Ash-e Maash

Whole mung-bean and rice soup with herbs and prepared kashk.

Preparation: 15 min · Cooking: 1 hr · Total: 5 hr 15 min · 2 servings

Ingredients

• 120 ml Whole green mung beans, measured DRY before soaking
• 60 ml Dry basmati rice, measured BEFORE rinsing
• Small raw onion, prepared as directed — 1
• 0.5 tsp Ground turmeric
• 80 ml Fresh dill, measured AFTER chopping
• 80 ml Fresh coriander, measured AFTER chopping
• 80 ml Fresh parsley, measured AFTER chopping
• 960 ml Initial hot soup cooking water
• 480 ml Mung-bean soak water, DISCARDED
• 1 tbsp Ghee
• 2 tbsp Prepared pasteurized Persian dairy kashk FOR GARNISH
• Salt, to taste
• Black pepper, to taste
• Additional boiling water ONLY if needed; measure additions (optional)

Instructions

1. Soak the measured dry mung beans in their separate 480 ml base water for 4 hours at 4°C or colder.

   Soak the measured dry mung beans in their separate 480 ml base water for 4 hours at 4°C or colder. Add measured soak water if needed for coverage.

   First check: 14400 seconds

2. Drain and discard mung-bean soak water, then rinse the beans.

   Drain and discard mung-bean soak water, then rinse the beans. Rinse the separate dry rice and keep it ready for the cooking pot. The base soak began with 480 ml separate water.

3. Check the prepared pasteurized kashk label for ingredients, allergens and required heating.

   Check the prepared pasteurized kashk label for ingredients, allergens and required heating. Heat it as directed before a garnish is served; plain whey or raw homemade kashk is not a substitute.

4. Fry sliced onion in the measured ghee over medium heat, checking from 6 minutes until golden without burning.

   Fry sliced onion in the measured ghee over medium heat, checking from 6 minutes until golden without burning. No extra garnish fat is included.

   First check: 360 seconds

5. Stir turmeric and black pepper to taste into the onion over medium heat for about 30 seconds.

   Stir turmeric and black pepper to taste into the onion over medium heat for about 30 seconds. The pepper is explicitly an ingredient, not an unlisted addition.

   First check: 30 seconds

6. Add the drained mung beans, rinsed rice and separate 960 ml hot cooking water.

   Add the drained mung beans, rinsed rice and separate 960 ml hot cooking water. Bring to a controlled boil.

7. Cover normally and simmer over low heat from 35 minutes until mung beans soften.

   Cover normally and simmer over low heat from 35 minutes until mung beans soften. Continue as needed; one exact minute does not guarantee every bean bursts.

   First check: 2100 seconds

8. Wash and finely chop the herbs.

   Wash and finely chop the herbs. Measure 80 ml each dill, coriander and parsley AFTER chopping for the base.

9. Add all the measured herbs and simmer uncovered over low heat from another 15 minutes.

   Add all the measured herbs and simmer uncovered over low heat from another 15 minutes. Ensure mung beans and rice are fully tender, adding only measured boiling water if needed.

   First check: 900 seconds

10. Season with salt and divide the soup between bowls.

    Season with salt and divide the soup between bowls. Swirl the prepared label-compliant kashk over the portions without adding unmeasured dilution water.

Tips

• Cup = 240 ml; tbsp = 15 ml; tsp = 5 ml. Ingredient amounts scale exactly; instruction amounts describe the base 2 servings. Process waters, retained cooking water, infusion and derived liquids are separate, not guaranteed consumed yields. Times are first checks; keep the same method across scales.

Common mistakes

• Do not restore old draft ingredients or treat colour, fixed times, meat fat percentage or stirring direction as safety guarantees. Keep raw foods and used tools away from ready-to-eat portions.

Substitutions

• Only explicitly listed alternatives are included. Check package ingredients, allergens and required cooking; use pasteurized dairy and the specified dry/cooked pulse states.

Storage

Cool promptly in shallow portions, ideally refrigerating within 1 hour at 4°C or colder. Use within 24 hours. Follow any shorter product use-by limit; this selected household limit is not validated shelf-life evidence.

Reheating

Reheat only the portion needed, at most once, to 74°C throughout. Rice must have been chilled promptly and used within 24 hours; reheating does not rescue mishandled food.

About this recipe

Ash-e Maash is presented as the owner's Iranian household version or stated adaptation. Ancient origins, royal exclusivity, therapeutic benefits and universal customs are not independently authenticated.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.