SAEDNEWS: Kal Joosh (also known as Kaleh Joosh) is a traditional Iranian dish that was more commonly prepared in cities such as Isfahan and Kermanshah in the past. However, in recent years, its place among Iran’s traditional foods has gradually faded and it is now less commonly cooked or known compared to other regional dishes.
According to Saed News Cooking Service, the most important rule in preparing Kal Joosh is that the kashk (whey) must be removed from the heat before it boils or as soon as the first bubbles appear. If it boils, its texture and flavor will be ruined. That is why it is called “Kal Joosh,” meaning “before boiling.”
Kashk (fermented whey): 250 g
Boiling water: 3 cups
Ground walnuts: 1 cup
Dried mint: 2 tablespoons
Turmeric: 1 teaspoon
Black pepper: ½ teaspoon
Onion: 1 medium
Garlic: 3 cloves
Kermanshahi oil (or butter/oil mix): 2 tablespoons
Salt: as needed
Finely chop the onion and sauté it in Kermanshahi oil (or a mixture of butter and oil) until golden. Add the grated garlic and sauté briefly.
Add turmeric and black pepper and stir-fry for a short time to release their aroma. Then add the ground walnuts and sauté for about 2 minutes.
Next, add the dried mint. Keep the heat low, as mint burns quickly. After about a minute, add the thick kashk and stir for another minute until it loosens and becomes smooth.
Pour in 2.5 to 3 cups of boiling water and stir well until the kashk is fully dissolved. The consistency should be neither too thick nor too thin, depending on the kashk used. Adjust salt carefully, as kashk is naturally salty.
Do not let the mixture boil. After adding the hot water, keep a close watch and turn off the heat just before it reaches a boil.
Finally, garnish with fried mint prepared in oil or Kermanshahi oil (or tail fat if available). Serve warm, ideally with raw onions on the side.
