Ash-e Doogh (آش دوغ (āsh-e dugh))
Overview
Ash-e doogh is a tangy yogurt soup from north-western Iran. Rice and cooked chickpeas are simmered in doogh, a salty drink of yogurt and water, which is stirred constantly so it does not split. Large handfuls of chopped fresh herbs such as dill, coriander, parsley, tarragon and leek are added, along with small meatballs of minced lamb or beef. The soup is finished with a sizzling topping of dried mint fried in oil and crispy onions. It is thick, sour and fragrant, and it can be served hot in winter or warm in summer. Many families make a meatless version with only herbs and grains.
History
Ash is the Persian word for a thick soup, and there are dozens of kinds across Iran. Ash-e doogh is especially linked to the city of Ardabil and the province of Azerbaijan in north-western Iran, where yogurt and herbs are plentiful. It has been cooked there for generations and is valued as a light, cooling dish that is good for digestion.
Main ingredients
Doogh (yogurt drink), rice, chickpeas, fresh herbs, meatballs, dried mint. The soup is built on doogh and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Chickpea soups · Yogurt soups · Rice soups · Mint soups · More soups from Iran
Recipe
Method
- 1
Whisk the doogh with the egg and heat slowly, stirring constantly until it boils.
- 220 min
Add the rice and simmer for 20 minutes, stirring often.
- 320 min
Add the chickpeas, meatballs and herbs and cook for 20 minutes more.
- 4
Fry the mint in hot oil and pour over the soup with the fried onion.
- ✓
Serve. About 1h 25m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
