Ash-e Doogh

Name: Ash-e Doogh
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 4 cups whole milk yogurt, whisked; 1 egg, beaten; 4 cups water; 1/2 cup short grain rice, rinsed; 1.5 cups cooked chickpeas, drained; 1 cup fresh cilantro, chopped; 1/2 cup fresh dill, chopped; 1 cup fresh parsley, chopped; 1 tsp salt; 3 tbsp olive oil; 4 garlic cloves, minced; 2 tbsp dried mint

A traditional Persian yogurt soup filled with aromatic fresh herbs, rice, and chickpeas. Finished with a warm sizzled mint and garlic oil garnish.

55 minMediumServes 4290 cal/serving

Middle EasternSoupStovetopVegetarianMediterraneanHigh FiberHalal-friendlyKosher-styleGluten-FreeNut-FreeSoy-FreeShellfish-FreeSesame-FreeLow-SugarPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Ingredients

4 cups whole milk yogurt, whisked
1 egg, beaten
4 cups water
1/2 cup short grain rice, rinsed
1.5 cups cooked chickpeas, drained
1 cup fresh cilantro, chopped
1/2 cup fresh dill, chopped
1 cup fresh parsley, chopped
1 tsp salt
3 tbsp olive oil
4 garlic cloves, minced
2 tbsp dried mint

Instructions

1

In a large pot, whisk together 4 cups whisked whole milk yogurt and 1 beaten egg until smooth and fully combined.
2

Gradually whisk in 4 cups water and 1/2 cup rinsed short grain rice, then set the pot over medium heat.
3

Stir continuously in one direction until the mixture comes to a simmer to prevent curdling.
4

Reduce heat to low and cook uncovered for 15 minutes, stirring occasionally, until the rice is tender.
5

Add 1.5 cups drained cooked chickpeas, 1 cup chopped fresh cilantro, 1/2 cup chopped fresh dill, 1 cup chopped fresh parsley, and 1 tsp salt to the pot.
6

Simmer for another 15 minutes until herbs are tender and soup thickens slightly.
7

In a small skillet, heat 3 tbsp olive oil over medium heat, add 4 minced garlic cloves, and cook for 1 minute until fragrant.
8

Remove skillet from heat, stir in 2 tbsp dried mint for 10 seconds, and swirl half into the soup before serving with the rest on top.

Questions

Can I make Ash-e Doogh dairy-free?

Yes. The dairy in this entry is 4 cups whole milk yogurt, whisked. Swap the yogurt for an unsweetened coconut or soy yogurt. The richness shifts slightly, but the method does not change.

How long does Ash-e Doogh keep?

Refrigerate it up to four days, or freeze it in portions for up to three months. Reheat gently on the stovetop with a splash of water or stock to loosen it.

Can I halve or double Ash-e Doogh?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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