Today, I’m making a steaming bowl of Ash-e Mast – Persian Herb and Yogurt soup with chickpeas and meatballs. It’s creamy, fresh, and full of delicious flavors! This comforting Persian soup is perfect for warming up on a chilly autumn or winter days. In Iran, we love preparing and enjoying this hearty soup during the colder months. Yogurt is a staple in Persian cuisine, and we enjoy it in all kinds of delicious ways. In summer, we turn to a refreshing cold Persian yogurt soup called Abdoogh Khiar. It’s light, cooling, and perfect for hot days.
Want to make this Persian yogurt soup vegetarian? Simply replace the chicken broth with vegetable broth and leave out the meatballs. If you like, you can replace them with tofu instead. Both options make a delicious vegetarian version of this traditional Persian soup! Whether you’re looking for a comforting autumn, winter meal or exploring authentic Persian cuisine, Ash-e Mast brings together fresh herbs, creamy yogurt, tender chickpeas, and savory meatballs in one delicious bowl.
HOW TO PREVENT YOGURT FROM CURDLING IN HOT SOUP
This Persian yogurt soup is easy to make, but a few simple tips help you achieve a smooth, creamy texture every time.
- Use full-fat Greek yogurt. For the best results, use Greek yogurt with 6–10% fat. Its thick, creamy texture helps keep the soup smooth and prevents the yogurt from becoming too watery.
- Avoid sudden temperature changes. Adding cold yogurt directly to hot soup can cause it to curdle. To prevent this, remove the soup from the heat before adding the yogurt.
- Temper the yogurt before adding it to the soup. Place the yogurt in a separate bowl. Ladle a few spoonfuls of hot soup into the yogurt and whisk until everything is well combined. This step gently warms the yogurt and helps prevent curdling.
- Stir the yogurt mixture into the soup gradually. Add the yogurt and soup mixture back to the pot, one ladleful at a time, stirring well after each addition.
- Heat the soup gently. Once you’ve added all the yogurt, warm the soup over low heat, stirring gently. Avoid bringing it to a boil, as high temperatures can cause the yogurt to curdle.
Follow these simple tips, and your Ash-e Mast will have a wonderfully smooth, creamy texture!
WHICH HERBS SHOULD YOU USE IN PERSIAN YOGURT SOUP?
Every region in Iran, and even every Persian family, has its own favorite herbs for making Ash-e Mast. There’s no single right way to prepare this traditional Persian yogurt soup! For my version, I use just dill, chives, and spring onions because I love how fresh and flavorful they taste together. Sometimes, I also add parsley, mint, and cilantro (fresh coriander) for an extra layer of flavor.
Feel free to experiment with your favorite fresh herbs and find the combination you love most. That’s part of the fun of cooking Persian food!
CANNED OR DRIED CHICKPEAS: WHICH ARE BEST?
Dried chickpeas are my first choice for this Persian herb and yogurt soup. They take a little more preparation, but with some planning, they’re easy to cook and wonderfully tender.
How to prepare dried chickpeas:
- Soak overnight: Place the dried chickpeas in a large bowl, cover them with plenty of cold water, and add 1 teaspoon of baking soda (bicarbonate of soda in the UK). Let them soak for at least 12 hours.
- Drain and rinse: The next day, drain the soaking water and rinse the chickpeas well.
- Cook until tender: Place the chickpeas in a pot with fresh water and another teaspoon of baking soda. Simmer for about 60 minutes, or until they’re tender.
- Drain and rinse again: Drain the cooked chickpeas in a colander and rinse them thoroughly with fresh water before adding them to your soup.
Short on time? Canned or jarred chickpeas are convenient alternatives. Simply drain and rinse them before using. Personally, I’m not a fan of canned chickpeas, but I really enjoy the ones that come in a glass jar. Choose whichever option you prefer to make this comforting Persian soup your own!
INGREDIENTS FOR THE MEATBALLS
500 g ground beef (minced beef in the UK)
1 onion
2 garlic cloves
1 tsp turmeric*
1 tsp sumac*
Salt and black pepper, to taste
INGREDIENTS FOR ASH-E MAST
2 onions
2 tbsp butter
1 tbsp oil
1.5 litres chicken stock
100 g rice*
1 jar chickpeas*
500 g Greek yogurt (full-fat, ideally 6–10% fat)
INGREDIENTS FOR THE FRESH HERB MIXTURE
25 g chives
25 g fresh dill
3 spring onions (scallions in the US)
HOW TO MAKE THE MEATBALLS
Place the ground beef in a bowl. Add one grated onion, the minced garlic, turmeric, sumac, salt, and black pepper. Mix everything thoroughly until well combined.
