hearty yogurt soup {ash-e-mast}: the mushroom soup that wasn’t

persian yogurt soup or ash

on making ash~a deliciously comforting and hearty yogurt soup:

the plan is to make a nice and creamy mushroom soup for dinner with the left over mushrooms from the ragout served at my dinner party a few nights ago. i even go as far as chopping the onion and slicing a few mushrooms before my mind begins to wander towards the fragrant bag of dried tarragon my mom recently brought back from her visit home. i briefly consider adding some to my soup before i find myself rummaging through  the refrigerator where i promptly find two nice bunches of cilantro, a bunch of korean chives (how good are those), and some flat leaf parsley. wow, who knew? all i can think of at this point is how badly i want (almost need) to make ash-e-mast (yogurt soup) the way my grandma made it: thick, hearty, fragrant, creamy, and loaded with tarragon. that is how my mind works- i just can’t help myself….can’t seem to stick to the (menu) plan most of the time! at this point, i have no choice but to make ash-e-mast. no spinach? check the freezer just in case. still no spinach. well, then, it’ll have to be a spinach-less ash. i say goodbye to the mushrooms (with just a tiny bit of guilt), and promise to use them soon in some sauce or other. out comes the dutch oven, a few grains of rice, split peas, turmeric. before i know it, i’m surrounded with the overwhelmingly familiar scents of {home}. and oh i miss my grandma so.

preparing ash-e-mast for 6-8:

 

yogurt soup

  • 1/2-1 cup long grain (basmati) rice
  • 1/2 cup slow cooking yellow split peas (lappeh)
  • 2 medium onions, thinly sliced and fried (see method for making piaz dagh)
  • 2 cups roughly chopped organic cilantro
  • 1/2 cup sliced green onions or chives
  • 1 cup roughly chopped organic flat leaf parsley
  • 3 cups baby spinach
  • 1/4 cup of fresh tarragon leaves (or slightly less dry tarragon)
  • 1-2 cups yogurt (european style) adjust amount to taste
  • 1/4 cup oil
  • 1-2 tsp turmeric
  • sea salt & pepper to taste
  • 4-5 cups good (preferably) home made chicken/beef/or vegetarian stock (chicken stock or broth)
  • 3-4 cups water Continue reading
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a dinner with friends: fragrant mushroom ragout, spaghetti with white beans, and a {dressed up} salad

a delicious vegetarian dinner with friends: citrusy salad, spaghetti with white beans, and mushroom ragout

for us, there are few things more enjoyable than small intimate dinners at home with friends. all you really need to make these gatherings special is simple delicious food (and drinks), fragrant flowers (my personal favorite factor), candlelight, and of course, good friends! we gathered with a few of ours last night to enjoy a dinner planned around the most inspiring seasonal produce (the ones that called to me at the market) i was able to find: ripe yellow and green heirloom tomatoes, crunchy and tender fennel bulbs, locally grown butter lettuce, fresh cayenne peppers, organic rainbow radishes, fresh parsley and thyme, and a variety of mushrooms. it was a good night. we ate and ate, shared great stories, and laughed a lot. as an additional bonus, we have leftovers for tonight. now that’s a great thing.
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