Yogurt soupPosted: 26 October 2011
This is yet another Shiraz speciality, although in other Iranian cities we have “aash maast” (yogurt soup) which follow completely different ingredients and cooking methods.
Ingredients (serving 4)
- veal, or beef , 400 grams.
- Yellow split peas, 1 and half cups.
- Dill, 2 big bunches washed and chopped.
- Dripped yogurt, 750 gr. (to be kept at room temperature for a few hours before use).
- Onion, 1 medium, cut in half.
- Turmeric ¼ tbsp.
- Salt and pepper to taste.
- For garnish: Dried mint, 1 tbsp. Cooking oil. 2 tbsp.
Method: Like Aab-goosht, this aash does not need piaz-daagh or fried onion to start the cooking process with. Simply pour meat, onion, turmeric, salt and pepper and cover with water. Cook for one hour, or until meat is tender. Take the meat out and shred. Pass the broth through a strainer, leaving cooked onion and little particles out. At the same time, wash the split beans and cook with a pinch of salt until they are tender (not too soft), ideally with not much water left in the pot. Put it aside.
2. In a medium pot, pour the strained broth, shredded meat, cooked split beans and taste for adjustment. Add chopped dill and simmer for 5-10 minutes. At this stage you should have very little broth left in the pot. Turn the heat off and let the soup’s temperature drop to room’s temperature. Add your dripped yogurt and mix thoroughly. It can now be poured into the serving bowl.
3. For the topping: heat oil in a small pan and sprinkle dried mint in it. Remove from the heat as soon as the mint starts to turn to a dark green – that is, approximately in one minute. Pour over the aash in a shape you like.