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6 to 8
servingsMedium
1 hr 20
Published 2015
This is one of the oldest and tastiest of the Persian soups—I often make it at home. For a vegan option replace the kashk with almond milk to have it dairy-free. Chashni is a savory souring agent, that is added to a dish to enhance the flavor—a sort of Persian umami, you might say. For non-vegetarians, you can replace the water with 8 cups (1.9 liters) chicken broth.