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an iranian food question

jen kalb Sep 11, 2000 03:06 PM

I recently purchased powdered dried kashk and dried sour grapes at an iranian store. I am assuming that I can add water to these and get the equivalent in liquid kashk or verjus for cooking iranian dishes, but my iranian cookbook doesn't suggest how to use these dry products or any dilution rate. Any suggestions?

  1. m
    Maria Eng Sep 11, 2000 05:55 PM

    Jen, the only Persian cookbook I have says more or less this:

    Kashk - can be had dried in balls or powder and the powder sold in the West might very well be stale. It can be used as is to thicken soups and stews before service or can be ground with water into sauce (as for kashk-e-badenjan). Upon examining the recipes I found that wherever Kashk was required, they also listed sour cream as a substitute.

    Sour Grapes (Ghooreh) and Verjuice (Abghooreh)-
    If you can find bottled verjuice, freeze it after opening in small portions because it goes bad easily. Both the grapes and verjuice are believed to bring down fevers. Unfortunately no mention of turning grapes into verjuice. I noticed that wherever sour grapes were required in my book, they were fresh. You might want to soak the dry ones before measuring to get a more accurate volume if your book doesn't specify dry.

    1. m
      M Mueller Sep 18, 2000 01:16 PM

      You should mix enough water into the Kashk to get the consistency of sour cream. Use the Kashk with fried eggplant and garlic, -- the Persion Version of BaBa GanooJ. A really good authentic Persian cookbook is Food for Life - Mage publishers in D.C.

      Sour Grapes are used in Iran in lieu of lemon flavoring in khoresht. Although I have never used the dried version, I suppose you could reconstitute them by soaking and then adding the water and the grapes as a sour flavoring to your khorest.

      2 Replies
      1. re: M Mueller
        jen kalb Sep 18, 2000 01:37 PM

        thanks to you and Maria for the advice! Neither of my Iranian cookbooks indicated how to use the powdered dried grapes - which I assumed would be a substitute for liquid sour grape juice/verjus or what the dilution rate would be for the dried kashk to replicate the liquid version. Your suggestions will help me take a stab at using these items properly.

        1. re: jen kalb
          Maria Eng Sep 18, 2000 04:51 PM

          Jen, PLEASE let us in on your results. It is just these kinds of uncertainties that regularly put me off cooking Persian food in any great variety.

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