Ash e Doogh Recipe

Traditional Ash e Doogh Recipe: Authentic Persian Yogurt Soup (Step-by-Step Guide 2025)

Discover the comforting world of Ash e Dough, a hearty Persian yogurt-based soup that’s both nourishing and versatile. This traditional dish bridges the gap between soup and stew featuring a delightful combination of fresh herbs vegetables and grains swimming in a tangy yogurt broth.

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Originating from the Turkish province of Iran and Azerbaijan this thick creamy soup offers two delicious ways to enjoy it – serve it warm during chilly winter evenings or chilled as a refreshing summer meal. It’s the perfect example of how Persian cuisine transforms simple ingredients into something extraordinary.

What Is Ash e Doogh?

Ash-e Doogh is a traditional Persian yogurt-based soup that combines the richness of fermented dairy with aromatic herbs vegetables and legumes. This hearty dish originated in the regions of Ardabil Sarein and East Azerbaijan where each area prepares it with distinct local variations.

The foundation of this soup lies in its two main components:

  • Ash: A thick Persian-style soup made with vegetables noodles stock and spices
  • Doogh: A savory yogurt-based beverage that gives the soup its characteristic tangy flavor

The soup’s distinctive features include:

  • A creamy yogurt base
  • Fresh herbs like coriander leek tarragon mint and parsley
  • Nutrient-rich vegetables including spinach and purslane
  • Protein sources such as chickpeas and optional lamb meatballs
  • Rice for substance and texture
  • Aromatic fried mint and garlic topping
RegionConsistencyServing Temperature
Northern IranMore liquidUsually cold
Other regionsThickerCan be hot or cold

This versatile dish adapts to seasonal preferences. You can enjoy it as a warming winter soup or serve it chilled during hot summer months. While traditionally made with meat it can easily be prepared as a vegetarian dish without compromising its authentic taste.

The soup’s preparation methods vary across regions but maintain core ingredients that create its signature taste profile. Its popularity stems from the balanced combination of fresh ingredients and the comforting tang of fermented dairy making it both nutritious and satisfying.

Kitchen Equipment Needed

To prepare Ash-e Doogh properly you’ll need specific kitchen tools and equipment. Here’s a comprehensive list of essential items:

Large Pots

  • 1 large cooking pot (2-3 liter capacity) for cooking chickpeas and main ingredients
  • 1 additional large pot for combining doogh mixture and remaining ingredients

Essential Utensils

  • Hand mixer or whisk for blending doogh yogurt and egg
  • Sturdy spoon or ladle for continuous stirring
  • Wooden spoon for mixing ingredients

Prep Bowls

  • Medium-sized bowl for soaking chickpeas
  • Mixing bowl for preparing meatballs
  • Small bowls for organizing prepped ingredients

Straining Equipment

  • Colander or strainer for:
  • Rinsing chickpeas
  • Draining rice
  • Washing fresh herbs
  • Measuring cups and spoons
  • Sharp knife for herb chopping
  • Cutting board for ingredient prep
  • Timer for tracking cooking durations

Your equipment should be clean dry and ready before starting the cooking process. Each tool serves a specific purpose in creating the perfect consistency for Ash-e Doogh. The large pots are particularly important as they allow proper space for ingredients to combine and cook evenly without overflow.

For best results keep your stirring tools nearby during the cooking process as constant stirring is essential especially when adding the doogh mixture to prevent curdling.

Note that having multiple prep bowls allows you to organize ingredients efficiently making the cooking process smoother and more organized.

Ash e Doogh Recipe

Ingredients

This traditional Persian soup requires specific ingredients divided into three main components. Each element contributes to the distinct flavors and textures of Ash-e Doogh.

