Iranian Yogurt Soup Ashe Mast
Experience the comforting and herbaceous flavors of Iranian cuisine with this delightful Yogurt Soup, Ashe Mast. This traditional Persian recipe blends tangy plain yogurt with hearty staples like rice, lentils, and tender chickpeas, creating a velvety, protein-packed base. A fragrant medley of fresh cilantro, parsley, and dill adds a burst of vibrant greenery, while golden turmeric and sautéed onions impart a warm, aromatic depth. The key to achieving the perfect creamy texture lies in tempering the yogurt, ensuring it melds seamlessly into the broth. Finished with a sprinkle of dried mint, this comforting soup can be savored warm or at room temperature, making it the perfect dish for any season. Whether you're hosting a dinner party or seeking a soul-soothing bowl, this Ashe Mast recipe is a must-try for fans of Persian cuisine.
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Recipe Information
Ingredients
- 2 cups Plain yogurt (not Greek yogurt)
- 4 cups Water
- 0.5 cups Rice
- 0.5 cups Lentils
- 0.5 cups Chickpeas (cooked or canned)
- 0.5 cups Fresh cilantro (chopped)
- 0.5 cups Fresh parsley (chopped)
- 0.5 cups Fresh dill (chopped)
- 1 medium Onion (finely diced)
- 1 teaspoons Turmeric powder
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Butter or vegetable oil
- 2 teaspoons Dried mint (optional, for garnish)
Instructions
Rinse the rice and lentils under cold running water until the water runs clear. Set them aside.
In a large pot, heat butter or vegetable oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent.
Stir in the turmeric powder, salt, and black pepper, cooking for another 1–2 minutes to release the flavors.
Add water to the pot and bring it to a boil. Once boiling, reduce the heat to medium-low.
Stir in the rice and lentils, and let them simmer uncovered for about 20–25 minutes, or until they are tender but not mushy.
In a medium bowl, whisk the yogurt until smooth. Slowly add a ladleful of the hot soup broth to the yogurt, whisking constantly to temper it and prevent curdling.
Lower the heat on the soup to a gentle simmer. Gradually add the tempered yogurt mixture to the pot, stirring constantly to prevent the yogurt from separating.
Add the cooked chickpeas, chopped cilantro, parsley, and dill to the soup. Simmer for another 10 minutes to blend the flavors.
Adjust seasoning with more salt and pepper if needed.
To serve, ladle the soup into bowls and garnish with a sprinkle of dried mint if desired. Serve warm or at room temperature.
Nutrition Facts
Calories |
1107 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.3 g | 67% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 4532 mg | 197% | |
| Total Carbohydrate | 123.6 g | 45% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 36.3 g | ||
| Protein | 48.9 g | 98% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 1366 mg | 105% | |
| Iron | 26.1 mg | 145% | |
| Potassium | 3972 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
