SAEDNEWS: Ash-e Doogh” is one of Ardabil’s delicious and well-known soups, celebrated for its extraordinary taste and aroma. Below, we have prepared the recipe for this traditional dish.
According to the Family Magazine section of Saed News, Ash-e Doogh is one of the most beloved and traditional Iranian dishes, known for its unique taste and delightful aroma. This nutritious and flavorful soup is made with a combination of legumes, herbs, and tangy yogurt, and it is prepared across Iran with various regional recipes.
Cooked chickpeas: 1.5 cups
Rice: 1 cup
Tangy yogurt (doogh): 2 liters
Soup herbs: 200 grams
Garlic: 2 cloves (optional)
Salt and pepper: to taste
Onion: 1 medium
First, soak the chickpeas in cold water for 8 to 24 hours to reduce their gas-inducing properties. After soaking, drain and cook them in a pot for 1 hour (or 30 minutes in a pressure cooker). Chickpeas must be fully cooked before adding to the soup.
The rice should also be soaked for 2 to 3 hours to soften. There is no need to add salt at this stage.
Place the rice in a bowl, then add flour and an egg (optional). The egg helps prevent the soup from curdling when the yogurt is added. Mix the rice, flour, and egg thoroughly, then add water and stir. Pour the mixture into a pot, add the yogurt, and stir well.
Cook the mixture over low heat, stirring continuously until it begins to boil. Add the cooked chickpeas and slightly increase the heat. There is no need to stir further—just cover the pot and allow the soup to thicken.
Tips:
If using homemade tangy yogurt, mix the rice, flour, and egg with water before adding the yogurt to balance the sourness.
Stir continuously over low heat for 30–40 minutes to prevent curdling.
When the soup comes to a boil and the chickpeas are added, cover the pot and let it cook thoroughly. Chop the herbs finely; traditional herbs include coriander and leek, but you can also add dill and a few mint leaves. Garlic should be peeled and minced at this stage.
Note: The quantity of herbs is small; the soup should retain its pale color.
Once the rice is soft and broken down, add the minced garlic. Season with salt and pepper, keeping salt minimal since the yogurt may already contain some. Add the herbs and cook for another 15 minutes. Your Ash-e Doogh is now ready to serve and enjoy.
Choosing Yogurt:
The key to a delicious Ash-e Doogh is the yogurt. Natural tangy yogurt gives the soup a richer flavor and creamier consistency. Industrial yogurts can be used but may slightly alter the taste.
Rice Selection:
Use whole-grain rice for better consistency. Soak the rice for at least one hour before cooking.
Adding Meatballs (Optional):
For a more nutritious version, you can add meatballs. Mix ground meat with grated onion, salt, pepper, and spices, shape into small balls, and lightly fry before adding to the soup.
Herbs and Proportions:
Suitable herbs include leek, dill, mint, parsley, and occasionally spinach. Typically, leek and dill make up the majority. For 1 kg of soup, about 500 grams of chopped herbs are sufficient.
Cooking Time:
Cooking time depends on rice type, ingredient quantity, and heat. Generally, Ash-e Doogh takes 1 to 1.5 hours to cook thoroughly.
Soup Thickness:
To thicken, dissolve a little flour in cold water and add it to the soup.
Seasoning:
For extra flavor, you can add spices like turmeric, cinnamon, ginger, and black pepper.
Garnishing:
Serve with fried onions, dried mint, kashk (whey), chives, or walnuts.
Storage:
Keep in a covered container in the refrigerator for 2–3 days.
Regional Variations:
Ash-e Doogh is made differently in various Iranian cities, with Kurdistan being famous for its distinct preparation.
