Aashe Mast (with Yoghurt)

Winter is here!I will be making lots of hearty warming soups, called "Aashe" in farsi.

The soups are easily made and relatively cheap so here is one "Aashe"soup recipe the first of many!

This Aashe Mast is a thick soup the  recipe has been handed down to me from my mother in law, during my time in Iran in the 80's The recipe is from Iran's Azerbaijan.  What you will need for this delicious Ashe is as follows:

Yoghurt Soup (Aashe Mast)

• Coriander-parsley-baby spinach leaves all in equal amounts washed and cut in small pieces around 500grams or more
• Bulgar Wheat 200grams
• Butter 2 tbs
• Cooked Rice Cup full
• Spring onions 3-4 finely chopped
• Cooked Chick Peas 1  can  400gram
• Chicken Stock  Pint plus more if required
• Salt & Pepper                               
• Natural Yoghurt  2 Tablespoons or as much as you like!

Put the Bulgar Wheat in a medium saucepan and rinse through.

Add enough water to cover the bulgar wheat add the butter.

Bring to the boil and then simmer around 10 minutes.

Add the chicken stock and cooked rice, use left over rice!

Bring to the boil.
Now add all the green vegetables and turn the heat down low and simmer for around 30 minutes.

Add the tin of cooked Chick Peas with the juice and bring to the boil.Check the Aashe for seasoning.

Dont forget to stir the Aashe now and again.

Simmer again for 10-15mintes the Aashe should now be thick.

When its cooked turn off the heat and let it cool for 10 minutes.

When you have dished the soup into your bowl  add two tablespoon of natural yoghurt.

The thicker the natural yoghurt the better! Serve with heated Pitta Bread ....