About Kashk
Kashk is a traditional fermented dairy product made from drained yogurt or whey that's been salted and dried. It has an intense, tangy flavor unlike anything in Western cuisine — somewhere between aged cheese, sour cream, and yogurt.
Forms
Liquid Kashk
- •Most common form today
- •Ready to use
- •Found in jars at Persian stores
Dried Kashk
- •Traditional form
- •Hard, white balls or chunks
- •Must be reconstituted
Reconstituting Dried Kashk
- •Break into small pieces
- •Soak in warm water for several hours
- •Blend until smooth
- •Consistency should be like thick cream
Signature Dishes
Kashk-e Bademjan
The most famous use — smoky eggplant mashed with fried onions and mint, topped with swirls of kashk.
Ash-e Reshteh
Drizzled over this thick noodle soup just before serving, adding richness and tang.
Halim
Swirled on top of this wheat and meat porridge, traditionally for breakfast.
How to Use
- •As garnish: Drizzle over finished dishes
- •In cooking: Stir into stews for tang and body
- •Dilute if needed: Mix with water for drizzling consistency
Tips
- •Don't boil: High heat can cause separation
- •Add late: Best added at end of cooking
- •Taste first: Saltiness varies by brand
Storage
Liquid kashk keeps refrigerated for months. Dried kashk stores indefinitely in a cool, dry place. Once reconstituted, use within a week.