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Persian Yogurt Soup: Asheh Mast

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


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


  • 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.
  • 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.
  • 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.
  • Serve in a bowl with a dollop of yogurt on top and garnish with fried mint.


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.