Yogurt Soup, Shirazi style آش ماست شیرازی

Ingredients:

1-Boneless skinless chicken breast,

2-One cup rice,

3-One cup yellow split peas,

4- 1 or 1/2 cup dill ( I used 50 gr frozen chopped dill-box) ,

5-one onion,

6- 7 or 8 cloves of Garlic,

7- one kilo full fat Yogurt,

Saffron, turmeric, pepper and salt if you don’t use beef stock.

*optional: 350 ml jar of Beef bouillon (beef stock), 2 or 3 tablespoon of dried mint

“when you add beef stock into food there is no need to add extra salt “, BUT  ”you should always taste your dish and season towards the end if needed”

 

Place chicken breasts in a pot, Add a cup of water, salt and saffron, cook for 20 min,

after getting cold the chicken breast make them strips, put it aside

Rinse the split peas, place them into water 3,4 hours befor cooking, change the water 2,3 times

Place the split peas in a saucepan and add water to cover by about 1 inch.Bring the water to a boil, cover tightly with a lid, do not add Salt at this time, for cooking cereals should not add any salt, since salt makes them firm at the time of cooking process,

 remove the foam from top of the boiling split peas

chop garlic cloves finely

Stir-Fry chopped Garlic in vegetable oil

add one teaspoon turmeric

place rice in a pot, saffron, 2 cups of water, turn on the heat and Bring to the boil and simmer for 15 minutes or until the rice is tender

add cooked split peas to the pan

If you like you can pour the beef stock into the pan,  stir it thoroughly (this is optional)

then add fried garlic

“frozen chopped dill-box”

I added 50 gr frozen chopped dill-box, and more boiled hot water

stir well thoroughly, cover the pan and simmer for about 30 min on low heat

make sure all the ingredients are fully cooked, Boil until the soup is thick,  Taste and adjust seasoning,

Stir several times during cooking, and be careful that the heat is not too high,

***Turn off the heat***

Remove pan from heat and set aside, after 5 min add 1 kilo full fat yogurt

stir well (and season to taste if needed)

Slice the onion in narrow rows,

 stir-fry in some oil, until nicely golden

Remove the pan from the heat, add the mint and fry briefly in the remaining heat

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