Ash Mast — Yogurt and Chickpea Soup with peas

Name: Ash Mast — Yogurt and Chickpea Soup with peas
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4
Cuisine: persian
Ingredients: 25 ml olive oil; 150 g onion; 8 g garlic; 2 g ground turmeric; 4 g salt; 1 g black pepper; 1400 ml water; 80 g basmati rice; 300 g fully cooked chickpeas; 40 g fresh dill; 40 g fresh coriander; 350 g halal-certified plain yogurt; 120 g green peas

Ash Mast — Yogurt and Chickpea Soup with peas. Independently written modern Persian halal variation, with broad culinary inspiration from Najmieh Batmanglij, Joon: Persian Cooking Made Simple,…

25 ml olive oil
150 g onion
8 g garlic
2 g ground turmeric
4 g salt
1 g black pepper
1400 ml water
80 g basmati rice
300 g fully cooked chickpeas
40 g fresh dill
40 g fresh coriander
350 g halal-certified plain yogurt
120 g green peas

Use fresh or frozen peas. Finely chop onion and garlic; Rinse rice and chop herbs; beat yogurt smooth in a separate bowl. Temper yogurt with a ladle of warm soup before stirring it into the finished soup off heat.
Soften onion in oil for 6 minutes; add garlic and turmeric for 30 seconds. Add water, dried pulses or grains and main vegetables. Bring to a boil, cover and simmer for 30–35 minutes until pulses and grains are tender.
Add fully cooked beans, fresh herbs and variation vegetables; simmer 12–15 minutes until vegetables are tender. Stir in tempered yogurt after removing from heat.
Stir in salt and pepper; thin with a little hot water if required. Divide into four bowls and serve. Cool leftovers in shallow containers and refrigerate at 4 °C within 2 hours.
Photo: E4024 — Wikimedia Commons, CC BY-SA 4.0. Source: https://commons.wikimedia.org/wiki/File:Yayla_soup_from_Turkey.jpg Licence: https://creativecommons.org/licenses/by-sa/4.0 Resized and converted to JPEG; no crop. Yogurt soup from another tradition illustrates the yogurt and rice combination; this Persian version includes chickpeas and herbs.