Kaleh Joosh - Iranian Yogurt Soup

Ingredients

• 4 cups (950ml) plain yogurt 4 cups (950ml) plain yogurt
• 2 tablespoons rice flour 2 tablespoons rice flour
• 1 tablespoon dried mint 1 tablespoon dried mint
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh cilantro
• 4 cups (950ml) water 4 cups (950ml) water
• 2 tablespoons butter (for garnish) 2 tablespoons butter (for garnish)
• Additional dried mint (for garnish) Additional dried mint (for garnish)

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 7g
• Carbohydrates (total, sugars): 16g, 10g
• Protein: 14g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, whisk together the yogurt and rice flour until smooth.
2. 2.
   In a separate small bowl, mix the dried mint, turmeric, salt, and black pepper.
3. 3.
   Heat a large pot over medium heat and add the yogurt mixture, water, and the spice mixture. Stir well to combine.
4. 4.
   Bring the soup to a gentle simmer, stirring occasionally to prevent the yogurt from curdling.
5. 5.
   Reduce the heat to low and let the soup simmer for about 20 minutes, allowing the flavors to meld together.
6. 6.
   Stir in the chopped parsley and cilantro, and cook for an additional 5 minutes.
7. 7.
   Remove the soup from heat and let it cool slightly.
8. 8.
   In a small saucepan, melt the butter over low heat.
9. 9.
   Ladle the soup into bowls and drizzle each serving with melted butter.
10. 10.
    Sprinkle a pinch of dried mint on top of each bowl for garnish.
11. 11.
    Serve the Kaleh Joosh soup warm and enjoy!

Treat your ingredients with care...

• Rice flour — Ensure that the rice flour is well mixed with the yogurt to avoid any lumps in the soup.

Tips & Tricks

• For a creamier texture, you can use Greek yogurt instead of regular plain yogurt.
• Adjust the amount of dried mint according to your preference for a stronger or milder mint flavor.
• Serve the soup with warm bread or pita for a complete meal.

Serving advice

Serve the Kaleh Joosh soup as a starter or a light meal. It pairs well with warm bread or pita.

Presentation advice

Garnish each bowl of soup with a drizzle of melted butter and a sprinkle of dried mint for an appealing presentation.