Other savoury dishes
Ghorooti
قروتی
Also called: Kashk-e Banafsh
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Other savoury dishes
- Where it is eaten
- Provincial
- Serving
- 250 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
The source records these as one list, but some entries are probably alternatives rather than all required — a choice of meat, for example. Read the list as options until it has been reviewed, and treat the quantities and nutrition as covering one version only.
Quantities below make about 4 servings (Estimated)
- kashk dairy 250 g
- qurut / dried yogurt dairy 480 g
- walnuts tree nut 150 g
- onion 200 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Method
Clean, chop, or otherwise prepare kashk, qurut / dried yogurt, walnuts, onion 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 Razavi Khorasan and the food culture of Mashhad and surrounding towns, shaped in part by pilgrimage, urban hospitality, kebabs, ash, and communal cooking.
Nutrition
| Energy | 420 kcal |
|---|---|
| Protein | 23 g |
| Fat | 23 g |
| Carbohydrate | 30 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: IR0109 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods