Kaal Joosh / Kaleh Joosh - Persian Curd and Onion Soup
"Kaleh Joosh" is one of the traditional Iranian dishes made from key ingredients such as kashk (fermented yoghurt commonly used in Persian cuisine, also available at Middle Eastern shops or online) and onions, resulting in a unique and distinctive flavour from the combination of its primary components.
As a significant amount of Kashk is used in preparing "Kaleh Joosh," it becomes a rich source of calcium, offering exceptional properties. It's important to note that different regions may have variations of this dish. The authenticity of this dish is associated with the province of Isfahan, and other provinces like Yazd, Zanjan, Semnan, and Khorasan also prepare it in their distinctive styles.
In the authentic "Kaal Joosh" method, meat is not used, and the cooking time is short. However, in some regions like Tabriz and Zanjan, ground meat, typically in meatball form, is incorporated into "Kaleh Joosh."
My grandma used to make "Kaleh Joosh" often when we were kids. Her method involved crafting a flavourful base with sautéed onions, incorporating generous amounts of kashk that she bought in a dried form from the village and mixed with water in a tray, achieving the perfect balance of tanginess. It was a quick and comforting dish, steeped in tradition. The kitchen would be filled with the enticing aroma of sautéed onions, creating lasting memories of warmth and delightful simplicity from our childhood.
PS: Kashk, also known as kishk, jameed, or tarhana among other options, is essentially crafted from fermented yoghurt, milk, or whey. This versatile ingredient is a common feature in Middle Eastern cuisines. Its popularity is attributed to a rich umami flavour reminiscent of mature cheeses like parmesan.
Persian kashk is a preserved food made by combining wheat or barley with sour milk or yoghurt. Interestingly, in Iran, the term also refers to dried buttermilk. Kashk comes in both liquid and dried forms, with the latter needing water to be reconstituted. It's typically made using leftover milk from cheese-making.
Cook the most popular Persian dishes at home with the help of my e-book.
Time
Prep: 5min Cook: 50min Total: 55min
Ingredients (serving 4)
200g of kashk
2 large onions, 1 finely chopped and 1 finely sliced
150g walnuts, with 100g finely crushed and 50g roughly chopped
50g / 4 tbsp ghee (clarified butter ghee)
2 tbsp dried mint
1 tsp turmeric
1/2 tsp black pepper
1/4 tsp ground saffron, bloomed (Sprinkle the ground saffron over the ice cubes in a glass and set them aside to melt.)
Salt to taste
Choice of dried bread
Method for preparing Kaal Joosh
Caramelise the finely sliced onion in 1 tbsp of ghee for 15 minutes, stirring occasionally.
Combine half of the saffron water with the caramelised onion, then remove the sliced onions and set them aside for garnishing.
In the same pan, add 2 tbsp of ghee and caramelise the finely chopped onion for 10 minutes, stirring occasionally.
Add 1 tbsp of ghee and crushed walnuts to the pan. Stir regularly.
After 3 minutes, add the dried mint and sauté for an additional 2 minutes.
Incorporate turmeric and black pepper, ensuring an even mix.
Pour 1.5 litres of freshly boiled water into the pan, add salt to taste, stir, cover with a lid, and let it simmer for 10 minutes.
Add the kashk, stirring until completely dissolved in the soup. Cover and simmer for an additional 5 minutes.
Transfer the Kaal Joosh to a serving bowl, and garnish with the caramelised saffron onion and roughly crushed walnuts. Serve with your choice of dried bread to soak in the delightful flavours. Enjoy!
I’d love to see your Kaal Joosh! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!
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