Peel the aubergines and cut them lengthwise (approximately 1 inch thick slices). Salt them and leave them in a colander for 30 minutes to remove some of the water content. This will help to reduce the amount of oil that is absorbed and to reduce the cooking time required. When you are ready to cook them, dab them with a paper towel to remove the moisture.
In the meantime, take 2 tsp of vegetable oil and heat in a small pan on a low heat with 1/2 tsp of dried mint. Let it infuse on the low heat for 10 seconds and then remove and leave until you are ready to garnish the dish. Be careful not to burn the mint.
Place a large frying pan on a medium / low heat. Add 2 to 3 tbsp of oil and add the onions with a pinch of salt. Fry them gently until they caramelise and start to turn a little crispy (they will get crispier once removed from the oil). Be careful not to burn them otherwise they will be bitter. Once cooked, remove them and place them on an absorbent paper towel on a plate / bowl for use later.
Add half of the remaining oil to the frying pan and fry your aubergines in batches until they are golden brown. Top up the oil in the pan, if required, after frying each batch. You want to make sure the aubergines do not have a green tinge to them and are fully cooked through. Using the back of a fork press down on the aubergine while it is frying to aid the process.
When cooked, remove the aubergines from the pan and place them on an absorbent paper towel on a plate / bowl for use later.
You can re-use the pan you fried the aubergines in for cooking the next stages but if you do, make sure you give it a wash. Place the pan on a medium / low heat. Some oil will have formed on the top of your aubergine, drip this into the pan - just enough to sauté the garlic.
Add the garlic and let it sauté for only 10 seconds. Then add your aubergines and stir until it has mixed with all the garlic.
Add the turmeric and 125 ml of water and stir. Then mash the aubergines using a fork or potato masher. Add the rest of the water (125ml) and mash and stir further until it has a stringy texture.
Add 1/2 tsp of dried mint, half of your onions (reserve some of the fried onions for the topping / garnish) and 2 tbsp of kashk. Mix until everything is fully incorporated. Taste the mixture and then season further with salt (if required - as kashk is quite salty you may not require any) and pepper. Let the mixture gently heat through and stir occasionally. The dish only needs to be warm for serving.
Turn the heat off and spoon the aubergine mixture into a serving dish of your choice. Spoon off any extra oil which may have formed on top before garnishing.
Garnish with the fried onions, diluted kashk, saffron water (you can mix some of the kashk with the saffron water to make a yellow kashk as I have in the picture above), mint oil and ground walnuts in any design you like. Serve with flatbreads and salad.