Story No. 1:
To be honest I didn’t like Aash-e Māst as I was a child! There’s a saying in Persian which says: “Youth, its ignorance and immaturity”. I was a very clear example of that I suppose
Magnificent combination of taste of beans and yogurt with sharp and fresh smell of dill and fried onions and garlic couldn’t go more professional in my opinion than in my mommy’s recipe! Aash, an in particular Aash-e Māst, is my favourite light supper which could be served with/without chicken. The warm version is perfect for winter evenings and the cold one for summer time.
have a spoon and you will fall in love with it, as I did
Ingredients for 4 people:
- 1 cup of black eyed beans
- 1 cup of rice (it's better to have Iranian rice for more taste and smell)
- 500 gr. plane yogurt (a bit sour one will yadet better)
- 1 small bunch of dill (up to your taste you can use more or less amount)
- 1 big white or yellow onion
- 2 whole garlic
- salt, pepper, turmeric
- half a chicken breast (optional)
Instruction:
1. Cook beans
for around 2 hours until they're partly soft
2. Boil chicken breast with a bit of turmeric, salt and pepper until it's cooked and then cut it into small pieces (optional)
3. Add rice (and chicken if you cook with chicken) to the beans and let them cook for another hour on a medium heat
4. Chop dill and onion, smash garlic, fry chopped onions and smashed garlic
5. Add them to the pot after rice is completely soft
6. Give the mixture a twist and reduce the heat
7. Whip yogurt with salt to have a bit salty creamy yogurt
8. Add whipped yogurt slowly to your pot
9. Give it another twist and let it cook until they all come together