Ash Doogh Recipe; Delicious Persian Yogurt Soup

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Ash Doogh is one of the traditional and delicious Iranian soups cooked in many different ways in different cities of the country.

Ash Doogh is usually cooked with the same ingredients in all the cities; of course, in some places, such as the northern cities of the country, this delicious soup is prepared in a liquid form, and in some other cities, this soup is straightforward like soups such as Ash jo and Ash Reshteh.

The exciting thing about Ash Doogh recipe is that although it is prepared with very simple ingredients, it is one of the most famous Iranian dishes. To make this delicious soup stay with Cooking County.

Table of Contents

How to Make Ash Doogh?

Ingredients of Ashe Doogh Recipe

2 liters of sour yogurt or Doogh
200 grams chickpeas
750 grams parsley, leek, and dill
1 cup rice
1 tablespoon fried garlic
2 tablespoons dried mint
2 tablespoons fried onion
Salt and black pepper as needed

Directions of Ash Doogh Recipe

Step One

To prepare the delicious Ash Doogh, soak the chickpeas in a bowl for at least two hours, and cook them easier. Of course, it is better to soak chickpeas the night before and change the water several times to reduce swelling completely.

Step Two

After the chickpeas are soaked, rinse them with cold water and put them in a suitable pot. Add a few glasses of water to the pot and put it on medium heat until the chickpeas are cooked well.

Step Three

Pour 2 glasses of water with half a teaspoon of salt into a small pot and heat until the water reaches the boiling point. Then, wash the rice, add it to the boiling water, and let it become soft. Now, add rice to the pot containing chickpeas.

Step Four

After washing, we chop the vegetables, which include parsley, dill, and leeks. Use parsley and dill in the same amount. Add them to the pot containing chickpeas and rice. If you want the vegetables to be more colorful during cooking, add a little salt to the pot before adding them to the other ingredients.

Step Five

After adding vegetables, we should not put the lid on because this will change the vegetable’s color. After 30 minutes of cooking, we slowly add the Doogh to the pot and, at the same time, stir the soup until the ingredients are mixed.

Step Six

Local Doogh is usually used for this soup, but if you don’t have local Doogh available, you can also use sour yogurt. After adding the Doogh, do not put the lid on because the soup will not look beautiful anymore.

Step Seven

After 15 minutes of adding Doogh, we add some salt and black pepper to the soup.

How to Serve Ash Doogh?

After the soup is ready, pour it into a bowl and garnish it with fried crispy onion, garlic, and dried mint and enjoy it.

Ash Doogh with Meatball

If you want to prepare Ashe Doogh with meat, for the above ingredients, you can cook between 250 and 400 grams of mutton along with some onion and some turmeric in a separate pot. After the meat is cooked, chop it into small pieces and add it to the pot.

Do not forget to make this recipe and share it with us. If you also have any related questions about the Ash Doogh recipe, please do not hesitate to ask.

FAQs About Ash Doogh Recipe

Can I make Ash Doogh with meat?

If you like meat in your soup, cook 250 to 400 grams of mutton and add it to the other ingredients.

Does Ashe Doogh make us sleepy?

Because of the use of Doogh in it, it makes you sleepy.

Is Ash Doogh hot or cold?

Is Ash Doogh hot or cold?

Since ash doogh is often served cold, it’s the ideal soup for the summer.

Ash Doogh Recipe; Delicious Persian Yogurt Soup

Recipe by ShayanCourse: AppetizersDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

minutes

The exciting thing about Ashe Doogh is that although it is prepared with very simple ingredients, it is one of the most famous Iranian dishes.

Ingredients

2 liters of sour yogurt or Doogh
200 grams chickpeas
750 grams parsley, leek, and dill
1 cup rice
1 tablespoon fried garlic
2 tablespoons dried mint
2 tablespoons fried onion
Salt and black pepper as needed

Directions

To prepare the delicious Ash Doogh, soak the chickpeas in a bowl for at least two hours, and cook them easier. Of course, it is better to soak chickpeas the night before and change the water several times to reduce swelling completely.
After the chickpeas are soaked, rinse them with cold water and put them in a suitable pot. Add a few glasses of water to the pot and put it on medium heat until the chickpeas are cooked well.
Pour 2 glasses of water with half a teaspoon of salt into a small pot and heat until the water reaches the boiling point. Then, wash the rice, add it to the boiling water, and let it become soft. Now, add rice to the pot containing chickpeas.
After washing, we chop the vegetables, which include parsley, dill, and leeks. Use parsley and dill in the same amount. Add them to the pot containing chickpeas and rice. If you want the vegetables to be more colorful during cooking, add a little salt to the pot before adding them to the other ingredients.
After adding vegetables, we should not put the lid on because this will change the vegetable’s color. After 30 minutes of cooking, we slowly add the Doogh to the pot and, at the same time, stir the soup until the ingredients are mixed.
Local Doogh is usually used for this soup, but if you don’t have local Doogh available, you can also use sour yogurt. After adding the Doogh, do not put the lid on because the soup will not look beautiful anymore.
After 15 minutes of adding Doogh, we add some salt and black pepper to the soup.