Ash e mast soup

Wipe out the pot, add the oil, and heat over medium-low heat. Add the garlic and red pepper, and cook for 3 minutes or until the garlic is sizzling and fragrant but not browned. Add the fava beans and 5 to 6 cups of water to completely cover the beans. And the rosemary, increase the heat to high, and bring the water to a boil. Reduce the heat to medium and simmer, partially covered, for 45 to 55 minutes or until the beans are tender. Some of the beans will break down, others will remain whole or in chunks. Add a little more water if the soup seems too thick. Discard the rosemary sprigs and season with salt and black pepper.

1 cup (250ml) plain or homemade yoghurt (if you use Greek yoghurt dilute with a little water)
1 cup medium grain rice, washed and drained
1 egg yolk
1 tablespoon plain flour
20g butter
4-5 cups water
2 cloves garlic, finely chopped
1 small leek, finely chopped
3/4 cup (loosely packed) coriander leaves, finely chopped
1/3 cup (loosely packed) dill leaves, finely chopped
1/3 cup (loosely packed) mint leaves, finely chopped, plus extra 3 tablespoons to garnish
200g (1/2 can) chickpeas, drained (optional)
2 tablespoons vegetable oil, plus extra 2 tablespoons for garnish
Sea salt and freshly ground black pepper

Ash e mast soup

ash e mast soup


ash e mast soupash e mast soupash e mast soupash e mast soupash e mast soup