For The Soup Base

  • 2 liters sour yogurt or Doogh
  • 200g chickpeas (soaked overnight)
  • 1 cup half-grain rice
  • 750g mixed herbs (parsley leek dill)
  • Salt to taste
  • Black pepper to taste
  • Turmeric powder as needed
  • Cooking oil as needed
  • 2-3 cloves garlic (minced)
  • 1 medium onion (finely chopped)
  • Optional: spinach purslane peas tarragon

For The Meatballs

  • 500g ground meat (lamb beef or turkey)
  • 1 medium onion (finely grated)
  • 1 egg
  • Salt to taste
  • Black pepper to taste
  • 1/2 teaspoon turmeric
  • 1 tablespoon dried mint
  • Optional herbs (parsley cilantro)
  • Fried garlic (thinly sliced)
  • Fried onion (thinly sliced)
  • Dried mint
  • Extra virgin olive oil
  • Caramelized onions
  • Fresh herbs (mint parsley dill)
  • Optional: kashk (fermented whey) drizzle

All ingredients should be fresh and prepared before starting the cooking process. Store herbs properly to maintain their vibrant color and flavor.

Instructions

Follow these step-by-step instructions to create authentic Ash-e Doogh. Each component requires careful preparation to achieve the perfect balance of flavors.

Preparing The Meatballs

  1. Combine 200 grams of minced beef with one grated onion in a mixing bowl
  2. Add salt and mix thoroughly using your hands until well incorporated
  3. Take small portions of the mixture and roll into hazelnut-sized balls
  4. Heat a pan over medium heat
  5. Optional: Lightly sauté the meatballs for 2-3 minutes to achieve partial cooking
  6. Set aside the meatballs for later use in the soup

Making The Soup Base

  1. Drain the pre-soaked chickpeas and transfer to a large pot
  2. Add enough water to cover the chickpeas by 2 inches
  3. Bring to a boil then reduce heat to simmer until chickpeas are tender
  4. In a separate pot boil 2 cups of water with 1/2 teaspoon salt
  5. Add 1 cup rice and cook until soft but not mushy
  6. Combine the cooked rice with chickpeas in the main pot
  7. Keep the mixture warm over low heat
  8. Pour the yogurt mixture into the pot with chickpeas and rice
  9. Stir continuously while adding to prevent curdling
  10. Add the prepared meatballs to the soup
  11. Bring the mixture to a gentle simmer
  12. Cook for 15-20 minutes stirring occasionally
  13. Add chopped fresh herbs including parsley mint and cilantro
  14. Season with salt and pepper to taste
  15. For garnish heat oil in a small pan
  16. Sauté minced garlic until golden brown
  17. Top each serving with fried garlic mint leaves and caramelized onions if desired
  18. Serve hot or chilled based on preference

Storage And Make-Ahead Tips

Prepare Ahead Components

  • Soak chickpeas overnight in cold water. Change the water 2-3 times during soaking to prevent excess swelling. Store soaked chickpeas in the refrigerator until ready to use.
  • Prepare meatballs up to 24 hours in advance. Shape them into small balls and store raw in an airtight container in the refrigerator. You can also sauté them ahead of time and refrigerate.
  • Clean and chop herbs the day before. Store them in paper towel lined containers in the refrigerator to maintain freshness.

Storage Guidelines

  • Store leftover Ash-e Doogh in an airtight container:
  • Refrigerator: 3-4 days
  • Freezer: Up to 2 months (without yogurt base)
  • For freezing separate the yogurt base from other ingredients. When ready to serve thaw frozen portion overnight in refrigerator then gently reheat and add fresh yogurt mixture.

Reheating Instructions

  • Stovetop: Heat over medium-low heat stirring frequently to prevent scorching
  • Microwave: Warm in 1-minute intervals stirring between each
  • Add a splash of water or stock if soup becomes too thick
  • Never bring to a full boil as this can cause yogurt to curdle

Tips for Best Results

  • Label containers with date when storing
  • Cool completely before refrigerating
  • Leave headspace in containers when freezing
  • Thaw frozen portions in refrigerator not at room temperature
  • Stir well before serving as ingredients may separate during storage
  • Add fresh herbs when reheating to brighten flavors
  • Double recipe easily for larger portions
  • Prep base ingredients separately:
  • Cook chickpeas in large batch
  • Prepare herb mixture
  • Make meatball mixture
  • Store components separately until final assembly
  • Mix yogurt base fresh when ready to serve

