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Kaleh Joosh recipe | Persian Curd and Onion soup
Kaleh joosh is like a soup but with curd. This is one of the most delicious and straightforward Persian dishes, which is made in a short time.
|Ingredients for four people|
|Curd (Kashk)||2 cup|
|Mint and dried oregano||1 tbsp|
|Ground black pepper||1 tsp|
|Vegetable oil||5 tbsp|
Kaleh Joosh recipe
Peel and coarsely chop the onion, put a pan on the heat and add two tablespoons of oil. Then sauté the onions in oil over medium heat until they get translucent.
After it becomes cooked and softened, add chopped garlic and sauté it till it changes color.
Chop the walnuts finely, then add them to the mixture of onion and garlic along with mint, dried oregano, black pepper, and turmeric. Keep sautéing until the rawness of the walnut is removed.
Add one cup of water to the ingredients in the pan, then let it boil for 10 minutes with gentle heat. Meanwhile, pour the curd into a bowl, then add one glass of water to dilute it.
Add the diluted curd to other ingredients and stir thoroughly until well mixed, then lower the heat under the pan and put the lid on.
After 15 or 20 minutes, the Kale Joosh is thickened and ready to serve. Pour it into a small bowl and serve it with dried bread and onion. Bon appétit!
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