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Ash-e doogh
Yogurt soup with rice and chickpeas
آش دوغ (ash-e doogh): Azerbaijani-Iranian yoghurt soup with rice, chickpeas and a mass of fresh herbs
Ash-e doogh is the summer and autumn soup of Ardabil and the Azeri north-west of Iran, cooked in big pots for family gatherings and sold in bowls in the bazaars. Rice and chickpeas are simmered in tangy yoghurt with handfuls of dill, coriander, spinach and mint, and the soup is topped with crisp fried onion and dried mint. It is creamy and sour, never heavy. The usual mistake is stopping stirring: the yoghurt splits into grains if left to boil alone, so stir in one direction without stopping until it comes to the boil. Chef's tip: beat a spoonful of rice flour into the yoghurt before heating; it stabilises it and keeps the soup silky.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ⅔ lb plain whole yoghurt
- 1 tbsp rice flour
- 3 ¼ cups water
- 2 ⅞ oz short-grain ricerinsed
- 8 ½ oz cooked chickpeasdrained (1 tin)
- 1 tsp salt
- 1 oz fresh dillchopped
- 1 oz fresh corianderchopped
- 3 ½ oz spinachchopped
- 4 spring onionschopped
- 1 tbsp dried mint
- ½ tsp black pepper
For the topping
- 2 tbsp sunflower oil
- 1 onionthinly sliced
- 1 tsp dried mint
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Method
0/6 doneStep 1: In a large pot, whisk 1 ⅔ lb plain whole yoghurt with 1 tbsp rice flour until smooth, then whisk in 3 ¼ cups water.
3 minStep 2: Add 2 ⅞ oz short-grain rice and 1 tsp salt. Set over a medium heat and stir constantly, always in the same direction, until the soup comes to a boil, about 12–15 minutes. Do not stop or leave the pot.
15 minStep 3: Turn the heat down to a gentle simmer and cook for 15 minutes, stirring often, until the rice is soft.
15 minStep 4: Add 8 ½ oz cooked chickpeas, 1 oz fresh dill, 1 oz fresh coriander, 3 ½ oz spinach, 4 spring onions, 1 tbsp dried mint and ½ tsp black pepper. Simmer for 10 minutes, stirring, until the herbs are tender and the soup is thick and creamy enough to coat a spoon.
10 minStep 5: Meanwhile heat 2 tbsp sunflower oil in a small pan and fry 1 onion over a medium heat for 10 minutes until deep golden and crisp. Take off the heat and stir in 1 tsp dried mint.
10 minStep 6: Serve the ash hot or warm in bowls, topped with the onion and mint oil.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 16 g
- Carbs
- 38 g
- Fat
- 13 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ash-e doogh take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of plain whole yoghurt?
- Sour cream or buttermilk, same amount.
- What can I use instead of short-grain rice?
- Any long-grain rice, same amount.
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