Refreshing cold soup with walnuts, herbs, and yogurt β perfect for summer in the Caucasus.
Mastava is a traditional Azerbaijani soup that's served cold and is beloved in the summer months. It combines the cooling creaminess of yogurt with finely minced walnuts and a medley of fresh herbs including mint, dill, and cilantro. The result is a refreshing, herbaceous soup with a slightly nutty texture that's both elegant and deeply satisfying. Rooted in the everyday cooking of Iranian Azerbaijani kitchens, Mastava: Azerbaijani Herb Yogurt Soup balances technique and tradition: the plain yogurt is treated with care, drawing on time-honoured ratios that locals have refined across generations. The dish carries an unmistakable sensory signature β aromas that fill the kitchen as it cooks, layered textures that reveal themselves bite by bite, and a depth of flavour that comes from patient seasoning rather than shortcuts. Whether served as a weeknight soup or as the centrepiece of a celebratory table, it reflects a regional pantry where local produce, seasoning habits and cooking vessels shape the final result. Home cooks who make this dish often note how forgiving it is once the core method is understood, and how a few small choices β the freshness of the plain yogurt, the order of additions, the resting time at the end β separate a good version from a memorable one. This recipe walks through those choices so the dish arrives with the character it has on its home turf.
Serves 4
Grind or finely mince walnuts. If using a food processor, pulse until fine but not into a paste.
In a large bowl, whisk yogurt with water or broth until smooth and well combined.
Fold in minced walnuts and all fresh herbs. Season with salt and white pepper to taste.
Refrigerate for at least 1 hour. Serve cold, optionally garnished with extra walnut pieces and fresh herb leaves.
Chill everything before serving for best results.
Don't blend the walnuts into a paste; keep them minced for texture.
Serve within 2 hours of adding herbs for best freshness.
Source the freshest plain yogurt you can find β it is the flavour anchor of the dish.
Season in layers as you go; tasting at each stage prevents a flat or over-salted final result.
Add grated cucumber for crunch
Include crispy fried onions on top
Add chickpeas for extra substance
Vegetarian: replace the main protein with mushrooms, paneer, tofu or hearty beans for a meat-free version.
Spicier: add fresh chilli, a chilli paste or a pinch of cayenne with the aromatics for a warmer profile.
Best consumed within a few hours of preparation due to fresh herbs. Refrigerate in an airtight container for up to 3β4 days. Reheat gently on the stove over low heat with a splash of water or stock to loosen, or microwave at 60% power covered so it warms without drying. Freezes well for up to 2 months in portioned containers; thaw overnight in the fridge before reheating. Dishes built on dairy or fried elements may shift in texture after freezing β refresh with a crisp garnish.
Mastava is a summer staple in Azerbaijan and surrounding regions, where yogurt-based cold soups are traditional in the warm season. It showcases the Caucasian love of fresh herbs and walnuts.
Make the base up to 4 hours ahead, but add fresh herbs just before serving to preserve their flavor and color.
Use whatever fresh herbs you have. Parsley, chives, and green onions are good substitutes.
Yes β most components hold well in the fridge for a day or two. Reheat gently with a splash of liquid to bring it back to life.
If plain yogurt is hard to find, the closest substitutes share its texture and water content. Adjust seasoning slightly since substitutes often carry less character of their own.
Per serving Β· 4 servings total
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