Persian cooking: recipes · Ash & soups

Ash-e Doogh آش دوغ

Tangy yogurt stew from Ardabil with herbs, rice and little meatballs.

⏱ 90 min

Ingredients

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  • 1000 ml plain yogurt
  • 1 eggs
  • 100 g basmati rice
  • 100 g chickpeas (cooked)
  • 300 g herbs for ash (parsley, coriander, leek, spinach)
  • 1 bunch dill
  • 200 g minced lamb or beef (with some fat)
  • 2 onions
  • 2 tbsp dried mint
  • 6 tbsp oil
  • salt (to taste)
  • black pepper (to taste)

Method

  1. Whisk the yogurt with the egg and 500 ml water and bring to the boil, stirring constantly in one direction so it doesn’t curdle.
  2. Add the rice and simmer for 20 minutes. Shape the mince into small balls and add.
  3. Add the herbs, dill and chickpeas, simmer for 20 minutes and season.
  4. For the garnish fry onion rings until crisp and briefly sizzle dried mint in hot oil (nana dagh).