Aash-e Doogh, a vibrant and refreshing Iranian yogurt soup, is a culinary gem waiting to be discovered. This light yet satisfying dish, perfect for a warm day or a comforting meal, boasts a unique tanginess balanced by the subtle earthiness of herbs and the heartiness of legumes. Its versatility shines through; you can adjust the ingredients to suit your taste, adding more mint for a stronger flavor or incorporating vegetables like spinach for extra nutrition. Aash-e Doogh is more than just a soup; it's a testament to the simplicity and deliciousness of Persian cuisine.
Beyond its delightful taste, Aash-e Doogh offers a refreshing alternative to heavier meals, making it ideal for both everyday dining and special occasions. The creamy yogurt base, combined with the aromatic herbs and the satisfying texture of the noodles or rice, creates a harmonious symphony of flavors and textures. Ready to experience the magic of Aash-e Doogh firsthand? Let's dive into the step-by-step instructions to create this delicious Persian soup.
Tools Needed
- Blender or handheld electric mixer
- Large pot
- Food processor
- Wooden spatula
Ingredients
- Doogh (or plain yogurt)
- Garlic heads: 2
- Uncooked rice: 1/2 cup
- Egg: 1
- Ground beef: 1/2 pound
- Onion: 1 small (or 1/2 regular sized), pureed
- Salt
- Cilantro: 1 large bunch
- Leeks or green onions: 1 large bunch
- Parsley: 1 large bunch
- White beans (canned): 1 can
- Chickpeas (canned): 1 can
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- If using plain yogurt instead of Doogh, blend or mix it with water until it reaches the consistency of milk. Add salt to taste, as Doogh is naturally salty.
- Peel and chop the two garlic heads.
- In a bowl, combine the uncooked rice and egg, mixing well.
- Prepare small meatballs from the ground beef, pureed onion, and 1/2 teaspoon of salt.
- Blend cilantro, leeks (or green onions), and parsley in a food processor.
Step 2. Cook the Soup
- In a large pot, combine the Doogh (or yogurt mixture), rice and egg mixture. Bring to a boil over high heat, stirring constantly to prevent separation.
- After boiling, reduce heat to medium and stir occasionally. Gradually add the herb mixture.
- Add the meatballs to the soup.
- Drain and add the canned white beans and chickpeas.
- Add the chopped garlic. Reduce heat and simmer for a couple of minutes.
Step 3. Simmer and Finish
- Add the chopped garlic. Reduce heat and simmer for a couple of minutes.
Step 4. Serve
- Serve and enjoy!
Read more: Red Lentil Soup with Lemon Mint Yogurt: A Food Wishes Recipe
Tips
- Don't skimp on the garlic; it enhances the flavor.
- The egg acts as a binding agent, preventing the yogurt from separating.
- Adding the garlic at the end preserves its strong flavor.
Nutrition
- N/A
FAQs
1. Can I use Greek yogurt instead of Persian yogurt for Aash-e Doogh?
While you can try, Persian yogurt's tang and texture are crucial. Greek yogurt might make the soup too thick and less tangy. Look for a strained yogurt with a similar consistency.
2. What can I substitute for dried mint if I don't have it?
Fresh mint is a great substitute! Use about twice the amount of fresh mint as you would dried mint. Other herbs like dill or parsley can add a different flavor profile.
So there you have it – your very own bowl of authentic Aash-e Doogh! Enjoy this refreshing and flavorful Persian soup, perfect for any occasion. Now go forth and impress your friends and family with your newfound culinary skills!