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Homemade Kalle-Jush -Kaleh Joosh with walnuts

Kaleh Joosh Recipe(Kalle Jush)

This traditional Persian Kaleh Joosh (Kalle Jush) recipe combines tangy kashk, walnuts, onions, and dried mint to create a comforting dish served warm with fresh bread.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Persian
Calories: 300
Ingredients Method

Ingredients
  

  • 200 g Kashk Persian fermented whey
  • 1 medium Onion finely chopped
  • 1 tbsp Dried mint
  • 2 tbsp Chopped walnuts
  • 1 tbsp Wheat flour
  • 1/2 tsp Turmeric
  • To taste Black pepper
  • To taste Salt
  • 2 tbsp Cooking oil
  • 2 cups Water

Method
 

  1. Step 1: Cook the onion
  2. Heat the oil in a saucepan over medium heat. Add the chopped onion and cook until soft and golden. Stir in the turmeric and black pepper.
  3. Step 2: Prepare the kashk
  4. Whisk the kashk with 2 cups of water in a bowl until smooth. Break up any lumps before adding it to the saucepan.
  5. Step 3: Add the seasonings
  6. Stir the flour into the cooked onions, followed by the dried mint and chopped walnuts. Cook briefly, stirring to prevent the mint from burning.
  7. Step 4: Add the kashk mixture
  8. Reduce the heat and gradually pour in the diluted kashk while stirring continuously until the ingredients are well combined.
  9. Step 5: Simmer the dish
  10. Simmer gently for about 20 minutes, stirring occasionally. Adjust the consistency with a little hot water if needed, and taste before adding salt.
  11. Step 6: Serve warm
  12. Transfer the Kaleh Joosh to serving bowls. Garnish with extra mint or walnuts if desired, and serve warm with fresh Persian flatbread.