Ghare Ghoroot: The Persian Black Curd + 8 Health Benefits

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ghare ghoroot_ Persian black curd
ghare ghoroot_ Persian black curd

Ghare Ghoroot, also known as Persian black curd, is a distinctive dairy product recognized for its sharp sour flavor and rich nutritional content, particularly calcium.

This traditional delicacy is a popular souring agent used in various Iranian dishes like Ghormeh Sabzi and Ash Reshteh.

Its preparation might sound simple, but achieving the perfect balance of flavor and consistency requires some precision.

ghare ghoroot recipe info

How to Make Ghare Ghoroot at Home

There are several ways to prepare this traditional Iranian ingredient. Below, I’ll share three easy methods, each using a slightly different ingredient, to help you recreate this delicious curd at home.

Qareh qurut recipe

1. Preparing Ghare Ghoroot with Yogurt

yogurt

 

In the second method, we use yogurt, which is always available. Of course, first, you have to remove the yogurt water from the yogurt and then use the yogurt water to prepare ghare ghoroot.

Ingredient:

yogurt 1000 ml 
Salt 1 tbsp  (If needed)

Instruction:

1. I prefer to use local yogurt to make qare qorot. First, I pour the yogurt into a cotton bag, tie it tightly, put it in a colander, and put a bowl under it to collect the yogurt water after it is removed.

Alternatively, I can Hang the bag on the drip tray or anywhere else and place a large bowl under the yogurt bag.

Step 1 ghare ghoroot

2. I let it sit for 2 to 3 hours until the yogurt water is completely removed. Then, I pour the yogurt water into a suitable pot and heat it until it boils.

Step-2-ghare-ghoroot

3. Then I reduce the heat and let it boil little by little, and the yogurt water becomes thick. Every few minutes, I stir and check its consistency.

If you want, you can add a little salt to it. After 2 to 3 hours, Persian black curd is ready.

Step-3-ghare-ghoroot

2. Making Qara Ghoroot with Corn Flour

In the first method, we use corn flour, which is usually found and available in every home. Note that no other flour should be used except corn flour.

Ingredient:

Yogurt water obtained from sour yogurt (in a bag)Or water from making curd 500 ml 
Corn flour 125-gram 
Salt 2 tbsp

Instruction:

1. Pour yogurt water into a pot and put it on high heat. Let it boil for 40 minutes with the door open. After that, add 5 spoons of corn flour to the pot and let it until the corn flour is completely dissolved. Stir to mix.

2. To prevent the corn flour from becoming lumpy, dissolve it in a glass of cold water and then add it. Now, we add the required amount of salt to the boiling water.

The mixture of yogurt water and corn flour should be boiled until the water evaporates completely. The more the liquid boils, the darker the color will be.

3. After the water evaporates completely, remove the liquid from the heat. Then, pour it into the mold until it cools down and takes the right shape.

After it cools down, it is ready, and you can use it in your foods, stews, and pickles.

3. Making Ghare Ghoroot with Doogh (Buttermilk)

In the third method, we use doogh (buttermilk), which is better if it is sour buttermilk, so the Iranian sour whey has a better and more sour taste in the end.

Ingredient:

Doogh (Sour) 1000 ml 
Salt ½ tbsp  (If needed)

Instruction:

1. To prepare this with Persian doogh (buttermilk), I always prepare local and sour buttermilk, put it in a suitable pot as per the steps, and put it on the heat until it boils.

2. If needed, I add a little salt to it. Then, I moderate the heat until it evaporates little by little and becomes thick. After 2-3 hours, Persian whey sauce is ready.

Health Benefits of Ghare Ghoroot:

benefits of ghare ghurut

No. Property/Benefit
1 Iranian black curd is a very tasty tart that is a source of vitamin D and calcium.
2 Because this delicious sour substance is made from milk, cheese, or curd juice, it contains a lot of calcium.
3 This substance detoxifies the body, cleanses the intestines and stomach, and is suitable for the human body.
4 It should be consumed in moderation, as consuming too much causes acidification of the stomach, lower blood pressure, and weakness.
5 The protein in this product plays a structural and strengthening role in the body (especially muscles) and helps in growth and development.
6 The sugar in this snack is of the lactose type, which is one of the best natural sugars and has less energy than regular sugar.
7 Lactose is broken down during the production process of Quroot and turns into simpler sugar, making it suitable for people who are lactose intolerant.
8 One of the most important properties of Iranian sour whey is its low-fat percentage, making it a dietary product for overweight and high-blood-fat people.

Notes :

Notes for Qara Qorot

  • You can use Iranian sour whey in all kinds of soups, pickles, and stews such as Ash reshteh and Khoresh ghormeh sabzi.
  • While this substance is very tonic, it is not suitable for people with low blood pressure, and do not overdo it for children.
  • This substance can be prepared with cheese or doogh, which is the same preparation.
  • This substance is rich in vitamin D and is also suitable for people suffering from osteoporosis.
  • Persian doogh and black curd are two dairy products, the benefits of doogh are very close to this product, which I recommend you to read.
  • In the Lavashk recipe, Qaraqrout is also used and it creates a very sour and delicious dessert

Side Effect Qaraqorut :

Since a lot of salt is added to make Iranian sour whey, its consumption is harmful and dangerous for people with high blood pressure.

The high acidity that is present in Qareh qurut causes tooth decay. After consuming this substance, avoid excessive consumption.

Acidification of the blood is one of the most important harms of excessive consumption of Qaraqrout. This work causes problems such as cardiovascular problems, brain problems including memory loss, as well as digestive problems and stomach problems.

The lactic acid in Qaraqrout reduces the activity of brain neurons. Because this food contains very large amounts of lactic acid, so excessive consumption harms the human brain.

Qaraqorut is traditionally made from dūġ, ie curdled fermented buttermilk, produced by adding Kashk water, ie sour whey which contains lactic acid bacteria, to full fat yogurt which is then swung in a goatskin until it separates into butter and dūġ. The dūġ is then boiled to be put into a cheesecloth and strained.

sourced: wikipedia

Conclusion:

Ghare ghoroot is a substance produced from yogurt or curd, which has many benefits for the human body. In addition, it is a very widely used sour ingredient in Iranian stews and all kinds of soups. This sour taste can be consumed alone, but you should not overdo it.

FAQs about Ghare Ghoroot

 

1. What are the uses of ghare ghoroot in cooking?

It is usually added to stews and sour soups, such as vegetable soup or string soup, and it can even be consumed alone as a snack.

2. Is Ghareghorut healthy?

Yes, a healthy snack that is an excellent source of vitamin D and calcium. Of course, you should not consume too much.

3. Can I make Qaraqrout without yogurt?

Yes, you can use other dairy products like buttermilk (buttermilk) or whey.

4. How long is the shelf life of homemade Qoroot?

You can store it in a closed container and the refrigerator for several months

5. Why does my qaraqorut taste very salty or sour?

The amount of salt used and the sourness or saltiness of the yogurt you use are very effective.

Share the Tangy Delight of Ghare Ghoroot!

If you have enjoyed learning how to prepare the benefits of Ghareghorut and how this traditional Iranian ingredient can enhance your cooking, why not share this valuable information with others?

Whether you’re a fan of its health benefits or just love Persian sour stews, spread the word!
Click the share button below and introduce your friends to the magic of Iranian black curd. Let’s keep these timeless recipes alive and thriving in kitchens around the world!

Chef Haghighi
Chef Haghighi

I am Chef Haghighi with ten years of cooking experience and setting up many restaurants and fast food in Iran and Turkey. I am interested in writing recipes on my website. I have the TCA international culinary qualification.I have the experience of successfully launching more than 20 restaurants and fast food in USA and Turkey. I have opened all kinds of traditional restaurants and fast food in Iranian and Turkish style.
You can contact me for advice on equipping restaurants and fast food
In the shortest possible time and for free, I will provide you with advice on buying fast food equipment and setting up a fast food restaurant.

8 Comments

  1. Ghare ghoroot is one of the most nostalgic sour snacks that I have eaten all the time and left in my mouth for half an hour. I will never forget its great sour taste.
    School and childhood days
    All my childhood memories came alive
    Thank you, Mohsen, for posting this excellent order

    • My dear Niloufer
      I am so glad that this article made your past memories come alive
      Good luck always, my dear

    • Ghare ghoroot is a traditional Iranian dairy product that is prepared by boiling yogurt or sour whey until it thickens and darkens.

      It has a sour taste and is rich in calcium, and it is also used as an additive in Iranian sour foods

  2. During my trip to Ardabil, I ordered the Ash reshteh, which, as you suggested, was filled with Qareqooroot to make it sour.
    It tasted great

    • yes my dear friend
      As I mentioned, for the sourness of all kinds of Iranian soups and stews
      You can use Qare qoroot
      Thank you for your correct reference

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