Best Ash E Mast Recipes
ASHEH MAST | PERSIAN YOGURT SOUP
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
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.
ASH-E MAST
Steps:
- Place the dried chickpeas in a bowl with hot water to cover by at least 2 inches. Soak for a few hours or overnight. (If using canned chickpeas, omit this step.) In a large Dutch oven or soup pot, heat the oil over medium heat. Add the onion and cook for 5 minutes or until softened. Add the chicken and sprinkle with salt and pepper. Add 14 cups of water, cover the pot, and bring to a boil over high heat. Reduce the heat a bit and simmer, covered, for 50 minutes or until the chicken is fully cooked. Add the soaked chickpeas (if using dried) and simmer, covered, for 30 minutes. Add the rice and bulgur, and cook, covered, for 15 minutes or until the grains are cooked. (If using canned chickpeas, add them to the pot now.) Remove the chicken bones and any cartilage that has separated from the bones. Stir in the spinach, parsley, cilantro, tarragon, and scallions. Cook, uncovered, at a gentle simmer for 30 minutes. Taste for seasoning, adjusting as needed. Just before serving, stir in the yogurt. (Or pass the yogurt separately at the table.)
IRANIAN YOGURT SOUP - ASHE MAST
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
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.
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Ash e Mast Recipes: Exploring the Popular Iranian Yogurt Soup
Ash e Mast is a popular Iranian yogurt soup that is made with a variety of ingredients and is usually served cold during the hot summer months. The name of the soup can be translated to “yogurt soup,” with “ash” referring to a type of thick soup, and “mast” meaning yogurt. The dish is believed to have originated in the northern regions of Iran during the Sassanid dynasty and has been a staple in Iranian cuisine ever since.The Ingredients:
The main ingredients used in Ash e Mast include yogurt, water, fresh herbs such as mint, dill, and parsley, chopped vegetables such as cucumbers, onions, and radishes, and spices such as salt and black pepper. Some variations of the soup may also include cooked chickpeas, noodles, or pieces of chicken. Other optional ingredients may include walnuts, raisins, and other fruits.The Preparation:
To prepare Ash e Mast, yogurt is thinned down with water to create a smooth base. Fresh herbs and finely chopped vegetables are then added and mixed into the yogurt base, along with any optional ingredients such as cooked chickpeas or noodles. The mixture is then seasoned with salt and black pepper, and is chilled in the refrigerator for several hours to allow the flavors to meld together. Once chilled, the soup is served in bowls and garnished with additional herbs or chopped vegetables if desired. Ash e Mast is typically eaten cold and is often served alongside other traditional Iranian dishes such as kebabs or rice dishes.The Variations:
There are many variations of Ash e Mast, each with their own unique twist on the classic recipe. One popular variation is Ash e Mast-e Khiar, which includes sliced cucumbers and onions in addition to the fresh herbs. Ash e Mast-e Moosir is another variation that includes the addition of sliced or crushed garlic, giving the soup a more pungent flavor. Other variations of Ash e Mast may include the addition of cooked meat such as chicken or lamb, or may be made with a different type of yogurt such as labneh. Some recipes may also include the addition of fruits such as pomegranate seeds, which add a sweet and tart flavor to the soup.The Health Benefits:
Ash e Mast is not only a flavorful and refreshing dish, but it also offers a variety of health benefits. Yogurt, the main ingredient in the soup, is high in protein and probiotics, which can help aid digestion and boost the immune system. The soup is also low in calories and fat, making it a healthy and filling option for those looking for a light meal. The addition of fresh herbs and vegetables also adds a variety of vitamins and minerals to the dish, including vitamin C, folate, and potassium. These nutrients can help support overall health and wellness and may also help protect against chronic diseases such as heart disease and cancer.The Conclusion:
Overall, Ash e Mast is a delicious and healthy dish that has been a staple in Iranian cuisine for centuries. With its refreshing and flavorful combination of yogurt, fresh herbs, and vegetables, it is the perfect dish for a hot summer day. Whether you prefer the classic recipe or one of the many variations available, Ash e Mast is sure to please any palate and offer a wide range of health benefits.
Ash-e Mast is a popular Persian soup that has been enjoyed for centuries. It is a traditional dish that is made from yogurt and herbs, and it is known for its rich and creamy flavor. Ash-e Mast is a great dish to make during the winter months when you need something warm and comforting to eat. In this article, we will be sharing some valuable tips for making Ash-e Mast and creating the perfect recipe.