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Persian Yogurt Soup (Ashe Mast) Recipe

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Persian Yogurt Soup (Ashe Mast)
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Servings: 12

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, grated on box grater (about 1 cup grated)
  • 2 tablespoon grated fennel bulb (using the same box grater)
  • 1/2 cup brown basmati rice, well rinsed
  • 1/2 cup yellow lentils, well rinsed
  • 
4 1/2 cups vegetable broth
  • 1 large egg
  • 4 cups FULL FAT plain yogurt (I used Brown Cow with cream top)
  • 1 tablespoon cornstarch
  • 1 1/2 teaspoons fine grain sea salt
  • 1/2 teaspoon freshly ground pepper
  • 3/4 cup chopped green onions
  • 1/2 cup chopped parsley or cilantro
  • 1/4 cup chopped fennel fronds
  • 
2 cups cooked chickpeas, or more to your liking
  • 4 tablespoons unsalted butter
  • 3 medium cloves garlic, finely chopped
  • 1 tablespoon chopped mint

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Nutrition Facts

Amount Per Serving %DV
Serving Size 123g
Recipe makes 12 servings
Calories 512  
Calories from Fat 250 49%
Total Fat 29.52g 37%
Saturated Fat 5.87g 23%
Trans Fat 0.0g  
Cholesterol 28mg 9%
Sodium 11mg 0%
Potassium 711mg 20%
Total Carbs 56.2g 15%
Dietary Fiber 3.2g 11%
Sugars 0.78g 1%
Protein 9.48g 15%
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