Āsh & soup
Kaljoosh
کالجوش
Also called: Kalehjoosh
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 20 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Āsh & soup
- Where it is eaten
- Provincial
- Serving
- 250 g
Cooking time is not documented in the source, so it is not shown.
Method
Dice the onion and fry it in oil until golden.
Thin the kashk with water and strain it smooth.
Add the thinned kashk to the onion and simmer gently, stirring constantly.
Stir in mint fried in oil and the chopped walnuts.
Serve with sangak or taftoon bread and a little more mint oil.
Cook's notes
Stir the kashk constantly and keep it below a hard boil so it does not split; taste for salt before adding any.
Background
Kaljoosh is a simple, filling dish from Iran's desert cooking, especially Yazd and Khorasan, and a good example of how widely kashk is used in those regions.
Nutrition
| Energy | 250 kcal |
|---|---|
| Protein | 12 g |
| Fat | 16 g |
| Carbohydrate | 14 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: IR0688 · Evidence: B (Officially supported)
Open the source page https://www.visitiran.ir/province/yazd-province