Ash-e-Mast (Yogurt Soup with Meatballs – Persian Style)
Prep time: | Cook time: | Serves 4-6
Ingredients:
- 1/2 cup rice, washed (I used basmati)
- 1/2 cup chickpeas (kabuli chana) soaked overnight
- 1/2 cup dill finely chopped
- 1/2 cup coriander leaves finely chopped
- 1/3 cup mint finely chopped
- 1/3 cup parsley finely chopped
- 1 egg yolk
- 1 cup yogurt (curds) at room temperature
- 2 tablespoons plain flour (maida)
- salt & pepper to taste
For the meatballs:
- 200 grams beef mince/keema (you may use mutton)
- 1 medium sized onion finely chopped
- 2-3 tablespoons butter or oil
- 1/2 teaspoon turmeric
- salt & pepper to taste
For garnishing
- 1 large onion finely sliced
- 4-5 garlic cloves chopped
- 3 tablespoons mint chopped
- oil
Method:
1. Unless the beef mince is homemade, wash it once and drain on a very fine slotted colander or a sieve lined with muslin cloth. Once it is completely drained of water place it in a bowl, add the onion, salt & pepper, mix thoroughly and shape into tiny balls.
2. In a large pot bring 6-8 cups of water to a boil, reduce the heat and cook the chickpeas till tender. Alternatively you can pressure cook the chickpeas in 3 cups of water and then transfer them into a large pot and add an extra 5 cups of water to cook the rice.
3. Add the rice and cook for another 12-15 minutes or till tender. Top up with more water if necessary. When the rice is cooked add the meatballs, salt & pepper to taste. Add in the greens – dill, coriander, mint & parsley and simmer for another 20 minutes.
4. In a bowl, whisk the egg yolk, 2 tablespoons of yogurt and 1-2 tablespoons of flour. Add this mixture to the rest of the yogurt and mix well and then pour it into the simmering soup. Continue to cook on a very low heat for about 30-35 minutes. Adjust the seasoning (salt & pepper) if required. Remove from heat.
5. To prepare the garnish, heat oil in a small pan and saute the onion till golden brown, reduce the heat to very low and toss in the garlic and mint and saute for another 2 minutes, take care to see that the garlic doesn’t burn.
6. Transfer the soup into a serving dish and garnish with the fried onion mixture.
Recipe source: Turmeric & Saffron.
Hamaree Rasoi says
Simply delicious and mouthwatering meatballs. Glad to know about the times you spent in Bangalore.
Deepa
Dilavez says
Just loved this soup dint make anything else thought this is enough for dinner..the dill leaves add to the flavour.
Shireen Sequeira says
So happy to hear your feedback! Glad you enjoyed it Dilavez!