Birjandi-style Purple Kashk with Roasted Vegetables + Croutons

Quruti-e Birjand


Preparation info

  • Serves:

    4 to 6

    • Difficulty


    • Ready in

      1 hr 10

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

I adapted this recipe from one by the Sepehri family in Birjand. This is a simple, delicious, satisfying and inexpensive vegetarian dish made with kashk/qurut (a by-product of de-fatted yogurt) and walnuts. It’s fascinating how only the kashk from this regions is purple, possibly from using sheep’s milk, and it’s hard to find, but you can use regular kashk, which is readily available. It’s a great dish for family meals and gatherings.