Ash-e Mast - Hearty Persian Yogurt Soup

This is a fabulous recipe from Azarbaijan, the north western region of Iran, and it somehow found its way into our home. آش ماست Ash-e mast is a warm and cozy soup perfect for chilly winter days or even hot summer days. This healthy soup is filled with rice, chickpeas, a mix of fresh herbs, yogurt and small meatballs, topped with sauteed onion/garlic and mint. The addition of yogurt during cooking gives a pleasant sour taste to the soup and a creamy rich texture. Yogurt has a special place in Iranian cooking, there's usually a bowl of our popular yogurt side-dish (mast-o-khiar) or just plain yogurt served along with lunch and dinner.

I am a big fan of all soups, light or hearty, and they are healthy and relatively easy to make. In Persian cooking the main herbs for any kind of ash usually consists of one or more of the following: flat-leaf parsley, cilantro, dill, chives/leeks/scallion (tareh), spinach and  beetroot leaves (barg-e choghondar). I think any combination of these herbs with any kind of beans, some noodles, and just a dollop of yogurt on top, makes a great soup! That was all I'd like to eat after a long day of work and train commute when I was expecting my second child some years ago.

My youngest brother who still lives in Iran, told me of his recent travel to Sareyn, Azarbaijan where there are mineral water hot baths everywhere that can ease any ailment. He said his chronic foot pain had gone away after this trip! He told me about the fresh air, Sabalan honey, Lighvan cheese (feta cheese), the best milk and yogurt. Hopefully, one day I can come with my family and all of us together may travel to the region and enjoy the beautiful nature.

Ash-e Mast - Hearty Persian Yogurt Soup

Ingredients:
Serves 6

1/2 cup rice, rinse
1/2 cup chickpeas, rinse, soak in water overnight, drain and rinse before cooking. You may substitute yellow split peas (lapeh)
1 cup plain yogurt at room temperature
1/2 cup dill, washed, chopped
1/2 cup scallion (green parts), washed, chopped
1/2 cup cilantro, washed, chopped
1/3 cup mint, washed, chopped
1/3 cup parsley, washed, chopped
1 egg yolk
1-2 tablespoons flour
Salt and pepper to taste
Water

 For 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

For Topping:

1 large onion, thinly sliced
4-5 garlic-cloves,chopped
2-3 tablespoons mint, fresh (chopped) or dried
Vegetable oil

Method:

1. In a skillet melt butter and saute onion until golden brown. Add turmeric, stir well and continue sauteing for another 3-5 minutes on medium heat. Set aside to cool.  
2. In a bowl combine beef, onion, salt and pepper. Mix thoroughly with your hand and shape into tiny balls. Set aside.
3. In a large soup pot place chickpeas and add 6-8 cups of water, bring to a boil on medium heat. Lower the heat and cook until chickpeas are soft and tender.
4. Add rice and cook for another 10-15 minutes. Add more water if necessary.
5. Gently add the meatballs into the pot and add the seasoning.
6. Add the vegetables and stir well for a minute and cook for another 20 minutes.
7. In a small bowl, whisk together egg yolk, 2 tablespoons of yogurt and 1-2 tablespoons of flour.
8. Combine the egg mixture with the remaining yogurt and mix thoroughly.
9. Add the yogurt to the soup, stir well and cook on low heat for 30-40 minutes. Taste and adjust seasoning.
10. For the topping, heat oil in a small pan, saute onion until golden brown on medium heat, add garlic and mint, saute for another 2-3 minutes. Careful, garlic burns easily!

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

Enjoy!