Wednesday, May 30, 2012

Asheh Mast ~ Persian Herb & Yogurt

by My Persian Kitchen on December 7, 2009


2 onions

4 cloves garlic

1/2 lb extra lean ground beef

1/2 cup chickpeas, dried

1/3 cup rice

1 bunch parsley, equivalent to 4 cups

1 bunch cilantro, equivalent to 3 cups

1 bunch mint, equivalent to 2 cups

1 bunch green onions or chives

1/4 + 1/8 tsp turmeric


This is a pretty easy ash to make. These few ingredients make up for a very delicious and hearty soup.

Saute one of the onions and 3 garlic cloves until translucent. Add 1/4 tsp turmeric give it a stir. Then add chickpeas. Give them all another stir. Add 4 cups of water, a dash of salt, cover and cook for one hour.

In the mean time, grate the second onion and one garlic clove. Place in a bowl and add 1/8 tsp turmeric, salt and pepper.

Mix well together. Add meat and mix it all well.

Make meatballs with the meat mixture about the size of a cherry.

Add rice to the beans along with 3 cup of water. Cook for 15 minutes longer.

Rough chop your herbs.

Add meatballs to the beans and rice. Add salt & pepper to adjust seasoning.

Add herbs cover and cook for 2 hours on low. While cooking make sure to stir the pot every so often to make sure that the bottom doesn’t stick. Further adjust seasoning if needed.

Once the Ash is ready you can either add 2 cups of yogurt to the pot or a dollop of yogurt to each bowl. If you are adding the yogurt to the pot, let it warm through gently making sure it does not boil.

This recipe made a nice pot full of ash. Remeber that you can always freeze the leftovers and eat them later!


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