Mastava: Azerbaijani Herb Yogurt Soup

About This Recipe

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 — 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 — the freshness of the plain yogurt, the order of additions, the resting time at the end — 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.

Ingredients

Serves 4

• 500 mlplain yogurt
• 150 gwalnuts, finely minced
• 1 cupfresh dill, finely chopped
• 1/2 cupfresh mint, chopped
• 1/2 cupfresh cilantro, chopped
• 2 cupswater or vegetable broth

Instructions

1. 1

   Prepare walnuts

   Grind or finely mince walnuts. If using a food processor, pulse until fine but not into a paste.

2. 2

   Whisk yogurt

   In a large bowl, whisk yogurt with water or broth until smooth and well combined.

3. 3

   Add nuts and herbs

   Fold in minced walnuts and all fresh herbs. Season with salt and white pepper to taste.

4. 4

   Chill and serve

   Refrigerate for at least 1 hour. Serve cold, optionally garnished with extra walnut pieces and fresh herb leaves.

Variations

• •

  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.

Storage

Best consumed within a few hours of preparation due to fresh herbs. Refrigerate in an airtight container for up to 3–4 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 — refresh with a crisp garnish.

Frequently Asked Questions