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

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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.

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Questions

What is Ash-e Doogh?

A traditional Persian yogurt soup filled with aromatic fresh herbs, rice, and chickpeas. Finished with a warm sizzled mint and garlic oil garnish. This reference files it under Middle Eastern soup: made on the stovetop, rated medium and about 55 minutes start to finish.

Can I make Ash-e Doogh dairy-free?

Yes. The dairy in Ash-e Doogh 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.

Is Ash-e Doogh vegan?

No, though it is vegetarian. What keeps it from vegan is 4 cups whole milk yogurt, whisked and 1 egg, beaten. For fully plant-based entries, see the vegan soup collection.

How many calories are in Ash-e Doogh?

One serving (the recipe makes 4) is about 290 calories, with 12 g protein, 38 g carbohydrate and 10 g fat, plus 5 g fiber and 580 mg sodium. The figures are estimates computed from the ingredient list.

How do I store and reheat Ash-e Doogh?

Refrigerate Ash-e Doogh for 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. The rice will go on swelling in the broth; for the best texture on day two, store that part separately or cook it fresh.

Serve it with

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