Yogurt and Herb Soup

This fusion recipe I created recently is quite versatile, you can alter the ingredients according to your taste or what you have available. It contains elements of Persian cooking, but it's a lot easier and quicker than the traditional Iranian "ash" or soup. And everything in it is great for your health.

Ingredients
*Herbs:
1 bunch of Cilantro, clean and clip stems (about a cup)
Several stems fresh dill (or 1-2 tablespoon dried), clean and clip stems
Several green onion tips, chopped

1 small white onion, thinly sliced
1 teaspoon ginger, finely chopped
2 table spoons olive oil (or other cooking oil)
4 cups broth (chicken or vegetable)
1 cup barley (or other grain/noodle)
1 cup lentils (optional)
Salt & pepper Cayenne pepper (or other red pepper, if you like it spicy)
1-2 fresh lemon (depending on your taste)
1 cup yogurt

Sauté white onions and ginger on medium-low heat in a large pot. Sprinkle a pinch of salt and turn occasionally until evenly golden brown. (you can speed up this step if in a hurry) . Add barley and/or lentils and sauté for a few minute before adding broth. Add pepper and lemon and simmer for 30 minutes, or until barley and lentils are well done. (this step can be quicker if you have already cooked barley/lentils, or use noodles instead-see below)

Add more broth to the soup depending on thickness you desire. Add cleaned & chopped herbs. If you substitute barley with egg noodles-add them at this point. Simmer on low heat for 15-20 more minutes.

A few minutes before serving, pour a little of the soup broth into a bowl and mix in yogurt-this way it doesn’t get lumpy. Add yogurt mixture back into the soup and simmer for a couple more minutes.

Noosh-e Jahn.


*the more herbs the better. you can alternate the herb mixture depending on your taste and what’s available. For example: parsley, mint, dill seeds, chopped spinach…you can also use dried or frozen, but fresh herbs taste the best.

If you try it, let me know how it went!