Fannie's Persian Soup -- Ash*

1 hard boiled egg chopped
1 T. parsley
1/2 c. raisins (or any dried fruit)
1/4 c. green tops of onions or chives, chopped
2 to 3 c. plain yogurt
2 tsp. salt
1/2 c. sour cream
1/2 tsp. white pepper
2 sm.-med. cucumbers, chopped
1 T. lemon juice
1 c. cold water or milk
1 T. fresh dill or 1/2 tsp. dill seed

Put all ingredients in a big bowl. Mix well. Let soup stand in refrigerator 2 to 3 hours at least. (May be made day before; keeps very well for several days). When serving, garnish with parsley and/or fresh dill and float an ice cube in each serving.

*ASH is a very popular meal among the Persians. In the old days, the Persians were famous for the varieties of ASH (soup to us) which they could prepare. The Persian word for "cook" is ash-paz, literally "maker of soup". The word "kitchen" in Persian is ash-paz-khaneh, that is "the house of the cook". This should indicate the importance of the word ASH and the role that soup used to play in the lives of ancient Persians.