Shape the seasoned beef mixture into small meatballs and set them aside while you prepare the soup.
HOW TO MAKE ASH-E MAST (PERSIAN HERB AND YOGURT SOUP)
Finely dice the onions. Heat the butter and oil in a large pot over medium heat. Add the onions and sauté until soft and lightly golden. Sprinkle with turmeric and stir well to release its lovely aroma.
Pour in the chicken stock and bring it to a gentle simmer. Add the rice and chickpeas, then cook for about 15 minutes.
Remove the pot from the heat before adding the yogurt. Place the Greek yogurt in a separate bowl and add a few ladlefuls of hot soup. Stir until smooth and well combined. Gradually pour the yogurt mixture back into the pot, one ladleful at a time, stirring well after each addition. This step helps prevent the yogurt from curdling.
HOW TO ADD THE FRESH HERBS AND MEATBALLS
Finely chop the chives and dill. Slice the spring onions into thin rings.
Add the fresh herbs, spring onions, and prepared meatballs to the soup. Return the pot to the stove and simmer gently over low heat for another 20 minutes, or until the meatballs are cooked through.
Important: Do not let the soup boil after adding the yogurt. Keep the heat low and stir regularly to prevent the soup from sticking to the bottom of the pot. Season with additional salt and black pepper to taste.
Ladle the hot Ash-e Mast into bowls and garnish with a little fresh dill. Serve warm and enjoy this comforting bowl of traditional Persian goodness!
Enjoy every spoonful!
With love from my Persian kitchen,
Susan
The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you ♥
Ash-e Mast – Persian Herb and Yogurt Soup with Chickpeas and Meatballs
Ingredients
INGREDIENTS FOR THE MEATBALLS
- 500 g ground beef minced beef in the UK
- 1 onion
- 2 garlic cloves
- 1 tsp turmeric
- 1 tsp sumac
- Salt and black pepper to taste
INGREDIENTS FOR ASH-E MAST
- 2 onions
- 2 tbsp butter
- 1 tbsp oil
- 1.5 litres chicken stock
- 100 g rice
- 1 jar chickpeas
- 500 g Greek yogurt full-fat, ideally 6–10% fat
INGREDIENTS FOR THE FRESH HERB MIXTURE
- 25 g chives
- 25 g fresh dill
- 3 spring onions scallions in the US
Instructions
HOW TO MAKE THE MEATBALLS
-
Place the ground beef in a bowl.
-
Add one grated onion, the minced garlic, turmeric, sumac, salt, and black pepper.
-
Mix everything thoroughly until well combined.
-
Shape the seasoned beef mixture into small meatballs and set them aside while you prepare the soup.
HOW TO MAKE ASH-E MAST (PERSIAN HERB AND YOGURT SOUP)
-
Finely dice the onions.
-
Heat the butter and oil in a large pot over medium heat.
-
Add the onions and sauté until soft and lightly golden.
-
Sprinkle with turmeric and stir well to release its lovely aroma.
-
Pour in the chicken stock and bring it to a gentle simmer.
-
Add the rice and chickpeas, then cook for about 15 minutes.
-
Remove the pot from the heat before adding the yogurt.
-
Place the Greek yogurt in a separate bowl and add a few ladlefuls of hot soup. Stir until smooth and well combined. Gradually pour the yogurt mixture back into the pot, one ladleful at a time, stirring well after each addition. This step helps prevent the yogurt from curdling.
HOW TO ADD THE FRESH HERBS AND MEATBALLS
-
Finely chop the chives and dill. Slice the spring onions into thin rings.
-
Add the fresh herbs, spring onions, and prepared meatballs to the soup.
-
Return the pot to the stove and simmer gently over low heat for another 20 minutes, or until the meatballs are cooked through.
-
Important: Do not let the soup boil after adding the yogurt. Keep the heat low and stir regularly to prevent the soup from sticking to the bottom of the pot.
-
Season with additional salt and black pepper to taste.
-
Ladle the hot Ash-e Mast into bowls and garnish with a little fresh dill.
-
Serve warm and enjoy this comforting bowl of traditional Persian goodness!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.