Man Nemidoonam in dadash e ma yoo in canada dare PhD Mikhooneh Ya Ashpazi Mikone!!!! Hamchenin Aghaye Baghani Baba Joon Dars Bekhoonin!
2007 Dec 06
WOW! veeeeeeeery nice!
2008 Dec 11
would you please explain me how to prepare KASHK, i live in Italy and here there is not so much iranian things..........thanks a lot
Mina, Guest from: Indonesia
2009 Jan 17
I use thick sour cream instead of kashk.Dear Tina you can try it.In this case add more salt to ash reshteh.
2010 Jan 15
this is the best recipe ever.thnx
2010 Apr 04
Great recipe - took the liberty of adding come cilantro and beet leaves the second time around and it's out of this world. Make sure to buy the wet kashk, not dried like I did the first time. Good luck, it's a bit time consuming but completely worth it.