How To Serve

Traditional Garnishes

Top your Ash-e Doogh with classic Persian garnishes for authentic presentation:

  • Sprinkle fried mint powder (Nana Dagh)
  • Add crispy fried chopped onions (Piaz Dagh)
  • Dust with freshly ground black pepper
  • Place few cloves of grated fresh garlic on top

Serving Temperature

Serve Ash-e Doogh based on your preference and regional style:

  • Hot: Perfect for cold weather comfort
  • Room temperature: Ideal for casual dining
  • Chilled: Refreshing during warm months

Accompaniments

Enhance your Ash-e Doogh experience with these traditional sides:

  • Crusty Persian bread for dipping
  • Persian jams (especially in Azeri regions)
  • Traditional Khagineh to balance flavors
  • Fresh herbs like mint or cilantro

Meal Planning

Incorporate Ash-e Doogh into your menu as:

  • A starter before main courses
  • Light dinner option
  • Lunch accompaniment with light dishes
Serving TypePortion SizeRecommended for
Appetizer1 cupBefore meals
Main Course2 cupsLight dinner
Side Dish1.5 cupsWith other dishes

Your bowl of Ash-e Doogh should have a balanced presentation with garnishes arranged neatly on top. Add the fried mint and onions just before serving to maintain their crispness. For best results serve in deep bowls that allow the steam to concentrate flavors when served hot.

Recipe Tips And Variations

Expert Tips for Perfect Ash e Doogh

  • Use sour yogurt for authentic taste. Fresh yogurt may not provide the desired tangy flavor
  • Stir the yogurt mixture continuously while adding to prevent curdling
  • Cook chickpeas until tender but not mushy for ideal texture
  • Chop herbs finely and use only fresh herbs to maintain the soup’s white color
  • Use crushed or smoked rice to avoid visible grains in the final dish

Regional Variations

Ardabil Style

  • Uses local Doogh specific to the region
  • Typically served hot with extra herbs
  • Often includes small meatballs

Northern Iranian Version

  • More liquid consistency
  • Served cold especially in summer
  • Sometimes excludes meatballs

Ingredient Substitutions

Yogurt Options

  • Regular yogurt mixed with water
  • Buttermilk (as a last resort)
  • Greek yogurt thinned with water

Herb Alternatives

  • Spinach for some of the herbs
  • Purslane as an additional green
  • Tarragon for extra flavor depth

Dietary Modifications

Vegetarian Version

  • Skip meatballs
  • Add extra chickpeas
  • Include more vegetables

Gluten Free

  • Ensure all ingredients are certified gluten free
  • Skip any thickeners containing gluten
  • Use rice flour instead of wheat flour

Temperature Adjustments

SeasonServing TemperatureConsistency
WinterHot (75-85°C)Thick
SummerCold (4-10°C)Thinner
SpringRoom tempMedium
  • If soup is too thick add warm water gradually
  • For thin soup simmer longer to reduce
  • If yogurt curdles reduce heat immediately
  • When reheating stir constantly on low heat

These variations allow you to adapt Ash e Doogh to your preferences while maintaining its authentic character. Each modification creates a unique twist on this traditional Persian soup while preserving its essential yogurt base and herbal elements.

Conclusion

Now you’re ready to create this beloved Persian soup in your own kitchen. Ash-e Doogh offers a perfect balance of creamy tanginess hearty vegetables and aromatic herbs that’ll transport you straight to the heart of Iranian cuisine. Whether you serve it hot in winter or chilled in summer this versatile dish makes a satisfying meal for any occasion.

Remember that practice makes perfect. Don’t be afraid to adjust the seasoning and consistency to match your preferences while keeping the authentic elements that make this soup so special. With these instructions and tips you’ll master this traditional recipe and add a delicious new dish to your culinary repertoire.

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