Other savoury dishes
Isfahani Kaleh Joosh
کلهجوش اصفهانی
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.
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Clean, chop, or otherwise prepare kashk, onion, walnuts, mint 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: brief 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 belongs to Isfahan's food culture, shaped by long-standing bazaar traditions, hospitality, and distinctive urban dishes alongside a celebrated sweet and souvenir culture.
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: IR0460 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods