If you are looking for protein-rich and nutritious food, kaleh joosh is the best option. Usually, people in Isfahan use this nutritious food for Irani breakfast. Because of this, the people of this city are very strong and healthy.
Persian whey soup is one of the traditional and authentic Iranian dishes. The origin of this dish goes back to Isfahan. The ingredients of kaleh joosh are curd, walnuts, and mint, but in some regions, instead of curd, they use yogurt to prepare it, which also has a unique taste.
Today in meals cook we will teach you how to prepare Esfahani kaleh joosh, so stay with us.
Kaleh joosh recipe
Due to the use of curd in it, kaleh joosh is a rich and complete source of calcium, which is very suitable for the health, growth, and healing of bones. According to traditional medicine, it is hot and dry, which is highly recommended for people with a phlegmatic temperament.
They do not use meat in their original way of cooking, and the preparation time is very short. But in some regions, such as Tabriz and Zanjan, minced meat is used in kaleh joosh.
For: 4 people
Preparation time: 10 minutes
Cooking time: 40 minutes
Ingredients:
| Curd | 200 grams |
| Onion | 1 large |
| Chopped walnut kernels | 2 tablespoons |
| Dried mint | 2 tablespoons |
| Salt, turmeric and black pepper | as much as needed |
Instruction:
1. First, peel and wash the onion and then cut it into small pieces.
2. In the next step, choose a suitable pan, pour some liquid oil into it, and let it heat up. Then, pour the chopped onions in the pan and stir until they are fried and their texture is a little soft.
3. After the onions are golden, add some salt and turmeric to the onion and stir well until the ingredients are completely uniform.
Fry some ingredients in the meantime, and then add the chopped walnuts to the pan. Stir the ingredients again and fry them together.
4. To prepare fried mint, prepare a separate pan, pour some oil in it, and put it on the gas stove with low flame until it gets hot. Then add the mint to the pan and fry.
Be careful not to fry the mint in oil too much. In this case, the mint becomes bitter and spoils the taste of the food.
5. After the mint is ready, add two cups of boiling water to the onions and let it boil. After the water boils, add the fried mint and stir.
6. To prepare the curd, pour the grated curd in a small bowl, add a cup of water to it, and try to dilute the curd in the water. After the curd is diluted, add it to the pot and let it cook for a few minutes.
7. After the Persian whey soup is ready, pour it into a beautiful bowl, decorate it with fried onions and walnuts, and eat it.
Curd has a lot of active bacteria in it, which helps it fight against disease-causing germs. Besides that, the curd is filled with protein, vitamins, and lactobacillus, which give one’s immunity a boost. Curd has probiotics which keep one’s gut healthy. However, before buying curd, one should look for ‘live active culture’ on the label to purchase only curd with probiotics.
History of kaleh joosh?
The province and city of Qazvin are famous for their cooking! The traditional sweets and baklavas of Qazvin are very diverse, and each one has a wonderful and unique taste.
It is not bad to know that Qazvin has been one of the pioneer cities in the field of traditional sweets since ancient times.
One of Qazvin’s famous and very popular dishes is Kashk and walnut stew. It is interesting to know that Kale Josh has been one of the traditional dishes even in the desert areas of Iran for the last 100 years.
The dried whey dish has a warm temperament and is rich in calcium and phosphorus! For this reason, it is mostly used in the cold months of the year.
Be careful; the nutritional value of boiled cabbage is due to the use of curd, And its most important property is to prevent osteoporosis.
Kaleh joosh is a type of ash that has been prepared by Iranians since ancient times using different recipes.
To serve this Persian whey soup, you must chop bread inside it and serve it with barbari bread or sangak bread, sabzi khordan . Persian whey and walnut stew and dal adas are the best Persian appetizers,
Notes for kale joosh:
- You can use some fried garlic in addition to the fried onion to make this food more delicious.
- In some regions, rice and cobs are also used to prepare Persian whey and walnut stew.
- Prepare the kaleh joosh esfahani, which was taught to you and is suitable for four people. If there are more or fewer people, change the ratio of ingredients.
- Adding garlic or removing it is a matter of taste.
- Each curd has a different amount of salt, so taste it before adding salt to the curd and add salt if needed.
- Khoresht mast and beryani esfahan are other famous dishes of Isfahan besides this delicious dish
- Be careful in all cases; mint and garlic burn quickly and make the food taste bitter.
- The energy of this food varies between 105 and 250 kcal according to its ingredients.
FAQ
1. What is served with Persian whey soup?
Kaleh joosh is served with nan barbari , nan sangak and sabzi khordan.
2. How many calories are in each spoon of kale joosh?
Each 100 grams of kal joosh has between 105 and 250 kcal of energy, depending on the ingredients and the type of cooking.
3. Can I freeze this food?
No, you can serve it fresh.
4. What is the main ingredient in kaleh joosh?
Curd is the main ingredient in kaleh joosh.
5. Is Persian whey soup healthy?
Yes, this food is very good and useful for the body because it has curd, and curd is full of protein.
6. Can vegans eat this food?
Yes, this dish is excellent for vegetarians because it does not contain meat or chicken and contains curd.
7. Is this food suitable for children?
Yes, this food is very suitable for children due to its healthy and high protein content.
Did you like kal joosh recipe?
- If you try persian kaleh joosh, Please share your experience with us.
- If you are looking for vegetarian food, I suggest this appetizer to you.
- You can ask me questions about this appetizer in the comments. I will answer your questions as soon as possible.
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