Best 2 Ash E Mast Recipes

**Ash-e Mast: A Persian Yogurt Soup Journey**

Embark on a culinary adventure with Ash-e Mast, a delectable Persian yogurt soup that tantalizes taste buds with its symphony of flavors and textures. This ancient dish, deeply rooted in Iranian cuisine, is a harmonious blend of herbs, vegetables, legumes, and yogurt, creating a hearty and flavorful soup that nourishes both body and soul. Ash-e Mast showcases the culinary artistry of Persia, with variations that reflect regional influences and personal preferences. From the classic Ash-e Mast Khiar, known for its refreshing cucumber and herb flavors, to the hearty Ash-e Mast Esfanaj, brimming with spinach and lentils, each recipe offers a unique taste experience. Whether you seek a comforting meal on a chilly day or a light and tangy soup to brighten your table, Ash-e Mast, with its diverse variations, promises a culinary journey that will leave you craving more.

Here are our top 2 tried and tested recipes!

ASHEH MAST | PERSIAN YOGURT SOUP

Asheh Mast | Persian Yogurt Soup image

Ash mast is one of the most favorable Persian foods and has a lot of fans in Iran. This food can be made both with and without meat. If cooked with meat, mutton or minced beef meat balls are used in the recipe.

Provided by PersianGood Team

Categories Main Course Side Dish

Number Of Ingredients 11

Ingredients

1 cup cotyledons
1 cup lentils
1 cup rice
1 large onion
700 grams Vegetables for Ash (Sabzi Ash) (including ,parsley , coriander, scallion, spinach)
300 grams mined beef
1 grated onion
2 glasses sour yogurt
3 tablespoons fried mints
Salt, turmeric and pepper (as much as required)
Piaz Dagh and Sir Dagh (as much as required)

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

Iranian Yogurt Soup - Ashe Mast image

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

Ingredients

1/2 lb ground beef
1 small onion, grated
1 1/2 teaspoons salt
1/2 teaspoon pepper
4 cups plain yogurt
1/4 cup rice, uncooked
1 egg
1 tablespoon flour
4 1/2 cups water
1/2 cup parsley, chopped
1/2 cup green onion, chopped
1/2 cup cilantro, chopped
1/2 tablespoon dill (optional)
1 (16 ounce) can garbanzo beans
1 (16 ounce) can white beans
2 garlic cloves
1 tablespoon dried mint

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.

Tips:

When choosing lentils, opt for dried lentils over canned lentils for a better texture and flavor.
Be sure to rinse the lentils thoroughly before cooking to remove any dirt or debris.
To save time, you can soak the lentils overnight in water before cooking. This will help them cook more quickly.
If you don't have time to soak the lentils overnight, you can quick-soak them by boiling them in water for 5 minutes, then turning off the heat and letting them sit for 30 minutes.
To make the ash-e mast even more flavorful, you can add a variety of herbs and spices, such as turmeric, cumin, and coriander.
If you like a thicker soup, you can add more lentils or rice. For a thinner soup, add more water or broth.
Ash-e mast can be served hot or cold. It's also a great soup to make ahead of time and reheat later.

Conclusion:

Ash-e mast is a delicious and hearty Persian soup that's perfect for a cold winter day. It's made with lentils, rice, herbs, and spices, and it's often served with yogurt and fried onions. With its complex flavors and textures, ash-e mast is sure to be a hit with your family and friends. So next time you're looking for a new and exciting soup to try, give ash-e mast a try. You won't be disappointed!