Ash & Soups⚖️Harmonious Hot & Cold (Garm o Sard)

Aash-E Mast

آش ماست سنتی با سبزی، گوشت قلقلی و نعناع داغ

Need a Aash that warms you up and tastes good? Well how about Aash-e Mast! Obviously it will take some time to make, but its so worth it! If you have company coming over this may be something to serve (along with other things).

Prep Time
30 mins
Cook Time
1 hour 30 mins
Total Time
2 hr
Servings
6-8 servings
Difficulty
Medium
Aash-E Mast
The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Sangak or Barbari BreadSabzi KhordanExtra Nana DaghTorshi
🌿Mastering Piyaz & Na’na Dagh

Aromatic Garnish Secret: The soul of any Persian Aash or soup is its finishing crown. Slice onions paper-thin for golden crispy piyaz dagh, and bloom crushed dried mint in warm oil with a pinch of turmeric for just 15 seconds off the heat so it stays emerald green.

Ingredients

مواد لازم
Servings Stepper
6 servings
Unit System
Prep ready: 0 of 10

Step-by-Step Instructions

طرز تهیه
1
Fry onions & simmer legumes: In a large pot, heat oil and fry the chopped onion until golden. Add 1/2 teaspoon turmeric, salt, and pepper. Add soaked split peas and rice along with 5 to 6 cups of water. Cover and simmer on medium heat for about 30 minutes until peas and rice are tender.
2
Make miniature meatballs: In a bowl, mix ground beef with the grated onion (drain excess juice), salt, pepper, and turmeric. Roll into small bite-sized meatballs (koofteh rizeh). Gently drop them into the simmering soup one by one so they hold their shape.
3
Add herbs: Add the chopped fresh herbs (sabzi) to the pot. Stir well and let everything simmer together on medium-low heat for 25 to 30 minutes until the soup thickens and herbs are fully cooked.
4
Whisk and temper yogurt: In a separate bowl, thoroughly whisk the room-temperature yogurt with 1 egg yolk until completely smooth. Ladle a cup of warm broth from the soup into the yogurt, whisking continuously so it tempers and won't curdle. Slowly pour the yogurt mixture into the pot, stirring constantly in one direction on low heat. Let it warm through for 10 minutes without bringing to a hard rolling boil.
5
Garnish & serve: Make nana dagh by quickly sizzling dried mint in a few tablespoons of warm oil for 30 seconds. Ladle hot Aash-e Mast into bowls and swirl with crispy caramelized onions and aromatic mint oil. Serve warm! 🙂
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