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Ash doogh is a soup built on yoghurt. Doogh, or yoghurt thinned with water, is simmered with rice, chickpeas and a big handful of herbs, often with tiny meatballs floating in it.
It is a speciality of Iranian Azerbaijan and Kurdistan, where it is eaten all year. The trick is stirring constantly so the yoghurt does not split.
At a glance: serves four to six. About an hour and a half. Medium.
Ingredients
- 1 litre thick plain yoghurt
- 2 cups water
- 1 egg
- ½ cup rice, rinsed
- 1 cup cooked chickpeas
- 1 large bunch mixed herbs: dill, coriander, parsley, tarragon and spring onion greens, chopped
- 250g minced lamb or beef (optional)
- 1 onion, grated, and 1 onion, sliced
- 2 tbsp dried mint
- Salt and black pepper
Method
- If using meat, mix the mince with the grated onion, salt and pepper and roll into marble-sized meatballs.
- Whisk the yoghurt, water and egg together in a large pot until smooth. Add the rice.
- Set the pot over a medium heat and stir constantly in one direction until it comes to a simmer. This keeps the yoghurt from splitting.
- Add the meatballs and chickpeas and simmer gently for 30 minutes, stirring often.
- Add the herbs and cook for another 20 minutes until the rice is soft. Season.
- Serve topped with fried onions and mint warmed in a little oil.
Never stop stirring at first. Once it is simmering steadily you can relax, but not before.
Not too salty. Add salt at the end, because the soup thickens as it cooks.
Where to buy the ingredients. Outside Iran, you can order dried mint online.
Serve hot with bread. Ardabil is particularly famous for its version, ash doogh-e Ardabil.
