughly in the pan with a potato masher or fork. Stir in two-thirds of the kashk and half the walnuts and heat for 3-4 minutes more; it should look like a thick purée.
6. 6In a small pan, heat the remaining 1 tbsp oil, fry the rest of the garlic for 30 seconds, then take it off the heat and stir in the dried mint. It turns fragrant instantly; don't let it burn.
7. 7Spread the eggplant on a platter. Drizzle with the remaining kashk and scatter over the reserved onions, walnuts, mint oil and a few drops of saffron water if using. Serve warm with flatbread.