Persian Yogurt Soup (Ash-e Mast)
Ash-e Mast, or Persian Yogurt Soup, is a traditional Iranian dish that is both comforting and nutritious. This creamy and tangy soup is perfect for a cozy meal on a cold day.
Ingredients
- 6 cups plain yogurt
- 4 cups water
- 1/2 cup rice
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon turmeric
- Salt and pepper to taste
- 1/4 cup chopped fresh herbs (such as mint, dill, or parsley)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent.
- Add the turmeric and rice to the pot, and stir to coat the rice with the spices.
- Pour in the water and bring the mixture to a boil. Reduce the heat and let it simmer for about 15 minutes, or until the rice is cooked.
- In a separate bowl, whisk the yogurt until smooth. Gradually add a ladleful of the hot rice mixture to the yogurt, whisking constantly to temper the yogurt and prevent curdling.
- Pour the yogurt mixture back into the pot with the remaining rice and stir well. Season with salt and pepper to taste.
- Simmer the soup for another 10 minutes, stirring occasionally.
- Before serving, stir in the chopped fresh herbs.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 30 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 200 per serving
- Carbohydrates
- 15g
- Protein
- 10g
- Fat
- 12g
Supplies
Large pot Whisk Knife Cutting board Bowl Ladle
Tools
Stovetop
Serving suggestions
Serve the Ash-e Mast with warm flatbread or pita for a complete and satisfying meal.
Tips & tricks
For a richer flavor, you can add a dollop of sour cream or Greek yogurt on top of each serving before garnishing with fresh herbs.
Cost
$5