Saed News: "Ash-e Doogh" is one of the delicious and famous soups from Ardabil, known for its amazing taste and aroma. We have prepared the recipe for this soup for you below.
Saed News report: Ash-e Doogh, one of the most popular and traditional Iranian dishes, has a unique taste and a delightful aroma. This delicious and nutritious soup, made with a combination of legumes, vegetables, and sour yogurt, is prepared in different regions of Iran with various recipes.
Ingredients for making simple Ash-e Doogh with rice:
1.5 cups cooked chickpeas
1 cup rice
2 liters sour yogurt
200 grams ash vegetables
2 garlic cloves (optional)
Salt and pepper to taste
1 medium onion
How to make simple Ash-e Doogh:
Preparing the ingredients:
Before anything else, start by soaking the chickpeas in cold water to remove their gas. After soaking them for 8 to 24 hours, drain and cook them in a pot for one hour (or in a pressure cooker for 30 minutes). Make sure the chickpeas are cooked beforehand.
Also, soak the rice for about 2-3 hours to soften it. Do not add salt to the rice.
Initial cooking of the ingredients:
Place the rice in a bowl, then add flour and an egg (you can skip the egg if you wish). The purpose of adding the egg is to prevent the soup from curdling when yogurt is added. Mix the egg, flour, and rice thoroughly, then add water and stir. Finally, pour the mixture into a pot, add the yogurt, and stir.
Put the prepared mixture in a pot and cook over low heat, stirring continuously until it boils. Then, add the cooked chickpeas and slightly increase the heat. You no longer need to stir; just cover the pot and let the soup cook and thicken.
Tip 1: If you're using homemade sour yogurt, be sure to mix the egg, flour, and rice with water first before adding the yogurt to balance its sourness.
Tip 2: Stir the mixture continuously on low heat for about 30 to 40 minutes to prevent the soup from curdling.
Preparing the vegetables:
When the soup starts to boil, add the chickpeas and cover the pot, allowing the ingredients to cook thoroughly. Once cooked, prepare the appropriate vegetables for the soup, which typically include coriander and chives. You can also add some dill and a few mint leaves. Chop the vegetables finely, as they are added towards the end of cooking.
After preparing the vegetables, peel and chop the garlic.
Note: The amount of vegetables in Ash-e Doogh is minimal, and the soup should not lose its white color due to too many vegetables.
Final cooking:
Once the rice in the soup has fully softened, it is time to add the crushed garlic. Then, add the necessary salt and pepper. Be careful with the amount of salt, as the yogurt might already provide enough. Finally, add the vegetables and stir, allowing them to cook for another 15 minutes. Your Ash-e Doogh is now ready to serve and enjoy.
Additional tips for making simple Ash-e Doogh with rice:
Making Ash-e Doogh is simpler than making Ash-e Reshteh, but it requires patience and attention. If the soup is not stirred properly in the early stages after adding the yogurt, it may curdle, just like with Ash-e Reshteh made with yogurt that requires continuous stirring for a smooth texture. Stay close to the pot during the early stages for the best results.
Choosing the right yogurt for Ash-e Doogh:
Selecting the right yogurt is key to making a delicious Ash-e Doogh. The best option is natural sour yogurt, which gives the soup an authentic taste and makes it thicker and more flavorful. Industrial yogurt can also be used, but it may alter the taste.
Choosing the right rice:
For Ash-e Doogh, it is recommended to use long-grain rice. This type of rice helps give the soup a better consistency and makes it thicker. Soak the rice for at least an hour before using it.
Using meatballs in Ash-e Doogh:
If you're looking to make 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 your preferred spices, then shape them into small balls. Fry the meatballs before adding them to the soup for better flavor.
Choosing the right vegetables:
The vegetables for Ash-e Doogh are a crucial part of the dish. Suitable vegetables include chives, dill, mint, parsley, and sometimes spinach. The ratio of vegetables depends on your preference, but typically, chives and dill make up the majority. For one kilogram of Ash-e Doogh, about 500 grams of finely chopped vegetables is sufficient.
Cooking time:
The cooking time for Ash-e Doogh varies depending on factors such as rice type, ingredient quantities, and heat. Typically, it takes 1 to 1.5 hours to cook the soup thoroughly.
How to thicken Ash-e Doogh:
To thicken the soup, you can dissolve some flour in cold water and add it to the soup.
Seasoning Ash-e Doogh:
For flavoring, you can use spices like turmeric, cinnamon, ginger, and black pepper.
Garnishing Ash-e Doogh:
You can garnish Ash-e Doogh with fried onions, dried mint, kashk, spring onions, or walnuts.
Storage:
Ash-e Doogh can be stored in an airtight container in the fridge for 2-3 days.
Variations of Ash-e Doogh:
Ash-e Doogh is prepared in different ways across various regions of Iran, although the methods are quite similar. One of the most famous methods is from Kurdistan.
