Persian Ash-e-Mast - Yogurt Soup Recipe
Ingredients
| Beef | 1 pound, minced | |
| Lemon juice | 1 Tablespoon | |
| Egg | 1 | |
| Salt | 1 To taste | |
| Ground black pepper | 1 | |
| Spring onions | 1 Bunch (100gm) | |
| Butter | 2 Ounce | |
| Long Grained Rice - 3 ounce | ||
| Water | 2 Pint | |
| Natural yoghurt | 1 pound | |
| Cooked chickpeas | 8 Ounce | |
| Olive oil | 4 Tablespoon | |
| Dried mint | 1 Teaspoon | |
Directions
MAKING
1) Into a large bowl, add in the minced beef, lemon juice, egg, salt and pepper. Pound the mixture to combine.
2) Use floured hands to shape the mixture into balls of 3/4 inch diameter.
3) Slice the onions into 2-inch lengths.
4) In a saucepan, melt butter. Saute the onions for about 3 minutes on low flame.
5) Add in the rice and stir for 1 minute. Next, add in water, pinch of salt, yoghurt and chickpeas.
6) Allow the mixture to come to a boil. Cover the pan and let it simmer for 15 minutes.
7) In a frying pan, heat oil. Add in the beef balls and fry them for about 10 minutes till they brown nicely. Drain off excess oil.
8) Add the meatballs into the soup. Cook on low flame for 5 minutes or till the rice becomes tender.
SERVING
9) Transfer the Persian Ashe Mast into a large serving bowl. Serve hot garnished with mint leaves. Serve Naan or Pita Bread on the side.
1) Into a large bowl, add in the minced beef, lemon juice, egg, salt and pepper. Pound the mixture to combine.
2) Use floured hands to shape the mixture into balls of 3/4 inch diameter.
3) Slice the onions into 2-inch lengths.
4) In a saucepan, melt butter. Saute the onions for about 3 minutes on low flame.
5) Add in the rice and stir for 1 minute. Next, add in water, pinch of salt, yoghurt and chickpeas.
6) Allow the mixture to come to a boil. Cover the pan and let it simmer for 15 minutes.
7) In a frying pan, heat oil. Add in the beef balls and fry them for about 10 minutes till they brown nicely. Drain off excess oil.
8) Add the meatballs into the soup. Cook on low flame for 5 minutes or till the rice becomes tender.
SERVING
9) Transfer the Persian Ashe Mast into a large serving bowl. Serve hot garnished with mint leaves. Serve Naan or Pita Bread on the side.
Chef
