Ash-e-Mast (Yogurt Soup with Meatballs – Persian Style)

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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.