Kaleh Joosh (کله‌جوش) — Persian Whey and Walnut Dip

• 200 gYellow onion, finely diced
• 30 mlNeutral oil (grapeseed or sunflower)
• 2 tspDried mint (Use Persian dried mint if available)
• 1 tspTurmeric, ground
• 10 gGarlic, finely grated (About 2 medium cloves)
• 80 gWalnuts, finely chopped
• 250 mlKashk (Persian whey), bottled or reconstituted (If very thick, thin with a little of the measured water)
• 300 mlWater
• 1 tspSalt (Adjust only if your kashk is unsalted)
• 0.5 tspBlack pepper, freshly ground

Instructions

1. 1

   Set a medium saucepan over medium heat and add the oil. Add the diced onion and cook for 8–10 minutes, stirring often, until deeply golden and sweet rather than pale and soft.

2. 2

   Lower the heat to medium-low and add the dried mint and turmeric. Stir constantly for 20–30 seconds so the mint blooms in the oil without burning, which would make it bitter.

3. 3

   Add the grated garlic and cook for 30 seconds, stirring, until fragrant. Immediately add the chopped walnuts and stir for 1 minute to lightly toast them and coat them in the aromatic onion mixture.

4. 4

   Pour in the water and bring the pot to a gentle simmer. Simmer for 5 minutes so the walnuts soften slightly and the base becomes cohesive and lightly thickened.

5. 5

   Reduce the heat to low and slowly whisk in the kashk to prevent curdling. Keep the mixture at a bare simmer (do not boil) for 3–4 minutes, stirring frequently, until creamy and smooth.

6. 6

   Stir in the salt and black pepper, then taste and adjust with an additional 0.25 tsp salt only if needed. Serve warm in a shallow bowl, and let it rest for 2 minutes so the flavors settle and the surface becomes slightly glossy.