Home / Iranian food / Persian soup recipe : Ash-e-Doogh, 1 of the best Persian foods for winter – (video + 2019)

Persian soup recipe : Ash-e-Doogh, 1 of the best Persian foods for winter – (video + 2019)

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After Malaabij, Garlic and pomegranate stew, Anar bij and Shevid Ghormeh, we have to learn a healthy food recipe from Iran. Ash Doogh is one of the traditional Persian ash recipe of Ardebil province in Iran, which has a lot of fans, and usually anyone who travels to this province of Iran is trying to taste it. In addition in other cities of Ardebil, this can be prepared but the material inside it Somewhat different.

But all these Persian ash recipes are common in the main materials, including doogh, peas and vegetables. Also in Urumia, Ilam, Hamedan and several cities of Iran prepared this Persian ash recipe. doogh has a good taste and sour taste, and people who eat sour foods would love it and I recommend this Persian soup recipe them. In this case, if you use pasteurized yogurt for make doogh, it is better to use butter. It provides a great taste to it. As the name of food, the most important ingredient for this Persian soup recipe is doogh.

Dough, because of the cold nature, heals the heat loss, fatigue and thirst. Usually, Iranian people used to mint, pomegranate, or peeled petals to creating a pleasant taste to doogh. Because Doogh has peppermint, helps to secrete gastric acid and digestion of food, and heal stomachache. doogh cools the mouth and helps to circulate the blood. Let’s try this Persian soup recipe!

Ingredients:

  • Pea 250 gr
  • Rice 1 cup
  • Parsley, dill, leek (mix) 700 gr
  • Doogh (mix of 1 tbsp yogurt, 1 glass of water and 1 tbs salt)  1 liter
  • Salt, chopped garlic

Instruction:

Soak peas in the water last night and change its water at least two times. Soak rice in the water and salt last night too. Cook peas in the 6 glass of water. After peas become soft, add rice and wait until rice cooks completely.

Be careful don’t have too much water. You have to have capacity to add Doogh to it. After rice cooks, add chopped vegetables to it and let the door of the pan be half open to don’t let vegetables be black. After vegetables cooks a little, add Doogh and mix all together completely.  When you add Doogh, the door of pan have to open. After 15 minutes, you have to add salt and chopped garlics. At last, garnish it by hot mint.

ِDid you cook this Persian soup recipe? Comment your ideas and opinions with us.

 

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