Kaleh joosh is a quick and simple vegetarian soup enriched with calcium and protein. It is originally from Yazd and Khorasan provinces of Iran, But it’s known all around the country and in every region the recipe has slight changes.
The main ingredients for this soup are walnut and Kashk (whey), which is a thick whitish liquid similar to sour cream. It is available as a liquid or in a dried form, which needs to be soaked and softened before it can be used in cooking. Kashk is traditionally produced from the leftovers of cheese-making process (more specifically, the milk used to make it) and is a byproduct of curdled milk (buttermilk). It can be found in any Iranian or Middle Eastern grocery stores.
- 2 People
- 2 Cups Kashk (whey)
- 1 large onion
- 2 Tablespoons chopped mint, dry or fresh
- 1 Cup walnut
- 2 garlic cloves
- 1 Tablespoon turmeric
- 1 Teaspoon black pepper
- ½ Teaspoons salt
- vegetable oil
- Heat oil in a pot over medium heat. Dice the onions and saute them until golden.
- Mince the garlic cloves and add to the pot.
- Add turmeric, salt and pepper and stir well.
- Add the mint to the pot and stir.
- Ground the walnuts, add to the pot and fry along.
- Add Kashk to the pot and stir thoroughly until well mixed. You can add boiling water to the Kashk to soften, if needed.
- Add a cup of water and allow it to simmer for 15 minutes over low heat.
Serve warm with bread.