Best 4 Iranian Yogurt Soup Ashe Mast Recipes

ASHEH MAST | PERSIAN YOGURT SOUP

Steps:

• First, soak the rice, cotyledons and lentils in separate bowls from the night (12 hours) before you want to cook Ash Mast, and change the water with fresh water at least 4times.
• Choose a suitable pot and pour 4 or 5 liters water into it and place the pot on the heat. When water boils, add cotyledons.
• Wait for 20 minutes, then add lentils and leave the ingredients for some minutes till they boil gently.
• In this step, add rinsed and drained rice to the pot. Wait till the whole combinations gets a thicker texture.
• Add fried onions which you'd made before, some salt and black pepper. Put the pot lid and Let the content cook over low heat gently.
• In the meantime, grate the second onion and one garlic clove. Place them in a bowl and add 1/8 tablespoon turmeric, salt and pepper.
• Mix them well together. Add the minced meat and once again mix the ingredients all well.Make meatballs with the meat mixture about the size of a cherry.
• Sauté meatballs with a little oil and then add them to the pot.
• Add fried mint and wait till yoghurt soup cooks with the rest of the ingredients.
• Turn off the heat and taste your dish and check if you need to add some salt.
• Once Ash e Mast is ready, you can either add 2 cups of yogurt to the pot or a dollop of yogurt to each bowl.
• Mix the yogurt, and enjoy the dish.

IRANIAN YOGURT SOUP - ASHE MAST

Steps:

• Put the meat in a bowl. Add grated onion and salt and pepper and mix well. Make meat balls the size of walnuts.
• Put yogurt in a 3-qt pot. Add rice, egg, flour and mix well. Add water. Cook over low heat, stirring constantly for about 20 minutes or until it thickens and rice cooks.
• Add meat balls to the yogurt mixture and let simmer for 10 minutes.
• Add greens and beans and let simmer for 15 minutes. Can substitute fresh beans for canned.
• Stir often to avoid curdling.
• As a soup garnish, chop one or two cloves of garlic and saute in butter, add dried mint, about 1 tablespoon, and put a teaspoonful of this hot garlic sauce on each plate of yogurt soup when serving.

PERSIAN MEATBALL AND YOGURT SOUP

Steps:

• Mix the Tumeric, Salt, Pepper, and Yogurt. Place in refrigerator till needed.
• Saute the Chopped Onion till golden.
• Then add the Parsley, Spinach, Beans, and enough Water to cover. Simmer for 1 hour*.
• In the mean while, mixed the Ground Beef, Eggs, dash of Salt & Pepper, and Grated Onion in a large bowl. Form into small bite-sized Meatballs.
• * When the hour of simmering is over, add the Meatballs and the Uncooked Rice. Simmer again until done, about 30 minutes.
• Once the Meatballs and Rice are cooked remove the soup from heat and let cool down for 10 to 15 minutes.
• Temper the Yogurt by adding a little broth to the Yogurt Mixture. Then add the remaining Yogurt.

ASH-E RESHTEH (PERSIAN LEGUME SOUP)

Steps:

• Place the chickpeas and kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
• Heat 1 tablespoon olive oil in a skillet over medium heat; stir in red onion. Cook and stir until onion has turned translucent, about 5 minutes. Reduce heat to low; continue cooking and stirring until onion is tender and golden brown, about 40 minutes more. Stir in dried mint; cook until onions become dark brown and crisp, about 15 minutes. Set aside for garnish.
• Heat remaining olive oil in a stock pot; stir in yellow onions. Cook and stir until onion has turned translucent, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in chickpeas, kidney beans, and turmeric; toss to combine. Stir in vegetable stock; simmer soup for 1 hour.
• Stir parsley, cilantro, mint, scallions, and lentils into soup; simmer 30 minutes more. Break linguine into 3 sections, stir into soup, and cook at a low boil until noodles are soft, 8 to 10 minutes.
• Stir 1/2 of the spinach to the soup until wilted, about 1 minute. Stir in remaining spinach and simmer for 30 minutes, stirring occasionally.
• Stir flour with 3 tablespoons of the soup liquid together in a small bowl until smooth. Stir flour mixture back into soup. Continue to simmer soup over low heat, stirring frequently, until thickened, about 30 minutes.
• Serve soup with yogurt and fried red onions.