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Kaleh joosh is one of the oldest and simplest dishes in the Persian kitchen. Kashk, the tangy fermented whey that Iranians use like a seasoning, is cooked with fried onion, walnuts and dried mint into a thick, savoury soup.
It takes about 20 minutes and is eaten scooped up with torn bread. It is meat-free and very filling.
At a glance: serves four. About 30 minutes. Easy.
Ingredients
- 2 large onions, finely sliced
- 1 cup liquid kashk
- ½ cup walnuts, roughly chopped
- 2 tbsp dried mint
- 1 tsp turmeric
- 2 cups water
- 4 tbsp vegetable oil
- Salt and black pepper
- Flatbread, to serve
Method
- Fry the onions slowly in the oil until deep golden. Set a spoonful aside for the top.
- Add the turmeric, most of the walnuts and most of the mint and fry for a minute.
- Whisk the kashk into the water and pour it into the pan. Bring to a gentle simmer, stirring, and cook for ten minutes until slightly thickened.
- Taste before adding salt, because kashk is already salty. Top with the reserved onions, walnuts and mint.
Keep stirring. Kashk can catch on the bottom of the pan and turn grainy if it boils hard.
Finding kashk. Liquid kashk is sold in jars at Persian and Middle Eastern shops. Our pantry guide lists online suppliers.
Where to buy the ingredients. Outside Iran, you can order kashk, dried mint and turmeric online.
Serve hot with barbari or lavash torn into the bowl. Kaleh joosh is especially popular in Tehran and Isfahan in winter.
