Ash is a kind of thick soup that Iranians make with herbs. The common ingredient among all Ashes in Persian cuisine is herbs ad some grains such as rice, peas or bulgur. Ash e Doogh (Ash Doogh, Ash Dough, آش دوغ) is a traditional dish of the north-west of Iran. Ardebil one of the Northern provinces of Iran is the origin place of this dish. Every year many tourists drink thousands of cups of this food during their trip in the Northern parts of Iran. Many Iranians have happy memories about drinking this Ash in Heyran, an eye-catching nature in Azerbaijan. Since the weather is really cold most time of the year in these regions, nothing more than a cup of this Ash, can best heat people. They make this Ash in the other areas, such as Shiraz, Kermanshah and Tabriz, too. You may have heard about this Ash by the name yoghurt soup or Persian thick yoghourt soup.
Different types of Ash Doogh:
In different regions, they might be small but notable differences in the ingredients. For example, in some areas, such as Tabriz they add yoghurt to the dish, while in some other areas, such as Ardebill, they add Doogh (Persian yoghurt drink). This is a critical change in the ingredients that can make a significant difference in the final taste. Usually, the one which is made with Doogh has a keener taste than the one cooked with Doogh. Moreover, the amount of garlic and the type of herbs you are using can make a big difference in the final flavour.
Important Nutrition Facts:
Each a 100 gr of Ash e Doogh has about 118 kcal. It has 18.04 gr carbohydrates, 4.63 gr protein and 3.03 gr fat in every 100gr. Moreover, it contains 3.70mg vitamin C, 21 mg vitamin B4, and 0.93mg vitamin E. Furthermore; it includes 25.45 mg calcium, 22.87 mg magnesium, 68.38 mg phosphor, 169 mg potassium, 182 mg sodium, and 1.12 mg iron. It also has many other essential minerals and vitamins needed for the body in different amounts.
Iranian Ashes mostly have vegetable sources in their ingredient. Ash e Doogh is an entirely vegetarian dish. However, as a vegan, it can be a little challenging to find exchangeable ingredients for yoghurt and Doogh.
Serving style of Ash Doogh:
Iranians serve Ash e Doogh as an appetizer before the main course for dinner or lunch. It is also an excellent choice for a light dinner. As an appetizer, it is not as light as the soup, and the main food should be a light dish with low fat and calorie. You can find it in the restaurants in Azerbaijan provinces. It is not an official food, and it is usually served in casual gatherings. You can serve some crunch bread next to this dish. In Azeri regions, they try to serve something sweet next to this food. Because the garlic and the yoghurt inside the food can lower the blood pressure and some sweet desserts such as Persian jams or Khagineh can balance the blood pressure.
What are the ingredients of Ash Doogh?
The ingredients include herbs, grains and dairies. The main ingredient is yoghurt or Doogh, depend on the recipe you are following. I am going to make it in Tabrizian method and add yoghurt. I recommend you to use greek yoghurt or any other fatty yoghurt. The other vital ingredients are herbs. We are going to use dills and cilantro for this Ash. Other critical ingredients that we need are rice and peas. And the essential component that makes the final taste of this Ash is garlic. We can either use gravy or butter and water for cooking this food.
How to cook Ash Doogh?
To cook Ash e Doogh, first, you should saute the rice with some vegetable oil. Keep in mind to wash the rice before cooking. Soak and cook the peas separately and the night before. Then add the cooked peas to the rice and saute them together. Add gravy or water with butter to the rice and peas. After the rice is almost cooked, add the battered yoghurt. It is a critical point to batter the yoghurt well because we do not want to face nods in the Ash. After adding the yoghurt batter and mix the Ash. Finally, when Ash started to boil, we add chopped herbs and minced garlic. At this point, you can cook it for ten more minutes or turn the heat off and let the herbs cook with the food’s heat. I prefer the latter one since it makes a crunchier and more fresh taste in the herbs.
This recipe is adequate for four people. The preparation time is about 30 minutes and the cooking time is about 40 minutes.
- 1 cup chopped dill
- 1 cup chopped cilantro
- 1 cup of rice
- ½ cup cooked peas
- 3 tablespoon minced garlic
- 4 cup greek yogurt
- 2 cup gravy (or 2 cups of water + 3 oz butter)
- 1 teaspoon salt
- Soak and cook the peas with some water and caraway seeds
- Clean and wash then chop the herbs
- Wash the rice and saute it in a pot
- Add salt
- Add gravy to the rice
- Add cooked peas
- After 30 minutes add battered yoghurt
- Mix and batter yogurt in the pot to avoid nods
- After 10 minutes add herbs and garlic
- Cook it for 10 more minutes.
- You can use this recipe, and add Doogh instead of yogurt
- It is critical to batter the yogurt and create a soft texture
- For a more fresh taste, turn the heat off after adding herbs
- You can use chicken stock instead of gravy, too.