IRANIAN YOGURT SOUP - ASHE MAST
I originally posted this with the wrong name, so please ignore the bad review. It doesn't seem the reviewer tried making the soup and is posting based on mistaken name only. This recipe is passed down from my grandmother to my mother to me and it is fantastic! The challenge of making this soup is in keeping the yogurt from curdling. It needs to be stirred consistently while cooking. Enjoy!
Provided by One Little Deer
Categories < 4 Hours
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 17
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.
ASH-E MAST
Steps:
- Place the dried chickpeas in a bowl with hot water to cover by at least 2 inches. Soak for a few hours or overnight. (If using canned chickpeas, omit this step.) In a large Dutch oven or soup pot, heat the oil over medium heat. Add the onion and cook for 5 minutes or until softened. Add the chicken and sprinkle with salt and pepper. Add 14 cups of water, cover the pot, and bring to a boil over high heat. Reduce the heat a bit and simmer, covered, for 50 minutes or until the chicken is fully cooked. Add the soaked chickpeas (if using dried) and simmer, covered, for 30 minutes. Add the rice and bulgur, and cook, covered, for 15 minutes or until the grains are cooked. (If using canned chickpeas, add them to the pot now.) Remove the chicken bones and any cartilage that has separated from the bones. Stir in the spinach, parsley, cilantro, tarragon, and scallions. Cook, uncovered, at a gentle simmer for 30 minutes. Taste for seasoning, adjusting as needed. Just before serving, stir in the yogurt. (Or pass the yogurt separately at the table.)
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- Heat the oil over medium high heat and add the grated onion and fennel. Sauté until fragrant and softened, about ten minutes. Add the rice and lentils and continue to cook for five minutes, occasionally stirring.
- Lower the heat to medium-low heat and stir in the broth. Whisk the egg and stir it in, along with the yogurt, cornstarch, salt and pepper. Stir until well combined and uniform.
- The liquid should be only luke warm. Slowly bring the mixture just a hint shy of a simmer - this should take at least 15 minutes. It should thicken a bit at this point. Maintain this level of very low simmer until the rice and beans are cooked, about 30 minutes.
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