Kashk Soup

Name: Kashk Soup (Kalleh jush)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Iranian
Ingredients: ¼ cup (60 ml) oil; 10 cloves garlic, peeled and thinly sliced; 3 large onions, peeled and thinly sliced; ½ teaspoon freshly ground black pepper; ½ teaspoon sea salt; ¼ cup (20 g) raw ground walnuts; 1 teaspoon turmeric; 3 tablespoons dried mint flakes; 2 cups (480 g) liquid kashk*; 1 tablespoon chopped walnuts; 1 tablespoon dried mint flakes; 2 cups (120 g) croutons

Kalleh jush

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

¼ cup (60 ml) oil
3 large onions, peeled and thinly sliced

Asia
Iran
Soup
Vegan

Method

Heat the oil in a large, heavy pot over medium heat and brown the onions and garlic. Sprinkle with salt, pepper, turmeric, walnut, and mint flakes, and sauté for 20 seconds. Add 4 cups of water and bring to a boil. Reduce heat to medium, cover, and simmer for 5 minutes.