Ash e Mast

Ingredients for 4 servings:

• some sunflower oil
• 500 g soup meat or mutton, lamb or beef
• 750 ml water
• 2 cubes of vegetable stock or beef stock
• 1 large onion(s)
• 2 cloves garlic
• 1 tsp mint, dried or fresh
• 200 ml short grain rice
• 200 ml Lentils, brown
• some soup greens (parsley, dill, leek), fresh or dried
• possibly salt
• 1 tsp pepper, approx.
• 600 g yogurt, room temperature

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Persian thick soup with yogurt, can also be prepared vegetarian

Finely chop the onion and garlic. Brown the meat in a deep pot with a little oil. Now add the finely chopped onion and garlic and fry until the onions are lightly toasted. Add the mint and stir to combine. Immediately deglaze with 750 ml of water and add the stock (vegetarian: vegetable stock). Now add the rice and lentils and cook until the rice and lentils are tender or cooked through. This can take about 1 hour. Add pepper and salt if desired and stir in the soup vegetables. Finally, stir in the yogurt and serve.