Iranian Yogurt Soup - Ashe Mast

READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the meat in a bowl. Add grated onion and salt and pepper and mix well. Make meat balls the size of walnuts.
  • 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.
  • Add meat balls to the yogurt mixture and let simmer for 10 minutes.
  • Add greens and beans and let simmer for 15 minutes. Can substitute fresh beans for canned.
  • Stir often to avoid curdling.
  • 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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