Ash-e-mast

by Editorial Staff

Summary

Prep Time 40 mins
Total Time 40 mins
Course Soup
Cuisine European
Servings (Default: 6)

Ingredients

  • 100 g chickpeas, dried or 120 half yellow peas
  • 120 g lentils, brown
  • 2 large onions, thinly sliced
  • 5 tablespoon oil
  • 1 ½ teaspoon salt
  • 0.5 teaspoon ½ black pepper from the mill
  • 0.5 teaspoon ½ turmeric
  • 170 g rice
  • 2 bunches coriander greens, chopped or ½ cup dried
  • 2 spring onion (s), in rings or an equivalent amount leek
  • 3 sprigs tarragon, fresh or ½ tablespoon. Dried
  • 1 cup dill, fresh chopped or ¼ cup dried
  • 1 cup fenugreek, not seeds!) Or 2 tablespoons dried
  • 150 g spinach, chopped, fresh or frozen
  • 400 g yourt

For the dumplings:

  • 250 g minced beef
  • 1 large onion (s), finely grated
  • 0.5 teaspoon ½ salt
  • 0.25 teaspoon ¼ pepper, freshly ground black
  • 2 tablespoon parsley, freshly chopped

For the set:

  • 4 tablespoon oil
  • 1 large onion (s), thinly sliced
  • 10 clove (s) garlic, also thinly sliced
  • 0.5 teaspoon ½ turmeric
  • 2 teaspoons dried mint
Ash-e-mast
Ash-e-mast

Instructions

  1. This is a delicious traditional Iranian soup. Don`t let the long list of ingredients put you off, it`s easier than it looks!
  2. Fry the two onions in slices in the oil, add salt, pepper and turmeric, sweat them briefly, then add the drained legumes and stir-fry for a few minutes. Pour about 1½ liters of water, bring to the boil and cook for about half an hour over medium heat.
  3. For the meatballs, knead all the ingredients and shape them into small balls, between hazelnut and walnut size.
  4. Add rice and meatballs to the soup. From now on stir more often because the soup will be thicker and burn easily. Let it cook for another half an hour. Add all the greens (coriander to spinach) and cook for another half an hour. Usually it is necessary to add a little more water.
  5. Try to see if the legumes are soft, then the soup is ready; it will likely take longer if using chickpeas. Season to taste with salt and pepper.
  6. For the garnish, fry the onion and garlic in the oil until golden brown, add the turmeric and remove from the fire. Add the mint and mix.
  7. Scoop the soup into plates, put 3-4 tablespoons of yogurt in each plate and 2 teaspoons. of the onion, garlic and mint mixture on top.
  8. You either eat nothing at all or you eat Persian flatbread (lavash).

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