Birjandi-style Purple Kashk with Roasted Vegetables + Croutons

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.