Āsh & soup
Ardabil Doogh Ash
آش دوغ اردبیلی
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 25 min (Estimated)
- Plan ahead
- 8 h
- Makes
- 4 servings (Estimated)
- Kind
- Āsh & soup
- Where it is eaten
- Provincial
- Serving
- 350 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- doogh / yogurt drink dairy 480 g
- chickpeas 140 g
- rice 300 g
- herbs 250 g
- garlic 25 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Soak dried beans/chickpeas (typically overnight); Soak rice before cooking (traditional method)
Method
Soak dried beans or chickpeas for several hours, preferably overnight; drain and refresh the water.
Cook the soaked legumes and grains until partly tender.
Combine with water or stock in a large pot.
Add herbs, noodles, meat, or the dish-specific ingredients at the appropriate stage.
Simmer gently, stirring regularly, until thick and fully cooked.
Adjust seasoning and serve with fried onions, mint oil, kashk, or the traditional garnish.
Cook's notes
To keep the doogh from curdling, stir continuously at the beginning and avoid sudden high heat. Adjust salt only after tasting the natural saltiness of the doogh.
Background
Doogh Ash is one of the best-known foods of Ardabil and the wider Azerbaijani region. Its use of yogurt drink, chickpeas, and herbs reflects the dairy traditions of colder pastoral areas.
Nutrition
| Energy | 380 kcal |
|---|---|
| Protein | 19 g |
| Fat | 10 g |
| Carbohydrate | 53 g |
Where this comes from
Dish-specific official Visit Iran page supports the record; Grade A does not certify laboratory nutrition.
Record: IR0129 · Evidence: A (Directly documented)
Open the source page https://visitiran.ir/cuisine/ash-e-doogh