‏Kaleh Joosh (Persian Walnut & Whey Soup)

Directions

1. Prep the ingredients ‏Finely chop the onion and crush the dried mint. If using fresh walnuts, chop them into small pieces. Set everything aside.
2. Sauté the onion ‏In a medium pot over medium heat, add a splash of oil or butter. Sauté the chopped onion until soft and golden, about 5–7 minutes.
3. Add garlic and mint ‏Add the minced garlic and crushed mint. Stir for about 30 seconds to release the aromas—be careful not to burn the garlic or mint.
4. Add walnuts and flour ‏Stir in the chopped walnuts and the flour. Keep stirring for another 1–2 minutes so the flour loses its raw taste.
5. Add water and bring to a simmer ‏Slowly pour in about 2 cups of warm water while stirring to avoid lumps. Bring the mixture to a gentle simmer.
6. Add the kashk (or yogurt substitute) ‏Lower the heat. Slowly add the liquid kashk (or a mix of yogurt and water), stirring constantly to prevent curdling. Let it cook for another 5–10 minutes on low heat. Do not boil.
7. Season and serve ‏Add salt and pepper to taste. Serve warm with fresh bread—sangak or lavash work beautifully. You can garnish with extra fried mint or crushed walnuts.