kashk is a traditional Iranian dairy product made from fermented whey. It has a thick, creamy texture and a tangy flavor, often used as a seasoning or ingredient in various dishes. Kashk is rich in protein and probiotics, making it a nutritious addition to meals. In Persian cuisine, kashk is commonly found in dishes like kashk-e bademjan, a popular eggplant dip, and kashk-e gheymeh, a lentil stew. It can also be used in soups and sauces, enhancing the taste and providing a unique depth of flavor.