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Ash-e doogh (yogurt soup): photo of the dish
Illustrative photo: مهرزاد at Persian Wikipedia — Public domain, Wikimedia Commons
Soups

Ash-e doogh (yogurt soup)

A thick, refreshing soup made from liquid yogurt, pulses, fresh herbs and dried mint. It is eaten warm or cold, especially in summer, and topped with fried onion and walnuts.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Nutrition facts

639 kcal per serving

Protein
26.7 g
Carbohydrates
49.9 g
of which sugars
8.8 g
Fat
33 g
of which saturated fat
8.5 g
Fiber
13.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Rinse the lentils, barley and chickpeas. Cook them together in salted water with the turmeric for 40 minutes over medium heat, until tender.
  2. Meanwhile, fry the sliced onions in butter until golden, then set half aside for the topping.
  3. Off the heat, whisk the yogurt with the beaten eggs and flour, then gradually add it to the soup, whisking to avoid lumps.
  4. Return to a gentle heat and let it thicken for 15 minutes, stirring regularly, without letting it boil hard.
  5. Add the chopped herbs, dried mint, half the golden onions and the spices. Cook for another 10 minutes.
  6. Fry the topping onion in oil until deep brown and crisp.
  7. Serve the soup hot or warm, topped with fried onion, crushed walnuts and a little fresh mint.

Variations and tips

Light version. Replace the butter with a drizzle of olive oil and halve the walnuts.

Using what's available. Green lentils can be swapped for brown lentils without changing the cooking time.

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Original Ecomely recipe.