Dairy dish
Kaleh Joosh
کلهجوش
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Dairy dish
- Where it is eaten
- Eaten across Iran
- 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 dish belongs to the broader Iranian culinary repertoire and is prepared across the country with family and regional variations. Its cultural identity is tied more to home tables, gatherings, or everyday cooking than to a single local origin.
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: IR0033 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods