Asheh Mast Persian Yogurt Soup Recipes

AASHE DOOGH (A DELECTABLE YOGURT-BASED PERSIAN SOUP)

Steps:

• In a food processor, add the cilantro, parsley, and green onion/leeks and chop well. You can definitely chop by hand but of course, it's not as easy. Set aside.
• Combine the ground beef, onion, salt, and pepper by hand. Set aside.
• Add the uncooked rice to a small bowl and add the egg to it. Whisk well. Set aside.
• Add the Doogh (yogurt drink) to your biggest pot as it can overflow in the first steps if you aren't watchful. Stove is off at this time. And as mentioned, if you don't have doogh, simply take plain yogurt and mix with a little water until you get it to the consistency of milk.
• Add the rice and egg mixture to the doogh in the big pot. Mix with a wooden spatula and turn on the stove to high heat.
• Stir the entire time until after it reaches a boil (~20 minutes). Once it boils, continue stirring for 2 more minutes, then turn the heat down to medium. At this point you can stir occasionally.
• Next we will add the rest of the ingredients. Make sure nothing is cold going into the soup.
• Little by little while stirring, add the chopped cilantro, parsley, and leeks/green onions.
• In your palms, ball the beef mixture into small meatballs about the size of a marble. As you form them, drop them into the soup. They will start to pop up and float when they are cooked.
• Give a gentle stir with your spatula.
• Slowly while stirring, add the rinsed white beans and garbanzo beans.
• Allow to simmer for a few minutes and add the garlic a few minutes before serving. To intensify the garlic flavor, add it in, give the soup a stir and serve about 1 minute later. For a more mellow garlic flavor, add it in, allow the soup to boil for a few minutes and simmer on medium/low until you're ready to serve.
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IRANIAN YOGURT SOUP - ASHE MAST

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 RESHTEH (PERSIAN LEGUME SOUP)

Steps:

• Place the chickpeas and kidney beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight.
• Heat 1 tablespoon olive oil in a skillet over medium heat; stir in red onion. Cook and stir until onion has turned translucent, about 5 minutes. Reduce heat to low; continue cooking and stirring until onion is tender and golden brown, about 40 minutes more. Stir in dried mint; cook until onions become dark brown and crisp, about 15 minutes. Set aside for garnish.
• Heat remaining olive oil in a stock pot; stir in yellow onions. Cook and stir until onion has turned translucent, about 5 minutes. Add garlic and stir until fragrant, about 1 minute. Stir in chickpeas, kidney beans, and turmeric; toss to combine. Stir in vegetable stock; simmer soup for 1 hour.
• Stir parsley, cilantro, mint, scallions, and lentils into soup; simmer 30 minutes more. Break linguine into 3 sections, stir into soup, and cook at a low boil until noodles are soft, 8 to 10 minutes.
• Stir 1/2 of the spinach to the soup until wilted, about 1 minute. Stir in remaining spinach and simmer for 30 minutes, stirring occasionally.
• Stir flour with 3 tablespoons of the soup liquid together in a small bowl until smooth. Stir flour mixture back into soup. Continue to simmer soup over low heat, stirring frequently, until thickened, about 30 minutes.
• Serve soup with yogurt and fried red onions.