Kale Joosh Recipe, Delicious Persian Curd Soup in 3 steps

As you know, Iranian Recipes have in high rate of delicious food. Kale Joosh is a healthy, quick, and traditional Iranian dish. It’s originally from Kerman city.

It is a kind of soup, but the main ingredient is curd. So that is rich in Calcium and I highly recommend vegetarians to put this Iranian Soup on their diet.

As you’ll see, Kale Joosh takes only 20 minutes to be ready, and It needs just some easy-to-find ingredients. On this page of Cookery Magazine, we want to cook it together!

Ingredients in Kale Joosh for about 4 persons

Olive oil	2 teaspoons
Onioin	1
Dried mint	1 tablespoon
Garlic	2 cloves
Turmeric powder	2 or 3 teaspoons
curd	8 tablespoons
water	3 glasses
Grind walnut	3 teaspoons
salt	As needed

Recipe for making Kale Joosh

The first step for cooking this curd soup:

Chop up the onion and crush the garlic. Then, Heat some olive oil in a frying pan and add diced onions with garlic. After 5 minutes, add turmeric. Again after 5 minutes, combine grind walnuts and saute them together for a while.

How to make the curd ready for Kale Joosh:

• You must mix water with curd until is diluted.
• Or if you use thickened curds (they look like small rocks), you need some special containers to squeeze its juice.

The final step of Persian curd soup:

Add the diluted curd to the fried onions and stir them until they have completely mixed. Add salt as much as necessary. Left the mixture on the heat until it boils. Now your delicious Kale Joosh is ready!

How to serve Kale Joosh

Iranian people mostly serve this dish with roasted bread (like Lavash) and they mix sliced bread with Kale Joosh. But If you are worried about the calories, you can only Sprinkle a little more walnuts and have it.

Golden tips for having the best Kale Joosh

• Chop the walnuts with a knife until they fit under the teeth.
• If your curd is salty, don’t add too much salt to the kaleh joosh.
• The amount of water you add to the curd depends on the concentration of the curd.
• Adding a little Calf Bone Broth to boiled cabbage becomes a nutritious food, especially for children and the elderly.
• Mint should not be fried too much in oil Because, in this case, mint becomes bitter and spoils the taste of Kale joosh.
• It is better to use local curds without additives instead of industrial curds so that your food retains its original taste.

• Some people put fried eggplants on the side of Esfahanian Kale joosh while serving. Some people also put eggplant in boiling water while cooking.
• Some people like to serve Kale joosh thick and denser, and some people are thin and watery, some sour, and some don’t like it sour, which is completely a matter of taste.
• Kale joosh is originally prepared with curd, But you can use condensed, local, and sour yogurt as well as doogh.
• In preparing Kale josh with doogh, one liter of doogh is usually added for each person, and the water is removed from the raw materials.
• The difference between the preparation of Kaleh joosh with yogurt and with local curd is that when you use yogurt, you must constantly stir it so that it does not break and curdle.

Having a journey in the history of Kale Joosh

In the past, this dish was one of the traditional foods among Iranians, but over time, it is cooked less often in modern Iranian families. Kale joosh can be served as an appetizer, snack, or even a party’s main dish.

There is less information about the exact origin and history of Kaleh joosh food, based on assumptions and local sayings.

However, there are limited details about who first cooked kale joosh or when this dish was invented, and it is impossible to provide a definite and accurate answer.

Also, one of the famous and very popular dishes of Qazvin is Kale Joosh. 

It is interesting to know that Kale Josh is one of the traditional dishes, even in the desert areas of Iran, which has been common for the last 100 years.

Kale Joosh food has a warm temperament and is rich in calcium and phosphorus! 

For this reason, it is mostly used in the cold months of the year. Be careful; the nutritional value of boiled cabbage is due to the use of curd, And its most important property is to prevent osteoporosis.

Curd properties

It might not be bad to know that curd is one of those dairy products that can only be found in Iran🤩! In fact, it can be said that curd, like doogh made from yogurt, is a completely Iranian product.

Curd is considered a miraculous food, A substance that contains all the properties of milk!

Curd contains calcium, fat, salt, protein, niacin, or vitamin B3.

Be careful, the amount of energy produced with 100 grams of curd is about 105 to 120 kilocalories! For this reason, curd can be included in the daily diet as one of the energy suppliers needed by the body.

Kale josh is prepared from ingredients such as curd, walnuts, dry mint, onion, oil, salt, and black pepper.

Due to the fact that curd is one of the richest sources of animal protein, therefore it is a suitable environment for the growth and proliferation of various microorganisms that often cause severe poisoning and even death, so it is necessary to pay attention to the following:

• Use packaged (pasteurized) curds that have health labels and permits.
• Store the curd in the refrigerator and ask the sellers to do the same in their shops.
• Avoid open liquid curd as much as possible, and if used, boil it for 10 to 20 minutes before consumption to reduce its microorganisms.
• It is better to pay attention to the amount of salt in curd. People with high blood pressure should use unsalted curd.

Conclusion

Thank you for being with us with this delicious, popular traditional Iranian food, Kale Joosh. If you have any questions, it’s my honor to answer. Enjoy your exploration of Persian cuisine!

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Frequently Asked Questions about Kaleh Joosh