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Ash-e Mast – Persian Herb and Yogurt Soup with Chickpeas and Meatballs

Ash-e Mast – Persian Herb and Yogurt Soup with Chickpeas and Meatballs

Course easy recipe, Main Dish, soup
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Ash-e Mast – Persian Herb and Yogurt Soup with Chickpeas and Meatballs
Prep Time 15 minutes
Cook Time 40 minutes
Servings 4 people
Author Labsalliebe

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

  1. Place the ground beef in a bowl.

  2. Add one grated onion, the minced garlic, turmeric, sumac, salt, and black pepper.

  3. Mix everything thoroughly until well combined.

  4. 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)

  1. Finely dice the onions.

  2. Heat the butter and oil in a large pot over medium heat.

  3. Add the onions and sauté until soft and lightly golden.

  4. Sprinkle with turmeric and stir well to release its lovely aroma.

  5. Pour in the chicken stock and bring it to a gentle simmer.

  6. Add the rice and chickpeas, then cook for about 15 minutes.

  7. Remove the pot from the heat before adding the yogurt.

  8. 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

  1. Finely chop the chives and dill. Slice the spring onions into thin rings.

  2. Add the fresh herbs, spring onions, and prepared meatballs to the soup.

  3. Return the pot to the stove and simmer gently over low heat for another 20 minutes, or until the meatballs are cooked through.

  4. 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.

  5. Season with additional salt and black pepper to taste.

  6. Ladle the hot Ash-e Mast into bowls and garnish with a little fresh dill.

  7. Serve warm and enjoy this comforting bowl of traditional Persian goodness!