Spiced Persian Yogurt Soup (Soup-e Mast)
"Experience the soul-warming embrace of Silk Road aromatics in this creamy, turmeric-infused Persian classic that perfectly balances tangy citrus notes with earthy, toasted spice."
Instructions
In a mixing bowl, whisk the yogurt until completely smooth. Add the flour, black pepper, and salt, and whisk thoroughly until no lumps remain.
Pour the yogurt mixture into a heavy-bottomed pot and place over medium heat. Cook gently, stirring continuously, to prevent curdling.
After about 10 minutes, when the soup begins to thicken slightly, stir in the chopped green peppers.
Lower the heat and let the soup simmer gently while you prepare the spice mixture.
In a small pan, heat the oil over medium heat. Add the garlic, ginger, cumin, turmeric, and curry powder, and sauté briefly until aromatic, being careful not to burn the spices.
Stir the chopped fresh coriander into the spice mixture, then immediately pour everything into the soup.
Cover the pot and continue cooking on low heat for another 10 minutes, allowing the flavors to meld.
Stir gently once more and serve the soup warm.