Persian yogurt soup - ashe mast recipe | 92 calories
Persian yogurt soup - ashe mast: water, yogurt, chickpeas, peas, rice, onions, butter, egg, sesame seeds, parsley, salt, garlic, cornstarch, peppermint, dill weed, pepper
Keywords
- water
- yogurt
- chickpeas
- peas
- rice
- onions
- butter
- egg
- sesame seeds
- parsley
- salt
- garlic
- cornstarch
- peppermint
- dill weed
- pepper
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Cooking tools:
- Stove
- Stockpot
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Colander
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Wooden spoon
- Ladle
- Serving bowl
- Fine-mesh sieve
Ingredients
- Onions · raw: 1 small
- Yogurt · plain · whole milk · 8 grams protein per 8 ounce: 4 cup
- Rice · brown · long-grain · raw: 0.5 cup
- Peas · green · split · mature seeds · raw: 0.5 cup
- Egg · whole · raw · fresh: 1 large
- Cornstarch: 1 tbsp
- Water · bottled · generic: 4.5 cup
- Salt · table: 1.5 tsp
- Spices · pepper · black: 0.5 tsp, whole
- Onions · young green · tops only: 0.75 cup chopped
- Parsley · fresh: 0.5 cup chopped
- Dill weed · fresh: 0.25 cup sprigs
- Chickpeas · (garbanzo beans, bengal gram) · mature seeds · cooked · boiled · without salt: 2 cup
- Butter · without salt: 4 tbsp
- Garlic · raw: 3 clove
- Peppermint · fresh: 3 tbsp
- Salt · table: 1 dash
- Seeds · sesame seeds · whole · roasted and toasted: 50 g
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