Ash-e Doogh

Description

Ash-e Doogh - Authentic recipe from Iran. Ready in 65 min. Try it now!

1. 1

   Prepare 500 g of yogurt (or doogh). Cook 100 g of rice. Blanch 100 g of chopped herbs (parsley, cilantro, mint).

   ⏱️ approx. 12 min

   💡 Tip: Ash-e Doogh is a traditional Persian yogurt and herb soup — a tangy, creamy soup made with yogurt/doogh, rice, and an abundance of herbs. Tangy and creamy, herbaceous, warming (or served cold), savory. A specialty of northwestern Persia (Ardabil).

2. 2

   Simmer the rice (often chickpeas) with the herbs, then gently stir in the yogurt (do not boil vigorously).

   ⏱️ approx. 12 min

   💡 Tip: Ash-e Doogh (especially from Ardabil) — a tangy, creamy soup made with yogurt or doogh (a yogurt-based drink), rice, often chickpeas/lentils, and a very generous amount of fresh herbs (parsley, cilantro, mint, spring onions, basil). Tangy and creamy, herbaceous, warming or cold and savory. Finished with a mint tarka. Tangy and herbaceous.

3. 3

   Heat gently (do not let the yogurt curdle — stabilize with starch or egg if needed). Garnish with mint oil.

   ⏱️ approx. 12 min

   💡 Tip: Ash-e Doogh is served warm (or cold, as a summer soup) with a mint oil tarka. Tangy and herbaceous. A traditional Persian specialty.