Kaleh Joosh (Whey Soup)

Kaleh joosh is a quick and simple vegetarian soup enriched with calcium and protein. It is originally from Yazd and Khorasan provinces of Iran, But it’s known all around the country and in every region the recipe has slight changes.

The main ingredients for this soup are walnut and Kashk (whey), which is a thick whitish liquid similar to sour cream. It is available as a liquid or in a dried form, which needs to be soaked and softened before it can be used in cooking. Kashk is traditionally produced from the leftovers of cheese-making process (more specifically, the milk used to make it) and is a byproduct of curdled milk (buttermilk). It can be found in any Iranian or Middle Eastern grocery stores.

Recipe type
Serves 2 People
Prep time
Cook Time


  • 2 Cups
    Kashk (whey)
  • 1
    large onion
  • 2 Tablespoons
    chopped mint, dry or fresh
  • 1 Cup
  • 2
    garlic cloves
  • 1 Tablespoon
  • 1 Teaspoon
    black pepper
  • ½ Teaspoons
  • vegetable oil
  • water


  1. Heat oil in a pot over medium heat. Dice the onions and saute them until golden.

  2. Mince the garlic cloves and add to the pot.

  3. Add turmeric, salt and pepper and stir well.

  4. Add the mint to the pot and stir.

  5. Ground the walnuts, add to the pot and fry along.

  6. Add Kashk to the pot and stir thoroughly until well mixed. You can add boiling water to the Kashk to soften, if needed.

  7. Add a cup of water and allow it to simmer for 15 minutes over low heat.
    Serve warm with bread.

3 reviews for Kaleh Joosh (Whey Soup)

  1. Avin


    I have to try this out

  2. NIk


    Thanks for the recipe, I love this dish a lot. so damn tasty and healthy.
    Specially now that i became vegetarian this dish definitely could be add to my menu.

  3. ()

    […] Iranian whey and walnut soup […]

  4. Chris


    Absolutely delicious! I substituted a golf ball sized lump of qurt dissolved in a cup of hot water for the kashk and it’s amazing!!! I think I found my new favorite comfort food!

  5. Chris


    Correction: the qurt substitution I used was for a half batch. Double that for the full recipe.

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