SAEDNEWS: “Aash-e Doogh” is one of the delicious and famous soups of Ardabil, known for its wonderful taste and aroma. In the following, we have prepared the recipe for this soup for you.
According to Saednews, Ash-e Doogh is one of the most popular and traditional Iranian dishes, known for its unique taste and pleasant aroma. This delicious and nutritious soup is prepared with a combination of legumes, herbs, and sour yogurt (doogh), and it is cooked in various ways across different regions of Iran.
Cooked chickpeas: 1.5 cups
Rice: 1 cup
Sour yogurt (doogh): 2 liters
Fresh herbs (ash herbs mix): 200 grams
Garlic: 2 cloves (optional)
Salt and pepper: to taste
Onion: 1 medium
First, soak the chickpeas in cold water to reduce their bloating effect. After 8 to 24 hours, drain them and cook for about 1 hour (or 30 minutes in a pressure cooker). The chickpeas must be pre-cooked for this soup.
Also soak the rice for 2 to 3 hours until it becomes soft. There is no need to add salt to the rice.
Place the rice in a bowl, then add flour and an egg (optional). The egg helps prevent the yogurt from curdling during cooking. Mix all ingredients well, then add water and stir.
Transfer the mixture into a pot, add the yogurt, and mix thoroughly. Place the pot over low heat and stir continuously until it starts to boil.
Then add the cooked chickpeas and increase the heat slightly. At this stage, you no longer need to stir constantly. Cover the pot and let it cook until thickened.
Note: If using traditional sour yogurt, mix the rice mixture with water first before adding the yogurt to balance acidity.
Important: Continuous stirring for about 30–40 minutes helps prevent the soup from separating.
Once the soup begins to boil, allow it to cook further until the ingredients are well blended. Then finely chop herbs such as coriander, leek, dill, and mint. Herbs are added at the final stage of cooking.
Peel and chop garlic cloves as well.
Note: The amount of herbs should be moderate so the soup retains its light color.
When the rice is fully softened and the soup has thickened, add the crushed garlic, salt, and pepper. Be careful with salt, as yogurt may already be salty.
Finally, add the chopped herbs and let the soup simmer for about 15 more minutes. Your Ash-e Doogh is ready to serve.
Use natural sour yogurt for a richer, more authentic flavor.
Choose starchy rice for better thickness.
Meatballs can be added for a more filling version.
Herbs like leek, dill, mint, and coriander are commonly used.
Avoid excessive herbs to maintain the soup’s light color.
The cooking time is usually 1 to 1.5 hours.
Ash-e Doogh can be served hot and is often garnished with fried onions, dried mint, or walnuts. It can be stored in the refrigerator for 2 to 3 days in a sealed container.
