Ash-e Mast

After seeing Nigel Slater on TV eating Ash-e Reshteg on the streets of Tehran I did a little research into other Persian soups and came across this interesting yogurt based dish called Ash-e Mast. It was very tasty. As with many things it tasted even better cooled down overnight and gently reheated the following day.

Ingredients
serves 4

6 - 8 shallots, peeled and grated into a pulp
500ml plain yogurt, (full fat)
562ml lukewarm water
225g cooked chickpeas
200g cooked lentils
50g brown rice
4 spring onions
1 tbsp plain flour
1.5 tsp salt
0.5 freshly ground pepper
30g fresh coriander, finely chopped
15g fresh dill, chopped
5g fresh mint, finely chopped
50g butter
2 garlic cloves, crushed

handful of almonds, skinned and toasted

Method


In a large heavy-bottomed saucepan add the grated shallots, uncooked rice, flour and yogurt. Mix them all together and thin out with the lukewarm water. 

Place the pan on a medium to low temperature and cook very slowly. Bring it up to just under a simmer and continue for a good 20 minutes. Stirring regularly as to stop the rice from catching.

Next add the cooked lentils and chickpeas and continue to simmer until the rice is cooked. It should have thickened but if it's too thick add a little warm water.

In the meantime, melt the butter on a low heat and then add the crushed garlic and chopped mint. When the garlic has begun to colour set aside to infuse for a while.

Once the rice has cooked add the chopped coriander and dill. Stir through the soup. Turn the heat down and season well with salt and pepper.

Blanche the almonds for a minute in boiling water. Pour over cold water to make them easier to handle then simply peel off the skin. Slice them in half (width way) then place in a dry hot frying pan to toast. 

Serve in a bowl with a drizzle of the minted garlic butter, a sprinkle of thinly sliced spring onions (green) and a few toasted almonds.