Iranian Yogurt Soup Ashe Mast

Experience the comforting and herbaceous flavors of Iranian cuisine with this delightful Yogurt Soup, Ashe Mast. This traditional Persian recipe blends tangy plain yogurt with hearty staples like rice, lentils, and tender chickpeas, creating a velvety, protein-packed base. A fragrant medley of fresh cilantro, parsley, and dill adds a burst of vibrant greenery, while golden turmeric and sautéed onions impart a warm, aromatic depth. The key to achieving the perfect creamy texture lies in tempering the yogurt, ensuring it melds seamlessly into the broth. Finished with a sprinkle of dried mint, this comforting soup can be savored warm or at room temperature, making it the perfect dish for any season. Whether you're hosting a dinner party or seeking a soul-soothing bowl, this Ashe Mast recipe is a must-try for fans of Persian cuisine.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Plain yogurt (not Greek yogurt)
• 4 cups Water
• 0.5 cups Rice
• 0.5 cups Lentils
• 0.5 cups Chickpeas (cooked or canned)
• 0.5 cups Fresh cilantro (chopped)
• 0.5 cups Fresh parsley (chopped)
• 0.5 cups Fresh dill (chopped)
• 1 medium Onion (finely diced)
• 1 teaspoons Turmeric powder
• 1.5 teaspoons Salt
• 0.5 teaspoons Black pepper
• 2 tablespoons Butter or vegetable oil
• 2 teaspoons Dried mint (optional, for garnish)

Directions

Step 1

Rinse the rice and lentils under cold running water until the water runs clear. Set them aside.

Step 2

In a large pot, heat butter or vegetable oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until translucent.

Step 3

Stir in the turmeric powder, salt, and black pepper, cooking for another 1–2 minutes to release the flavors.

Step 4

Add water to the pot and bring it to a boil. Once boiling, reduce the heat to medium-low.

Step 5

Stir in the rice and lentils, and let them simmer uncovered for about 20–25 minutes, or until they are tender but not mushy.

Step 6

In a medium bowl, whisk the yogurt until smooth. Slowly add a ladleful of the hot soup broth to the yogurt, whisking constantly to temper it and prevent curdling.

Step 7

Lower the heat on the soup to a gentle simmer. Gradually add the tempered yogurt mixture to the pot, stirring constantly to prevent the yogurt from separating.

Step 8

Add the cooked chickpeas, chopped cilantro, parsley, and dill to the soup. Simmer for another 10 minutes to blend the flavors.

Step 9

Adjust seasoning with more salt and pepper if needed.

Step 10

To serve, ladle the soup into bowls and garnish with a sprinkle of dried mint if desired. Serve warm or at room temperature.

Nutrition Facts

Serving size	2255.9 grams (2255.9g)

Amount per serving	% Daily Value*
Calories	1107

Total Fat 52.30g	67%
Saturated Fat 26.40g	132%
Polyunsaturated Fat 2.60g
Cholesterol 126mg	42%
Sodium 4532mg	197%
Total Carbohydrate 123.60g	45%
Dietary Fiber 26.50g	95%
Total Sugars 36.30g
Protein 48.90g	98%

Vitamin D 196IU	980%
Calcium 1366mg	105%
Iron 26mg	145%
Potassium 3972mg	85%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.6%

Protein: 16.9%

Carbs: 42.6%