Ash-e Doogh Ardabil
Pasteurized yogurt-drink soup with rice, herbs and cooked chickpeas.
Preparation: 10 min · Cooking: 40 min · Total: 2 hr 50 min · 2 servings
Ingredients
- 960 ml Plain pasteurized non-carbonated Doogh OR Ayran
- 60 ml Dry short-grain rice, measured BEFORE soaking
- 120 ml Cooked drained chickpeas, measured AFTER cooking
- 240 ml Rice soak water, DISCARDED
- 80 ml Fresh dill, measured AFTER chopping
- 80 ml Fresh parsley, measured AFTER chopping
- 80 ml Fresh coriander, measured AFTER chopping
- Whole egg, preferably pasteurized — 1
- 2 cloves Garlic, finely minced
- Salt, to taste
- Black pepper, to taste
Instructions
Soak the measured dry rice for 2 hours in the separate 240 ml base soak water at 4°C or colder.
Soak the measured dry rice for 2 hours in the separate 240 ml base soak water at 4°C or colder. Drain and discard this water before cooking.
First check: 7200 seconds
Check that the plain yogurt drink is pasteurized and non-carbonated.
Check that the plain yogurt drink is pasteurized and non-carbonated. Beat the whole egg; for a half batch use half the beaten egg rather than a whole extra egg.
Whisk cold yogurt drink and egg in a cold pot until smooth.
Whisk cold yogurt drink and egg in a cold pot until smooth. Add the soaked drained rice.
Heat gradually over controlled medium heat while stirring gently and steadily.
Heat gradually over controlled medium heat while stirring gently and steadily. Bring to a gentle simmer rather than a forced rolling boil; stirring direction is not a stabilization guarantee.
Add cooked chickpeas and minced garlic.
Add cooked chickpeas and minced garlic. Simmer gently from 20 minutes, stirring as needed so the rice cooks without scorching the dairy.
First check: 1200 seconds
Wash and chop the herbs with clean tools.
Wash and chop the herbs with clean tools. Measure 80 ml each of dill, parsley and coriander AFTER chopping for the base.
Add all the measured herbs and cook gently from another 10 minutes.
Add all the measured herbs and cook gently from another 10 minutes. Verify rice is fully tender and the egg-containing soup reaches 71°C throughout.
First check: 600 seconds
Season with salt and black pepper to taste, accounting for salt already in the drink.
Season with salt and black pepper to taste, accounting for salt already in the drink. Do not promise an entirely uncurdled texture or use raw-milk products.
Serve promptly in clean bowls after the 71°C check.
Serve promptly in clean bowls after the 71°C check. Keep unused dairy refrigerated at 4°C or colder.
Tips
- Cup = 240 ml; tbsp = 15 ml; tsp = 5 ml. Ingredient amounts scale exactly; instruction amounts describe the base 2 servings. Process waters, retained cooking water, infusion and derived liquids are separate, not guaranteed consumed yields. Times are first checks; keep the same method across scales.
Common mistakes
- Do not restore old draft ingredients or treat colour, fixed times, meat fat percentage or stirring direction as safety guarantees. Keep raw foods and used tools away from ready-to-eat portions.
Substitutions
- Only explicitly listed alternatives are included. Check package ingredients, allergens and required cooking; use pasteurized dairy and the specified dry/cooked pulse states.
Storage
Cool promptly in shallow portions, ideally refrigerating within 1 hour at 4°C or colder. Use within 24 hours. Follow any shorter product use-by limit; this selected household limit is not validated shelf-life evidence.
Reheating
Reheat only the portion needed, at most once, to 74°C throughout. Rice must have been chilled promptly and used within 24 hours; reheating does not rescue mishandled food.
About this recipe
Ash-e Doogh Ardabil is presented as the owner's Iranian household version or stated adaptation. Ancient origins, royal exclusivity, therapeutic benefits and universal customs are not independently authenticated.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.