Kaleh Joosh recipe

Kaleh Joosh is a traditional Persian soup that’s wonderfully warm and nourishing. Often enjoyed during the colder months, it combines the richness of walnuts with the tartness of curd (kashk), and is beautifully seasoned with a mix of herbs and spices. It’s not just a meal; it’s a bowl of comfort that brings a taste of Persian culture right into your kitchen.

Kaleh Joosh recipe

Main Ingredients:

• Curd (Kashk): 2 cups
• Walnuts: 1 cup, finely crushed
• Onion: 1, finely chopped

Spices and Seasonings:

• Garlic: 3 cloves, minced
• Mint and Dried Oregano: 1 tbsp
• Salt: 1 tsp
• Ground Black Pepper: 1 tsp
• Turmeric: 1 tsp

Cooking Essentials:

• Vegetable Oil: 5 tbsp

Step 1: Prepare the Onion

Peel and coarsely chop the onion.

Step 2: Saute the Onion

Place a pan on medium heat and add two tablespoons of vegetable oil. Once the oil is hot, add the chopped onions. Sauté them until they become translucent and soft.

Step 3: Add Garlic

Add the minced garlic to the pan with the onions. Continue to sauté until the garlic changes color and becomes aromatic.

Step 4: Prepare Walnuts

While the onions and garlic are cooking, finely chop or grind the walnuts.

Step 5: Add Walnuts and Spices

Add the chopped walnuts to the pan along with the mint, dried oregano, black pepper, and turmeric. Mix well and continue to sauté until the walnuts are well-toasted and the mixture is fragrant.

Step 6: Add Water

Pour one cup of water into the pan. Stir the mixture well to combine all the ingredients.

Step 7: Let it Simmer

Allow the mixture to come to a boil, then reduce the heat to low and let it simmer gently for about 10 minutes.

Step 8: Prepare Curd

While the mixture is simmering, pour the curd (kashk) into a separate bowl. Add a glass of water to the curd to dilute it.

Step 9: Combine Curd with the Cooking Mixture

Add the diluted curd to the pan with the simmering walnut and spice mixture. Stir thoroughly to ensure all ingredients are well combined.

Step 10: Cook on Low Heat

Reduce the heat to the lowest setting, cover the pan with a lid, and allow the mixture to cook for 15 to 20 minutes. This will help the flavors meld together and thicken the soup.

Step 11: Check Consistency

After the cooking time has elapsed, check the consistency of the Kale Joosh. It should be thick and creamy. If it’s too thick, you can add a little more water to reach your desired consistency.

Step 12: Season to Taste

Taste the Kale Joosh and adjust the seasoning with more salt or pepper if needed.

Step 13: Serve

Once the Kale Joosh is ready, pour it into bowls. Serve hot, accompanied by dried bread and fresh or roasted onions.

Step 14: Enjoy

Enjoy your homemade Kale Joosh. Bon appétit!

Recipe Summary

To make Kaleh Joosh, start by sautéing chopped onions in oil until translucent. Add minced garlic and continue to cook until the garlic changes color. Next, finely chop walnuts and add them to the pan along with mint, dried oregano, black pepper, and turmeric, sautéing until fragrant. Pour in a cup of water and bring the mixture to a gentle boil for 10 minutes. In a separate bowl, dilute curd (kashk) with a glass of water and then add it to the pan. Stir well, reduce the heat, cover, and let it simmer for 15-20 minutes until thickened. Serve the Kaleh Joosh warm with dried bread and onions.

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