What Is Kashk? A Guide to Persian Dried Whey
Kashk is a tangy, salty dairy product at the heart of many Persian and Afghan dishes — but it’s unfamiliar to most Western cooks, and its dried, chalky-white form doesn’t look like anything in a typical grocery store. Here’s what kashk actually is, the different forms it comes in, and how to use it.
What Is Kashk?
Kashk is made from strained yogurt whey that’s been cooked down and dried into a concentrated, intensely tangy dairy product. It has a flavor often compared to a cross between sour cream, feta, and parmesan — salty, sour, and savory all at once. It’s a staple ingredient across Persian, Afghan, Iraqi, and Kurdish cooking, most famously as the finishing touch on kashk-o-bademjan (eggplant with kashk) and ash-e-reshteh (herb and noodle soup).
Forms of Kashk
Dried Kashk
کشک خشک — The most common form outside of Iran — hard, dried pieces or strings of kashk that need to be soaked and blended with water before use. Comes in a few shapes: round, string, and moshti (ball-shaped) kashk.
Liquid Kashk
کشک مایع — Ready-to-use kashk in a jar or bottle, already blended to a pourable, yogurt-like consistency — no soaking needed. Shop Khoban Kashk or Goaldees Kashk.
Qaraqorut
قره قروت — A related but distinct dried dairy product, hard and often eaten as a tangy, chewy snack rather than dissolved into dishes. Shop qaraqorut.
Afghan Kashk
قروت افغانی — A style of dried kashk specific to Afghan cuisine, used similarly to Persian kashk but with its own regional character. Shop Afghan kashk.
How to Use Kashk
- If using dried kashk: soak the pieces in warm water for 20-30 minutes until softened, then blend with a bit of water until smooth and pourable.
- If using liquid kashk: it’s ready to use straight from the jar — just stir before using.
- As a topping: drizzled over kashk-o-bademjan (fried eggplant), kashk-e-bademjan dip, or ash-e-reshteh (noodle soup), often with a swirl of fried mint and onion on top.
- As an ingredient: stirred into some stews and dips for a tangy, savory depth.
Try It in a Dish
New to kashk? The easiest way to try it is in a ready-made dish: try our kashk-o-bademjan recipe (eggplant with kashk). Or make a batch of ash reshteh noodles and top the finished soup with kashk for the traditional presentation.
Frequently Asked Questions
What does kashk taste like?
Kashk is tangy, salty, and savory — often compared to a cross between sour cream, feta cheese, and parmesan, with a distinctive sourness from the fermented whey it’s made from.
Is kashk the same as yogurt?
No. Kashk is made from strained yogurt whey that’s cooked down and dried into a much more concentrated, intensely flavored product — very different in texture and taste from plain yogurt.
How do I use dried kashk?
Soak dried kashk in warm water for 20-30 minutes until softened, then blend with a little water until smooth and pourable, ready to use as a topping or ingredient.
What dishes use kashk?
Kashk is most famously used in kashk-o-bademjan (eggplant with kashk) and ash-e-reshteh (herb and noodle soup), typically drizzled on top as a finishing touch.
Shop the Full Kashk Collection
Browse the complete range of authentic dried and liquid kashk at Goaldees (also searched as Goldis), shipped fresh, nationwide across the US. Shop the full kashk collection.
