Azerbaijani-Persian classic · Creamy, never split
Ash-e Doogh Recipe (Persian Yoghurt and Herb Soup)
Creamy yoghurt. Fresh herbs. Tiny meatballs.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenAsh-e doogh is a warm soup of yoghurt, rice, herbs and chickpeas. The yoghurt splits into grainy curds if it boils before it is stabilised. This recipe whisks the yoghurt with an egg and a little flour and stirs constantly in one direction until it simmers, which is the traditional way to keep it silky.
The 3 laws of ash-e doogh
Why this recipe works
Plain yoghurt in hot pot
Whisk yoghurt with egg and flour before heating.
Leaving it alone
Stir constantly in one direction until it simmers.
Rolling boil
Never let it boil hard.
Shopping and prep list
Ingredients
Yoghurt base
Soup
Topping
The NineFoods yoghurt safety check
Is the yoghurt safe to stop stirring?
Watch the surface as it heats. Tap what you see.
Method · 4 stages
Step by step
Stabilise the yoghurt
- Whisk yoghurt, egg, flour and water until smooth in the pot.
Heat while stirring
- Heat on medium, stirring constantly in one direction, until it simmers. Use the gauge above.
Cook rice and meatballs
- Add rice and simmer 10 minutes, stirring often.
- Add meatballs, chickpeas and herbs and simmer until rice is soft. Season.
Top with mint oil
- Fry dried mint in oil for 20 seconds.
- Drizzle over each bowl with fried onions.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Heated without egg and flour, or boiled hard.
Fix next time
Stabilise first and stir constantly until it simmers.
Why
Rice absorbed liquid.
Fix next time
Add hot water and stir.
Why
Sour yoghurt.
Fix next time
Use fresh, mild yoghurt or add a little milk.
Why
Mince too wet.
Fix next time
Use dry mince with a pinch of salt and roll small.
Why
Mint fried too long.
Fix next time
Fry dried mint for 20 seconds only, off the heat.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Yoghurt | Base | Doogh (salted yoghurt drink) for a thinner soup |
| Mince meatballs | Protein | Leave out for vegetarian |
| Chickpeas | Body | White beans |
| Mixed herbs | Freshness | Frozen ash herb mix |
| Rice | Thickener | Fine bulgur |
After the meal
Serve, store, reheat
Serve with
Warm bread and pickles.
Store
Fridge 2 days.
Reheat
Warm on low, stirring. Do not boil.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 6 servings, using both the metric and US cup measures.
- Every one of the 4 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (is the yoghurt safe to stop stirring) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Ash-e doogh FAQ
How do I stop yoghurt soup from curdling?
Whisk the yoghurt with an egg and a little flour, then stir constantly in one direction while heating until it simmers.
Is ash-e doogh served hot or cold?
It is served hot as a warming soup.
Can ash-e doogh be vegetarian?
Yes. Leave out the meatballs and add extra chickpeas.
Where does ash-e doogh come from?
It is a classic of Iranian Azerbaijan, especially Tabriz and Ardabil.