This is a traditional Persian dish that I had never tried before. I came across this recipe online and I decided to try it. It is vegetarian and tastes amazing. It is usually served with Naan Sangak, which is a Persian flat bread, baked on a bed of small river stones in an oven. This recipe is extremely easy to make and it take less than 15 minutes from start to finish.
1 big onion (I used a red onion for color)
2 table spoons of walnuts
3/4 cup Kash (You can buy kashk at any Middle Eastern store)
1 table spoon dried Mint
1 teaspoon Turmeric
1 and 1/2 cup water
Salt and Pepper to taste
Dice the onion and saute in some oil.
Add the turmeric for color.
Fry until the onion is golden brown.
Chop the walnuts but not too fine.
Add the walnuts.
And the dry mint.
Stir and saute for a minute or two. Dry mint burns very fast so be very careful!
Mix the kashk with one and half cups of water and add it to the pot. Sometimes when you buy kashk, the package says you need to boil it, if so boil the kashk and water before adding it to this dish because this dish should not boil for too long.
Bring it to a boil and let it simmer for a few minutes and it is done!
Add salt and pepper to taste. Kashk is usually pretty salty so taste before you add more salt.
I absolutely love this dish and I would like everyone to try it. If you are allergic to nuts, you can substitute the walnuts with cooked chickpeas. I think it will work well. As a matter of fact I think the next time I make this dish I am going to add chickpeas to it. I know it will be great!
I really hope you try it and enjoy it as much as I did.