Tuesday, April 26, 2011

Ash-e Dugh or Ayran Ashi, Yogurt Soup

A popular Ash/soup from Azari provinces of Iran, cooked with yogurt and a lot of fresh vegtables, it is very nutritious and refreshing, If you ever got a chance to travel  to north west of Iran to uromiyah or Ardabil, you would see locals selling  " Ayran Ashi/ yogurt soup"  served in  small bowls  in the streets, parks, beach and mountain hills, there are different recipes to cook this soup but all versiosn from different cities have common  ingredients, yogurt, water  and  herbs. some people add garlic , liver  and even chicken  broth , some people don't like chick peas so they omit chick peas but somehow  I  have had my own version, which is very simple but  with hot chillies which can open your sinus, as a matter of fact nothing  like a handful of hot green chilies can  clear your sinus!
Although if you can't tolerate hot ones you can only add some bell peppers, or not too hot peppers,

   I N G R E D I E N TS:
½ cup dried chickpeas, soaked in water overnight or you can have canned  ones..drained
2 cups chopped fresh cilantro (coriander)
1/3 cup chopped fresh dill
1 cup chopped fresh spinach or beetroot leaves
1/3 cup chopped fresh green garlic (if in season; leaves only) (this is optional for this recipe)
1 cup chinese celery ( only leaves)
1 cup parsley
4 cups plian yogurt  ( yogurt should not be sweet nor  sour that much)

1 tablespoon  flour
1 egg
1/3 cup medium-grain rice, soaked in water an hour before cooking
Salt, to taste
 4 cups water, you can adjust  water amount depending on your own  taste if you like think soup or thick and creamy type)
1 or 2 green chili peppers

D I R E C T I O N:

put pre soaked chick peas in a small saucepan filled with water and boil until the chickpeas are soft, about 1 hour. Drain and set aside!

steam cook washed and fresh herbs for about 5 minutes,

 In a proper and large sauce pan whisk  egg, yogurt, water all together, beat them thoroughly to get a desirable consistency,

dissolve flour in 2 table spoons water and add to the yogurt  mixture, whisk for a few minutes,
Add rinsed   rice, chop the heads of  green chilies add them to the pan, place over the heat, stir it constantly with a wooden spoon,don't give up at all,

bring it to a boil as you are stirring , reduce the heat and as you let it simmer, add herbs and cooked chick peas,
if you feel it s too thick you can add some  hot or boiled water,

you can have it cold or hot, but I need to remind you this soup  gets thickened as it stands, but I only love  hot one or at least warm,

Nushe jaan, Nush olsun! enjoy

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