Best 2 Iranian Yogurt Soup Ashe Mast Recipes

In the heart of Persian cuisine lies Ashe Mast, a culinary masterpiece that captivates taste buds with its harmonious blend of flavors and textures. This traditional Iranian yogurt soup is a symphony of creamy yogurt, sautéed herbs, aromatic spices, and tender vegetables, all simmered together to create a velvety smooth and comforting dish. Ashe Mast is more than just a soup; it's a culinary journey that embodies Iran's rich culinary heritage. With variations that span across different regions, each recipe holds its unique charm, promising a delightful exploration of Iranian flavors. From the classic Ashe Mast, characterized by its vibrant green color and the subtle tang of yogurt, to the enchanting Ashe Doogh, where yogurt is replaced with refreshing doogh (a yogurt drink), this diverse collection of recipes offers a delightful adventure for food enthusiasts seeking authentic Persian flavors. Join us as we dive into the culinary depths of Ashe Mast, discovering the secrets behind its delightful taste and unraveling the stories behind its regional variations.

Check out the recipes below so you can choose the best recipe for yourself!

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:

Use fresh, high-quality yogurt. This will make a big difference in the flavor of the soup.
Don't overcook the rice. It should be cooked through but still have a slight bite to it.
Add the herbs and spices at the end of cooking, so they don't lose their flavor.
Serve the soup hot or cold. It's delicious either way!
Garnish the soup with fresh herbs, such as mint or cilantro, before serving.

Conclusion:

Ashe Mast is a delicious and healthy Iranian yogurt soup that is perfect for a light meal or a snack. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a new and exciting soup recipe, be sure to give Ashe Mast a try!