Persian Yogurt Soup: Asheh Mast
Persian Herb & Yogurt Soup that is hearty, flavored and easy to make. Elements 2 onions (grated.) 2 cloves garlic 1 lb ground beef 1/2 c lentils 1/2 c rice 4 c fresh parsley (chopped.) 3 c fresh cilantro (chopped.) 1/4 tsp turmeric. salt/pepper.
- 2 onions (grated.)
- 2 cloves garlic
- 1 lb ground beef
- 1/2 c lentils
- 1/2 c rice
- 4 c fresh parsley (chopped.)
- 3 c fresh cilantro (chopped.)
- 1/4 tsp turmeric.
- salt/pepper.
- Olive oil.
- 4 c of water + 4 c of stock (any.)
- For garnishing
- 1/2 c of dried mint.
- yogurt.
- Saute one of the onions and the minced garlic until tender.
- Add the turmeric and salt.
- Then add lentils, rice and give them a good stir.
- Add 4 cups of water cover and cook for one hour.
- In the mean time, prepare the meatballs by adding second onion, salt and pepper tp the ground meat and mix very well, then shape into small balls.
- After the hour, drop your meatballs into the rice mixture.
- Add the chopped fresh herbs and the 4 cups of stock.
- Cover and let it continue cooking for 2 hours.
- Before serving, fry the dried mint in some olive oil.
- Serve in a bowl with a dollop of yogurt on top and garnish with fried mint.
Olive oil. 4 c of water + 4 c of stock (any.) For garnishing 1/2 c of dried mint. yogurt. Method Saute one of the onions and the minced garlic until tender.
Then add lentils, rice and give them a good stir. Add 4 cups of water cover and cook for one hour.
In the mean time, prepare the meatballs by adding second onion, salt and pepper tp the ground meat and mix very well, then shape into small balls. After the hour, drop your meatballs into the rice mixture. Add the chopped fresh herbs and the 4 cups of stock.
Cover and let it continue cooking for 2 hours. Before serving, fry the dried mint in some olive oil. Serve in a bowl with a dollop of yogurt on top and garnish with fried mint.
