How to Make Simple Yogurt Soup (Ash-e Doogh) with Rice in No Time, a Delicious Local Dish + Key Tips

Ingredients for Simple Ash-e Doogh with Rice

• 1.5 cups cooked chickpeas

• 1 cup rice

• 2 liters sour yogurt

• 200 grams vegetable mix for Ash

• 2 cloves garlic (optional)

• Salt and pepper to taste

• 1 medium onion

  

  

• Preparation of Simple Ash-e Doogh

• Preparing the Ingredients
  First, soak the chickpeas in cold water for 8 to 24 hours to remove the gas. Drain them, then cook in a pot for about an hour (or 30 minutes in a pressure cooker). For Ash-e Doogh, chickpeas should be cooked beforehand.

  Also, soak the rice for 2 to 3 hours to soften it, and be sure not to add salt to the rice.

• Initial Cooking of Ingredients
  In a bowl, add rice, flour, and egg (if you prefer, you can skip the egg). The egg is added to prevent the soup from curdling when the yogurt is added. Mix the rice, egg, and flour thoroughly, then add water and stir. Finally, pour the mixture into the pot, add the yogurt, and stir.

  Place the mixture in a suitable pot and simmer over low heat, stirring continuously until it begins to boil. Once it boils, add the cooked chickpeas and increase the heat slightly. No further stirring is required; just cover the pot and let the soup cook and thicken.

  Note 1: If using locally made sour yogurt, first mix the egg, flour, and rice with water before adding the yogurt to balance the sourness.
  Note 2: Stir the mixture continuously over low heat to prevent the soup from curdling. Continue stirring for about 30 to 40 minutes.

  

  

  

  Preparing the Vegetables
  Once the Ash-e Doogh has boiled, add the cooked chickpeas and cover the pot to cook the ingredients well. When the ingredients are fully cooked, prepare the vegetables, typically consisting of cilantro and leek, though you can add a little dill and a few mint leaves. Chop the vegetables finely since they are added near the end of cooking.

  After preparing the vegetables, peel and chop the garlic.

  Note: The amount of vegetables in Ash-e Doogh should be minimal to maintain the soup's white color.

• Final Cooking of Ash
  Once the rice has softened, add the mashed garlic and salt and pepper to taste. Be careful with the salt, as the yogurt may already have enough. Finally, add the vegetables to the Ash, stir, and let it cook for about 15 more minutes. Your Ash-e Doogh is now ready to serve.

  

• Additional Tips for Preparing Simple Ash-e Doogh with Rice
  Making Ash-e Doogh is easier than making Ash-e Reshteh, but it requires patience and attention. If the soup isn’t stirred properly after adding the yogurt in the early stages, it could curdle, just like when making Ash-e Reshteh with yogurt. Be sure to stay close to the pot during the early stages of cooking for the best results.

Choosing the Right Yogurt for Ash-e Doogh
Selecting the right yogurt is crucial for making a delicious Ash-e Doogh. The best choice is naturally sour yogurt, as it adds authentic flavor and makes the soup thicker and tastier. You can use industrial yogurt, but the flavor may differ slightly.

Choosing the Right Rice for Ash-e Doogh
It’s best to use long-grain rice for Ash-e Doogh, as it helps the soup become thicker and gives it a better consistency. Make sure to soak the rice for at least an hour before cooking to ensure it cooks quickly.

Adding Meatballs to Ash-e Doogh
For a more complete and nutritious Ash-e Doogh, you can add meatballs. To make the meatballs, mix ground meat with grated onion, salt, pepper, and any desired spices. Shape the mixture into small balls and fry them lightly before adding to the soup for better flavor.

Suitable Vegetables for Ash-e Doogh
The vegetables for Ash-e Doogh are an essential part of the dish. Suitable vegetables include leek, dill, mint, parsley, and sometimes spinach. The ratio of vegetables can vary depending on personal preference, but leek and dill are the most commonly used. For one kilogram of Ash-e Doogh, approximately 500 grams of finely chopped vegetables is sufficient.

Proper Cooking Time for Simple Ash-e Doogh
Cooking time for Ash-e Doogh depends on factors such as the type of rice, the amount of ingredients, and the heat used. Typically, it takes about 1 to 1.5 hours for the soup to thicken.

Thickening Ash-e Doogh
To thicken the Ash, you can mix a little flour with cold water and add it to the soup.

Seasoning Ash
For extra flavor, you can use spices such as turmeric, cinnamon, ginger, and black pepper.

Garnishing Ash
You can garnish Ash-e Doogh with fried onions, dried mint, kashk (fermented whey), scallions, and walnuts.

Storing Ash
Ash-e Doogh can be stored in an airtight container in the fridge for 2-3 days.

Different Ways to Make Ash-e Doogh
Ash-e Doogh is made in various regions of Iran using slightly different methods. One of the most famous methods comes from Kurdistan.