Ash-e doogh

Traditional Iranian yogurt soup

Ash-e doogh (Persian: آش دوغ) is a traditional Iranian soup made with yogurt, various herbs, and sometimes meatballs. It is a popular dish in several regions of Iran, particularly in the northwest, and is also enjoyed in neighboring countries such as Azerbaijan and Armenia.

Ingredients

The primary ingredient in ash-e doogh is doogh, a fermented yogurt drink that gives the soup its characteristic tangy flavor. Other essential ingredients include a variety of fresh herbs such as coriander, mint, parsley, and dill. Some variations of the soup include small meatballs made from ground meat, typically lamb or beef.

Preparation

To prepare ash-e doogh, the yogurt is first mixed with water to create a smooth base. This mixture is then brought to a gentle simmer, and the herbs are added. If meatballs are included, they are usually browned separately before being added to the soup. The soup is cooked until the herbs are tender and the flavors have melded together. It is important to stir the soup continuously to prevent the yogurt from curdling.

Serving

Ash-e doogh is typically served hot, often as a starter or a light meal. It is garnished with additional herbs and sometimes a drizzle of olive oil. In some regions, it is accompanied by flatbread or rice.

Cultural Significance

Ash-e doogh is more than just a dish; it is a part of the cultural heritage of the regions where it is made. It is often prepared for special occasions and family gatherings. The soup's refreshing taste makes it particularly popular during the warmer months.

Variations

While the basic recipe for ash-e doogh remains consistent, there are several regional variations. In some areas, chickpeas or rice are added to the soup for additional texture and flavor. The choice of herbs can also vary depending on local availability and personal preference.

Related pages

• Iranian cuisine
• Doogh
• Yogurt
• Herb