I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. This site has been my online "home base" for almost twenty years. It was originally built on the premise that once you own over 100 cookbooks (raise your hand!) it's time to stop buying and start cooking. This site chronicles a cookbook collection one (vegetarian) recipe at a time. But there's more to the story now that we're a few decades into it here's a little background on me and the site…
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Honest and Tasty | 2015-10-01 06:58:48 |  44,931 Views |
Aashe Doogh – A delicious Persian soup based on yoghurt
I'm Heidi – This site celebrates cooking and aims to help you incorporate the power of lots of vegetables and whole foods into your daily meals. The recipes you'll find here are vegetarian often vegan and written with the home cook in mind. Learn more about me and the site
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This soup is a test of patience and self-control. If you’re easily distracted skip it. If you can handle a half hour of concentrated stirring maybe even longer you’ll be rewarded with a beautiful herb soup made with Persian yogurt called Ashe Mast. This is a vegetarian version—chickpeas lentils brown rice and herbs all soaked in a thin savory yogurt broth. Each bowl is finished with a drizzle of garlicky mint butter. Lately I’ve been leafing through my old cookbooks late at night. I used Maideh Mazdeh’s Ashe Mast recipe from In a Persian Kitchen as a starting point. Her cooking technique requires you to hold the broth gently as it cooks. You don’t want the yogurt to curdle or break—which means you can’t let the mixture get too hot. Things can go downhill fast if you’re not careful. That being said I want to encourage those of you who are up for a challenge to take a deep breath step up to the stove and stay there with this beautiful yogurt broth until it thickens and you know it’s done. And now that I’ve cooked this a few times I have some thoughts and shortcuts that I’ll jot down below.
