Mastawa (ماستوا) — Afghan Rice and Yogurt Soup with Lamb Meatballs

• 500 gGround lamb (85–90% lean) (Chilled for easier shaping)
• 120 gYellow onion, finely grated (About 1 medium onion)
• 10 gGarlic, finely minced (About 2 cloves)
• 15 gFresh cilantro, finely chopped (Tender stems included)
• 2 tspGround coriander
• 1 tspGround black pepper
• 8 gFine sea salt (About 1 1/4 tsp)
• 1Egg (Helps bind)
• 60 gCooked split chickpeas (chana dal) or cooked yellow split peas (Optional but traditional in some homes; mash lightly)
• 180 gBasmati rice (Rinsed until water runs mostly clear)
• 1500 mlWater
• 150 gYellow onion, finely diced (About 1 large onion)
• 15 mlNeutral oil (About 1 tbsp)
• 1 tspTurmeric
• 2 tspDried mint
• 500 gPlain whole-milk yogurt (Unsweetened; Afghan-style or Greek works)
• 1Egg yolk (Stabilizes yogurt to prevent curdling)
• 12 gAll-purpose flour (About 1 1/2 tbsp; helps stabilize)
• 20 gFresh dill, chopped (Or use cilantro if preferred)
• 20 gFresh cilantro, chopped
• 15 mlLemon juice (About 1 tbsp, for brightness)

Instructions

1. 1

   Make the meatball mixture by combining ground lamb, grated onion, garlic, chopped cilantro, ground coriander, black pepper, salt, egg, and the lightly mashed cooked split chickpeas (if using). Mix for 60–90 seconds until cohesive and slightly tacky, then cover and refrigerate for 10 minutes so the mixture firms up and shapes cleanly.

2. 2

   Shape the meatballs into 24 pieces of about 25 g each, rolling them firmly so they hold together in the simmering soup. Place them on a tray and keep them chilled while you start the soup base, which helps prevent the fat from melting too quickly and breaking the meatballs.

3. 3

   In a large pot, heat the oil over medium heat and sauté the diced onion for 8–10 minutes until golden and sweet-smelling. Stir in the turmeric and dried mint for 20 seconds to bloom the spices, then add 1500 ml water and bring to a gentle boil.

4. 4

   Add the rinsed basmati rice and the soup salt, then reduce heat to maintain a steady simmer. Cook for 12–15 minutes, stirring every 2 minutes so the rice does not stick and the starch begins to lightly thicken the broth.

5. 5

   Lower the heat so the pot is barely simmering, then slide in the meatballs one by one. Do not stir for the first 5 minutes so the meatballs set; after that, stir gently to prevent sticking and simmer for 12–14 minutes until the meatballs are cooked through.

6. 6

   While the meatballs cook, whisk the yogurt, egg yolk, and flour in a bowl until completely smooth and lump-free. Slowly whisk in 250 ml water to make a pourable mixture, which helps it blend into the hot soup without curdling.

7. 7

   Temper the yogurt by whisking in 250 ml of hot broth from the pot, adding it gradually over 60 seconds. Pour the warmed yogurt mixture back into the pot in a thin stream while stirring constantly, and keep the heat low so the soup never reaches a hard boil.

8. 8

   Simmer the soup gently for 8–10 minutes, stirring frequently, until it looks creamy and lightly thickened and the rice is fully tender. Stir in the chopped dill, chopped cilantro, and lemon juice, then cook 1 more minute and remove from heat to rest for 5 minutes before serving.