Yogurt Soup

Name: Yogurt Soup (Osh-e mast)
Prep time: 10 min
Cook time: 2 h 50 min
Total time: 3 h
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: ½ teaspoon turmeric; ½ cup (100 g) dried chickpeas, soaked in water overnight, drained; 1 teaspoon sea salt; ¼ teaspoon freshly ground black pepper; ¼ cup (60 ml) oil; 2 large onions, peeled and thinly sliced; 2 tablespoons oil; 1 onion, peeled and thinly sliced; 10 cloves garlic, peeled and sliced; 3 teaspoons dried mint flakes; ½ cup (50 g) chopped fresh spring onions; 2 cups (170 g) chopped fresh cilantro or ½ cup (40 g) dried; 1 cup (85 g) chopped fresh dill weed or ¼ cup (20 g) dried; ¾ cup (60 g) fresh chopped tarragon; 10 cups (2.4 l) water; ½ cup (100 g) lentils; 1 cup (85 g) chopped fresh parsley or ¼ cup (20 g) dried; 1 cup (200 g) rice; 1 pound (450 g) ground chicken thighs (or ground beef); 1 onion, peeled and grated; 2 tablespoons chopped fresh parsley; 1 pound (450 g) ground chicken thighs (or ground beef); 1 pound (450 g) fresh spinach, washed and chopped, or frozen; 2 tablespoons dried fenugreek; 3 cups (750 g) yogurt, beaten for 5 minutes; 3 turnips, peeled and diced

Osh-e mast

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
3 hr

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

Broth

¼ cup (60 ml) oil
2 large onions, peeled and thinly sliced
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Asia
Iran
Gluten-free
Southeast Asia
Soup

Method

To make the broth: Heat the oil in a large pot over medium heat until hot. Brown the onions, salt, pepper, and turmeric. Add the chickpeas and lentils and sauté for 1 minute. Pour in the water. Bring to a boil, reduce heat to low, cover, and simmer for 35 minutes.
To make the meatballs: In a mixing bowl, combine the grated onion, ground chicken, salt, pepper, t