Āsh & soup
Eshkeneh Kashk Zard
اشکنه کشک زرد
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Plan ahead
- 12 h
- Makes
- 4 servings (Estimated)
- Kind
- Āsh & soup
- Where it is eaten
- Provincial
- Serving
- 300 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- yellow kashk dairy 250 g
- onion 200 g
- oil 60 mL
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Fermentation/resting in advance
Method
Complete the fermentation or advance resting stage before final preparation.
Clean, chop, or otherwise prepare yellow kashk, onion, oil as required.
Lightly sauté onion, garlic, or spices if they are part of the recipe.
Add the main ingredients and cook using the listed method: boil / simmer.
Adjust moisture and seasoning during cooking until the ingredients are tender and the flavors are balanced.
Rest briefly and serve with the traditional accompaniments.
Cook's notes
Prepare and measure all ingredients before cooking so the steps can proceed without interruption. Match the heat to the cooking method and recheck seasoning before serving.
Background
This item is associated with South Khorasan and food traditions adapted to an arid climate, where grains, kashk, barberries, jujubes, and preservation techniques are important.
Nutrition
| Energy | 400 kcal |
|---|---|
| Protein | 21 g |
| Fat | 16 g |
| Carbohydrate | 43 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0111 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods