Ash Doogh is one of the traditional and delicious Iranian soups that are cooked in many different ways in different cities of the country.Ash doogh is usually cooked with the same ingredients in all the cities of the country,of course,in some cities like the northern cities of the country,this delicious soup is prepared in a watery form and in some cities this soup is prepared like soups such as Shole ghalamkar they make thick with meat.
The interesting thing about ash doogh is that although it is prepared with very simple ingredients,it is considered one of the most popular Iranian dishes along with ash shole ghalamkar and ash Jo.Stay tuned for the tutorial.
local doogh : 4.4 pound
Rice: 1 cup
Vegetables :1.1 pound
Chickpeas: 1 cup
Egg: 1 pc
Rice or white flour: 2 tablespoons
Garlic : 5 to 8 cloves
Mint : as needed
Salt and spices: as needed
Preparation of raw materials to prepare ash doogh:
For this delicious ash,you need half a kilo of vegetables.Wash coriander,dill,parsley,leek,tarragon and some garlic leaves well and then chop them.In this ash,like other types of ash there is no need to chop the vegetables very finely and cut the vegetables only to medium size.
If you want to use frozen vegetables,do not let them thaw.Add the frozen vegetables to the boiling water so that their color and taste do not change during the defrosting process.
To cook this ash,be sure to soak the chickpeas the day before and change the water every two to three hours.With this,while the cooking of chickpeas will be faster,it will also be easier to digest.Soak rice in lukewarm water two hours before cooking.By preparing these raw materials,it is time to cook ash doogh.
Before doing anything,discard the water of the peas for the last time and pour all the peas in a suitable pot on the heat with lukewarm water.To cook this ash,the peas should be cooked by themselves and then discard their water and add the peas to the ash ingredients.
While the chickpeas are cooking,go to the next step and start your work.
Pour the pre-soaked rice together with one to two liters of local doogh in a large pot.Turn on the heat and let doogh and rice slowly cook together.At this stage,do not leave the pot in any way so that doogh does not boil.The next important point is the type of doogh that used.To cook this dish,use local doogh to improve the final taste of your food.Of course,do not forget that doogh should not be too sour or too sweet.
To make ash doogh tastier you can make doogh yourself at home
One of the most important parts of cooking this dish is adding eggs and flour to it. Leave an egg in the kitchen until it reaches room temperature.After that,break the egg in a suitable bowl,add one to two spoons of white flour or rice and mix well.After the flour and eggs are completely mixed, dd a glass of doogh to it and mix all the ingredients well again.It is better if the doogh is at room temperature or just a little lukewarm.
Until this moment,doogh and rice have also been warmed up little by little.Add the mixture of doogh,eggs and flour to the ingredients of the pot and stir all the ingredients constantly.Keep stirring until the doogh comes to a boil.By doing this,all the ingredients are well mixed and cooked together.
Stirring the ingredients during the cooking of ash is also present in other types of ash.By doing this you will prevent ash from sticking and cook all the ingredients together
After the peas are soft,drain them and throw away the excess water.Add the peas to the boiling doogh and then add the vegetables.Stop stirring the ingredients for a few minutes until the doogh boils again.At this moment,add grate 5 to 8 cloves of garlic and fry with butter and then add to ash.
When doogh comes to a boil,stir the ingredients again and then reduce the heat. With this method,the color of the vegetables is not spread in the doogh and your ash will keep its beautiful white color.
After 45 minutes to an hour,all the ingredients are well cooked together and the rice is glazed.By reaching this stage,your ash is completely set and it is time to serve it.You can also prepare fried garlic at this stage and use them together with fried mint to decorate ash doogh.Add salt to this dish in the last ten minutes of cooking and only after tasting the dish.
This recipe sorced by:https://mealscook.com/appetizer/ash-doogh/
