Spiced Persian Yogurt Soup with Turmeric and Cumin (Soup-e Mast)
"**Origin & History** Soup-e Mast belongs to a venerable family of Persian yogurt-based soups that stretch back to ancient Iran, where fermented dairy was prized for both nourishment and digestion. Long before refrigeration, yogurt offered a stable, protein-rich foundation for soups enjoyed warm in cooler seasons or gently heated in spring. Variations of yogurt soups appear across the Iranian plateau, Anatolia, and the Caucasus, each reflecting local spices and herbs, yet Persia’s versions remain distinguished by their restrained balance and aromatic depth. **Comparison & Differentiation — Why This Version** Unlike the more austere Iranian classics that rely primarily on dried mint or simple herbs, this premium interpretation layers turmeric, cumin, ginger, and a subtle curry profile for added warmth and complexity. The inclusion of flour, carefully whisked into the yogurt, stabilizes the soup and creates a velvety texture without heaviness—an old professional technique rarely explained in home recipes. Fresh green peppers add gentle heat and vegetal brightness, setting this version apart from purely herbal or sour-forward styles. **Sensory Experience & Pro Tips** On the palate, the soup is luxuriously smooth, lightly tangy, and perfumed with golden spices. The aroma opens with toasted cumin and turmeric, followed by the mellow sweetness of cooked yogurt. Serve it warm—not boiling—with flatbread or rice. For an elegant presentation, finish with a drizzle of spiced oil and a scatter of fresh coriander."
Health Benefits
Instructions
Whisk the yogurt until perfectly smooth, then incorporate the flour, salt, and black pepper until lump-free.
Transfer to a heavy-bottomed pot and cook gently over medium heat, stirring constantly to prevent curdling.
Once slightly thickened, add the finely chopped green peppers and reduce the heat to low.
In a separate pan, warm the oil and briefly sauté garlic, ginger, cumin, turmeric, and curry powder until fragrant.
Fold chopped fresh coriander into the spices and immediately stir the mixture into the soup.
Cover and simmer gently for 10 minutes, stirring occasionally, then serve warm.