Easy Ash-e Doogh Recipe
Ash-e Doogh is a popular Persian soup that is especially enjoyed during the summer months.
It is known for its cooling properties and its ability to combat hot weather. The soup features a combination of yoghurt, herbs, and meatballs, resulting in a creamy and tangy flavour.
Making Ash-e Doogh at home allows you to customize the ingredients to your taste and enjoy a truly authentic experience.
Homemade Ash-e Doogh Recipe
Ash-e Doogh is a traditional Iranian soup made with yogurt, meatballs, and various herbs.
The word “ash” refers to a category of Persian soups, while “doogh” means yogurt in Farsi.
This soup is known for its cooling properties and is often enjoyed during hot summer days. It is a versatile dish that can be served as a light appetizer or a main course.
Ingredients for Ash-e Doogh
To make Ash-e Doogh at home, you will need the following ingredients:
- 4 cups plain yogurt
- 1 cup ground beef or lamb
- 1/2 cup cooked rice
- 4 cups water
- 2 eggs
- 1 onion, finely chopped
- 3 cloves of garlic, minced
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh cilantro
- 2 tablespoons vegetable oil
- 1 tablespoon dried mint
- Salt and pepper to taste
Step-by-Step Guide Making Ash-e Doogh
Step 1: Preparing the Yogurt
In a large bowl, whisk the yogurt until smooth and creamy. Set it aside for now.
Step 2: Preparing the Meatballs
In a separate bowl, combine the ground beef or lamb with cooked rice, half of the chopped onion, half of the minced garlic, and salt and pepper. Mix well to form a smooth mixture. Shape the mixture into small meatballs, about the size of a walnut.
Step 3: Preparing the Soup Base
Heat the vegetable oil in a large pot over medium heat. Add the remaining chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant. Then, add the chopped fresh mint, dill, cilantro, and dried mint. Stir well to combine the flavors.
Step 4: Combining the Ingredients
Add the meatballs to the pot and cook for a few minutes until they are lightly browned. Then, pour in the water and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld together.
Step 5: Cooking the Ash-e Doogh
Slowly add the whisked yogurt to the pot while stirring continuously. This will prevent the yogurt from curdling. Keep stirring until the yogurt is well incorporated into the soup. Cook the Ash-e Doogh on low heat for an additional 10 minutes, stirring occasionally.
Serving and Garnishing Ash-e Doogh
Once the Ash-e Doogh is ready, remove it from the heat and let it cool slightly. Ladle the soup into bowls and garnish with a sprinkle of dried mint and some fresh herbs. Serve the soup warm or chilled, depending on your preference. It pairs well with a side of fresh bread or toasted pita.
Tips and Variations
- If you prefer a vegetarian version, you can omit the meatballs and add more vegetables such as spinach or zucchini.
- For added tanginess, you can squeeze a bit of lemon juice into the soup before serving.
- Feel free to adjust the consistency of the soup by adding more water or yogurt according to your liking.
- Experiment with different herbs and spices to create your unique flavor profile.
FAQs about Ash-e Doogh
Can I use Greek yogurt instead of plain yogurt for Ash-e Doogh?
While Greek yogurt has a thicker consistency, you can use it as a substitute for plain yogurt. However, keep in mind that it may alter the texture of the soup slightly.
Can I use chicken instead of beef or lamb for the meatballs?
Yes, you can substitute ground chicken for the meatballs if you prefer a lighter option. Just make sure to adjust the cooking time accordingly.
What can I serve with Ash-e Doogh?
Ash-e Doogh pairs well with toasted pita bread or traditional Iranian bread like lavash. You can also serve it with a side of fresh herbs and radishes.
Is Ash-e Doogh gluten-free?
Yes, Ash-e Doogh is naturally gluten-free as long as you use gluten-free ingredients and avoid adding any wheat-based thickeners.
Ash-e Doogh Recipe
Ingredients
- 4 cups plain yogurt
- 1 cup ground beef or lamb
- 1/2 cup cooked rice
- 4 cups water
- 2 eggs
- 1 onion finely chopped
- 3 cloves of garlic minced
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh dill
- 1/4 cup chopped fresh cilantro
- 2 tablespoons vegetable oil
- 1 tablespoon dried mint
- Salt and pepper to taste
Instructions
- In a large bowl, whisk the yogurt until smooth and creamy. Set it aside for now.
- In a separate bowl, combine the ground beef or lamb with cooked rice, half of the chopped onion, half of the minced garlic, and salt and pepper. Mix well to form a smooth mixture. Shape the mixture into small meatballs, about the size of a walnut.
- Heat the vegetable oil in a large pot over medium heat. Add the remaining chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant. Then, add the chopped fresh mint, dill, cilantro, and dried mint. Stir well to combine the flavors.
- Add the meatballs to the pot and cook for a few minutes until they are lightly browned. Then, pour in the water and bring the mixture to a boil. Reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld together.
- Slowly add the whisked yogurt to the pot while stirring continuously. This will prevent the yogurt from curdling. Keep stirring until the yogurt is well incorporated into the soup. Cook the Ash-e Doogh on low heat for an additional 10 minutes, stirring occasionally.
