Persian cooking: recipes · Regional specialities & fish
Kaleh Joosh کله جوش
Quick dish of kashk, walnuts, onions and mint, eaten with bread.
Ingredients
- 2½ onions
- 1¼ tsp turmeric
- 2½ tbsp dried mint
- 75 g walnuts, roughly chopped
- 315 ml kashk (fermented whey)
- 5 tbsp oil
- 5 flatbread (lavash, sangak or barbari)
Method
- Fry the onion rings until golden and add the turmeric.
- Briefly toast the mint and walnuts with them.
- Stir the kashk with 300 ml water, add and simmer for 10 minutes, stirring.
- Serve with bread for dipping.