Ash-e Mast - Hearty Persian Yogurt Soup

This beautiful dish comes from Azarbaijan, the northwestern region of Iran, and over the years, it has somehow become a beloved staple in our home. آش ماست Ash-e Mast a yogurt-based herb and rice soup, is one of those comforting recipes that works in every season, warm and soothing on chilly winter days, and refreshing on hot summer afternoons. 

This nourishing soup brings together rice, creamy chickpeas, a generous handful of fresh herbs, tangy yogurt, and tiny meatballs. It's finished with a drizzle of sauteed onion,/garlic, and dried mint, an Iranian touch that elevates both aroma and flavor.

Yogurt plays a central role in Iranian cuisine. You'll almost always find it on the table, whether as mast-o-khiar (cucumber yogurt) or simply served plain alongside meals. In Ash-e Mast, the yogurt gently simmers with the soup.

I've always been a big fan of soups, light or hearty, simple or layered, and I love how nourishing and easy they are to bring together. In Persian cooking, the herbs used for ash almost always include one or more of the following: flat-leaf parsley, cilantro, dill, chives or leeks or scallion (tareh), spinach, and beet greens (barg-e choghondar). 

Any combination of these herbs with a mix of beans, a handful of noodles, and just a dollop of yogurt on top makes a wonderful bowl of soup. For a long time, that was exactly what I craved at the end of a workday, especially during the months I was expecting my second child.

Ash-e Mast - Hearty Persian Yogurt Soup

Ingredients

Serves 6

-1 cup rice, rinsed, soaked in salted water for 1-2 hours
-1/2 cup chickpeas, rinsed, soaked overnight, drained and rinsed again. You may substitute yellow split peas (lapeh).
-2 cups full-fat plain yogurt at room temperature
-1/2 cup dill, washed and chopped
-1/2 cup scallion (green parts), washed and chopped
-1/2 cup cilantro, washed, chopped
-1 egg yolk
-1-2 tablespoons flour
-Salt and pepper to taste
-Water as needed

 Meatballs:

-1/2 pound lean ground beef
-1 medium onion, minced
-2-3 tablespoons butter or vegetable oil
-1/2 teaspoon turmeric
-Salt and pepper to taste

Topping:

-1 large onion, thinly sliced
-5 garlic cloves, chopped
-3 tablespoons dried mint
-Oil

Method:

1. In a skillet, melt the butter and sauté the onion until golden. Add the turmeric, stir well, and continue cooking for another 3-5 minutes over medium heat. Set aside to cool.  
2. In a bowl, combine the ground beef, the cooled sauteed onion, salt, and pepper. Mix thoroughly with your hands and shape into tiny balls. Set aside.
3. In a large soup pot, add the chickpeas and 6-8 cups of water. Bring to a boil over medium heat, lower the heat, and cook until chickpeas are soft and tender.
4. Add the rice to the pot, and cook for another 10-15 minutes. Add more water if needed.
5. Gently add the meatballs to the pot, season with salt and pepper, and allow them to cook through.
6. Stir in the dill, scallion, and cilantro. Cook for another 20 minutes.
7. In a small bowl, whisk together egg yolk, 2 tablespoons of yogurt, and the flour.
8. Mix the egg mixture with the rest of the yogurt until smooth.
9. Slowly add the yogurt mixture to the pot, stirring continuously. Cook on low heat for 30-40 minutes. Taste and adjust seasoning.
10. In a small pan, heat a little oil and saute the sliced onion until golden brown. Add garlic and mint, cook for another 2-3 minutes. (Be careful, garlic burns quickly!)

To serve, ladle the soup into a deep serving dish and garnish generously with the fried onion-garlic-mint mixture.

Enjoy!