Green yogurt soup

Ashe Mast

Preparation info

  • Serves


    • Difficulty


Appears in

The Cooking of the Middle East

The Cooking of the Middle East

By Claudia Roden

Published 1991

  • About

This lovely fresh-tasting cold soup is Iranian. It is ideal for a summer day.


  • tablespoons olive oil
  • 1 large onion, chopped
  • 2 tablespoons


Heat the oil and cook the chopped onion until it is soft. Add salt and pepper to taste, the lentils and rice. Cover with the water, bring to the boil and simmer for 20 minutes or until the lentils and rice are tender.

Add the spinach, coriander, chives and parsley, and cook for 10 minutes or until the spinach is soft. Add a little more water if the soup is too thick. Let it cool.