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Home » recipe

Ash e Mast, a Persian soup

Published: Nov 14, 2014 · Modified: Mar 9, 2023 by Amira · This post may contain affiliate links which won’t change your price but will share some commission.

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Persian Herb & Yogurt Soup that is hearty, flavored and easy to make. A fabulous filling soup recipe.
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 It is super cold here... all of a sudden we are experiencing very low temperatures with snow showers. Actually it is not all of a sudden- they have been warning us in the news for almost a week- but no matter what, to me, I'll never be ready and welcome snow .. so may be that's why it always surprises me 🙂
This month's MENA cooking club challenge was Persian cuisine. Our host of the month, Sanam, invited us to make 3 dishes, and to my surprise - add that to the snow surprise- no one picked this lovely soup.

Persian soup in a clear glass bowl.

I was very very skeptical about this soup and felt that I will not like it, but somehow I felt the urge to make it!!! although Sanam was a very generous host and gave us lots of choices to choose from, but this soup got my attention and I am very happy that I've tried it, you'll never know unless you try <<< this is what my mom always told me when I was a little girl 🙂

I should have posted this 4 days ago, but I had a huge problem in my camera card and I was going crazy being not able to get my pictures out of it ... aaah technology!!!. Until my geek was able to fix that problem ** thanks dear **.

Ash e mast soup in a bowl with a spoon.

This soup really is on time, it is very warming, hearty and filling, in fact, it can be a meal by itself!!!. Contains everything you need in a complete meal. What makes it super, is that it also freezes very well.

I just need to warn you, this recipe yields a huge pot, so if you are not having a company you should adjust the amount.

Asheh mast is very versatile too, you can make it all vegan by avoiding meatballs and chicken stock and after doing my homework, I've noticed that some people make it with chickpeas instead on lentils, some add fresh mint some add dried and some skip it. Some people add yogurt in the pot itself some people - like I did- just add a dollop when serving... etc.

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A glass bowl with persian soup and a spoon on the side.

Persian Yogurt Soup: Asheh Mast

Persian Herb & Yogurt Soup that is hearty, flavored and easy to make. A fabulous filling soup recipe.
5 from 4 votes
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Course: Soup
Cuisine: Persian
Author: Amira

Ingredients

  • 2 onions grated.
  • 2 cloves garlic
  • 1 lb ground beef
  • ½ c lentils
  • ½ c rice
  • 4 c fresh parsley chopped.
  • 3 c fresh cilantro chopped.
  • ¼ teaspoon turmeric.
  • salt/pepper.
  • Olive oil.
  • 4 c of water + 4 c of stock any.
  • For garnishing
  • ½ c of dried mint.
  • yogurt.

Instructions

  • Saute one of the onions and the minced garlic until tender.
  • Add the turmeric and salt.
  • Then add lentils, rice and give them a good stir.
    A bowl with garlic and spoon
  • Add 4 cups of water cover and cook for one hour.
  • In the mean time, prepare the meatballs by adding second onion, salt and pepper tp the ground meat and mix very well, then shape into small balls.
  • After the hour, drop your meatballs into the rice mixture.
    A bowl of soup and a spoon
  • Add the chopped fresh herbs and the 4 cups of stock.
  • Cover and let it continue cooking for 2 hours.
  • Before serving, fry the dried mint in some olive oil.
    A close up of a metal pan, with spoon and soup
  • Serve in a bowl with a dollop of yogurt on top and garnish with fried mint.

Notes

This soup is very adaptive, you can make it all vegan by skipping the meatballs and using vegetable stock. You can use fresh parsley, cilantro or dill whatever you like. you can use fresh mint in the soup itself instead of frying dried mint and using it as a garnish. You can use chickpeas/ lentils or skip it.
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About Amira

I’m overjoyed that you have stopped by! My hope is to introduce you to new flavors, creative ways and fresh takes on favorites. To help you create food with style that will bring everyone around your kitchen table. From weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean. One thing in common, they are all recipes that have been tried and tested by family and friends.

Reader Interactions

Comments

  1. Samri Okubay

    December 06, 2020 at 11:39 am

    5 stars
    Always I followed the recipe and it's delicious, may God Bless ur hands. Thanks

    Reply
    • Amira

      December 07, 2020 at 12:19 pm

      Thank you so much for your sweet comment, I am so happy you liked it.

      Reply
  2. sarvenaz

    March 23, 2019 at 11:06 am

    asheh reshteh est miam aussi;

    Reply
  3. Rania

    March 17, 2019 at 3:59 pm

    Salam Amira, this recipe looks interesting.. I must try it . I have two questions about the ingredients:
    1. Is it the red lentils?
    2. What kind of rice? Masri or Uncle bens one?
    Thank you

    Reply
    • Amira

      March 19, 2019 at 9:44 am

      Rania, thank you for your interest in the recipe. This is brown lentils and the rice is Basmati.

      Reply
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Hey Y'all, I'm Amira.
I’m overjoyed that you have stopped by!
I send warm greetings from sunny Colorado. This blog combines weeknight dinners for crazy busy days to desserts with the “wow” factor, and classic comforts from the Mediterranean.
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