best recipe for yogurt soup.The Secret to Heavenly Ash-e Dough: Your Coolest Summer Treat

Ash-e Doogh with Heavenly Flavor
Due to its relatively simple preparation (with a bit of prior planning) and readily available ingredients, Ash-e Doogh is an ideal choice for cooking while traveling and trekking in nature. This nutritious soup is rich in vitamins and protein, providing you with the necessary energy for an adventurous day outdoors. Furthermore, its unique and distinctive flavor creates a delightful memory of picnics and camping for you and your companions.
Simplest Ash-e Doogh with Pul Biber: Grandma’s Recipe! 👵✨
This is a super easy Ash-e Doogh recipe that always reminds me of my grandma’s cooking. With this recipe, your Ash-e Doogh will be just as delicious, warm, and heavenly as you’ve always wanted! 😋 The secret to its amazing flavor lies in a simple sauté step I’ll show you.
🌟 Ingredients You’ll Need:
Onion: 1 medium 🧅
Garlic: A few cloves (3-4 cloves) 🧄
Fresh Herbs (Sabzi): Leek (Tareh) and Cilantro (Gheshniz) in equal parts (approx. 200-250g total) 🌿
Doogh (Yogurt Drink): 2 liters (preferably traditional, slightly sour doogh) 🥛
Salt, Pepper & Turmeric: To taste 🧂🌶️
All-Purpose Flour: 1 heaped tablespoon (for thickening) 🍚
Chickpeas: 2 cups (soaked overnight and cooked) 🥣
Rice: 1 cup (half-grain rice or Iranian rice) 🍚
Red Pepper Flakes (Pul Biber): As needed for garnish and flavor 🌶️ (Pul Biber is a type of red pepper powder that’s not overly spicy, used more for color and aroma)
Cooking Oil: For sautéing 🍳
🧑‍🍳 How to Make Your Heavenly Ash-e Doogh: Step-by-Step
Prep Work:
Soak chickpeas overnight, changing the water a few times, then cook until tender.
Wash the rice and soak it in a little water.
Finely dice the onion.
Grate or mince the garlic.
Clean, wash, and finely chop the herbs.
Start Cooking the Soup:
In a large pot, add a little oil and sauté the diced onion until it’s soft and golden. 🧅
Add the minced garlic and sauté for about 1 minute until fragrant. 🧄
Stir in the all-purpose flour with the onion and garlic. Sauté for about 2-3 minutes to cook out the raw flour taste. This helps to thicken the soup. 🍚
Now, add salt, pepper, and turmeric and sauté for another minute. 🧂🌶️
Gradually add the doogh, stirring constantly and in one direction. 🥛 This step is crucial to prevent the doogh from curdling! Keep the heat on medium-low.
Continue stirring until the doogh starts to warm up. Before it comes to a boil, add the soaked rice. 🍚
Keep stirring until the doogh comes to a boil. Once it starts bubbling, you can stop stirring.
After the doogh boils, reduce the heat to low.
Add the cooked chickpeas and the chopped herbs. 🥣🌿
Leave the pot lid slightly ajar and let the soup gently simmer for at least 30-45 minutes to thicken and for the flavors to meld. Stir occasionally to prevent sticking.
Serve & Garnish with Pul Biber:
When serving, heat a little oil in a small pan and quickly sauté the Pul Biber (red pepper flakes) for a few seconds (be careful not to burn it, or it will turn bitter). 🍳🌶️
Ladle the Ash-e Doogh into bowls and drizzle this fragrant, warm Pul Biber oil over the top. ✨
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