🥛 Sima Khanum Making Qara Qurut (Black Kashk) | Traditional Nomadic Dairy

Watch Sima Khanum make qara qurut ("black kashk") the traditional way, over an open fire in the Zagros Mountains. What is qara qurut? It is a traditional dairy food made by Bakhtiari nomads and other communities in Iran. After doogh (churned yogurt drink) is strained to make kashk, the sour whey that is left over is boiled slowly until it thickens, often with a little fresh milk. The thick mixture is then spread out and dried until it becomes hard and brittle. Slow heating gives it its dark colour, and the name itself means "black kashk". The province of Chaharmahal and Bakhtiari is known for it. What is it used for? Qara qurut has a strong sour, salty taste. It is eaten as a tangy snack and used to add a sour flavour to traditional dishes. It also keeps for a long time, so nomadic families have always used it to make use of every drop of milk and store it for the months ahead. No script, no actors, no talking, just real life in the mountains of Iran. Follow our channel to see more of this family's everyday life. 🥛🔥🏔️ #QaraQurut #BlackKashk #NomadicLife #BakhtiariNomad #TraditionalFood