Kashk-e bademjan

Step 1: Sprinkle the aubergine slices with ½ tsp salt and leave for 15 minutes. Pat dry with kitchen paper.

Step 2: Fry 2 onions in 3 tablespoons of 3 ¼ tbsp sunflower oil over a medium heat for 15 minutes, stirring often, until deep golden. Lift out a third for the top. Add 4 cloves garlic and ½ tsp ground turmeric to the pan for the last minute.

Step 3: In a separate pan heat 4 tablespoons of 4 tbsp sunflower oil over a medium-high heat and fry 3 aubergines in batches for 3–4 minutes a side, until golden and soft right through. Undercooked aubergine is the common mistake here: it tastes spongy and squeaky, so press a slice; it should collapse.

Step 4: Add the aubergine to the onions, mash roughly with a potato masher and cook over a low heat for 5 minutes with 3 tablespoons of water, until it looks like a thick, creamy purée.

Step 5: Take off the heat and stir in two-thirds of ¼ cup liquid kashk and the rest of ½ tsp salt. Taste; kashk is salty, so add salt only if needed.

Step 6: Warm the rest of ¾ tbsp sunflower oil in a small pan, take it off the heat and stir in 2 tsp dried mint for 5–10 seconds until it smells sweet.

Step 7: Spread the dip on a plate, swirl over the rest of 2 ½ tbsp liquid kashk, then top with the mint oil, reserved onions, 1 oz walnuts and a few drops of 1 pinch saffron threads water if using.