Kashk — the sun-dried, fermented whey product of the Persian dairy tradition — is one of the most distinctive ingredients in Iranian cooking and one of the least understood outside the tradition. It is simultaneously a protein source, an acid, and an umami agent — a fermented dairy product that has no direct equivalent in any other culinary tradition. Its application as a finishing sauce for ash (Persian thick soups) and khoresh (stews) produces a specific flavour that is immediately recognisable as Persian.
Kashk — its production, preparation, and culinary applications.
PERSIAN CULINARY TRADITION — DEEP EXTRACTION