Iranian Yogurt Soup - Ashe Mast |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
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It doesn't seem the reviewer tried making the soup and is posting based on mistaken name only. This recipe is passed down from my grandmother to my mother to me and it is fantastic. The challenge of making this soup is in keeping the yogurt from curdling. It needs to be stirred consistently while cooking. Enjoy. Ingredients:
1/2 lb ground beef |
1 small onion, grated |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
4 cups plain yogurt |
1/4 cup rice, uncooked |
1 egg |
1 tablespoon flour |
4 1/2 cups water |
1/2 cup parsley, chopped |
1/2 cup green onion, chopped |
1/2 cup cilantro, chopped |
1/2 tablespoon dill (optional) |
1 (16 ounce) can garbanzo beans |
1 (16 ounce) can white beans |
2 garlic cloves |
1 tablespoon dried mint |
Directions:
1. Put the meat in a bowl. Add grated onion and salt and pepper and mix well. Make meat balls the size of walnuts.
2. Put yogurt in a 3-qt pot. Add rice, egg, flour and mix well. Add water. Cook over low heat, stirring constantly for about 20 minutes or until it thickens and rice cooks.
3. Add meat balls to the yogurt mixture and let simmer for 10 minutes.
4. Add greens and beans and let simmer for 15 minutes. Can substitute fresh beans for canned.
5. Stir often to avoid curdling.
6. As a soup garnish, chop one or two cloves of garlic and saute in butter, add dried mint, about 1 tablespoon, and put a teaspoonful of this hot garlic sauce on each plate of yogurt soup when serving.
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