Kaleh joosh
(Kalehjoosh, Kaljoosh, Keledos, کلجوش ,کالهجوش)
Kaleh Joosh is a savory and tangy Iranian soup originating primarily from central Iran, with strong ties to regions such as Isfahan and surrounding provinces. This dish is recognized for its distinctive use of kashk, a fermented whey product that imparts a creamy and slightly sour flavor to the broth, which is enriched by sautéed herbs like parsley, cilantro, and mint, along with garlic and onions.
The origins of kaleh joosh are closely linked to rural Iranian households, where resourcefulness with locally available ingredients has shaped the dish over generations. The use of kashk not only adds depth of flavor but also provides nutritional benefits, making the soup both satisfying and healthful.
While the recipe varies from one family to another, the core components remain consistent, preserving its identity as a flavorful, herbaceous soup that balances richness with acidity. Read more
Over time, kaleh joosh has moved from home kitchens to local restaurants, becoming a recognized part of central Iranian cuisine. Preparation of kaleh joosh involves slowly sautéing onions and garlic to develop their sweetness before adding a generous amount of fresh herbs, which are cooked until fragrant.
Kashk is then incorporated, blending smoothly with the sautéed mixture to create the soup’s signature creamy texture and tangy taste. Turmeric and dried mint are commonly added to enhance the aroma and complexity. The soup is usually served hot, garnished with fried onions or additional herbs, and accompanied by flatbread or rice to complement its robust flavors.
Kaleh joosh remains a staple dish in the central regions of Iran, particularly enjoyed in Isfahan and nearby areas. It is often featured in family meals, local eateries, and during cultural gatherings, valued for its comforting qualities and distinctive flavor profile.
