Ingredients with Measurements:
- 1 cup of dried chickpeas
- 1 cup of barley
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 1/2 cup of chopped parsley
- 1/2 cup of chopped mint
- 1/2 cup of chopped dill
- 4 cups of plain yogurt
- 4 cups of water
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
Special equipment needed:
- Large pot
- Wooden spoon
- Blender or food processor
Step-by-step instructions:
1. Soak the chickpeas in water overnight. Drain and rinse them before using.
2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic and sauté for 5 minutes until softened.
3. Add the soaked chickpeas, barley, and water to the pot. Bring to a boil, then reduce the heat and let it simmer for 1 hour.
4. Add the chopped carrots and continue to simmer for another 30 minutes until the carrots are tender.
5. In a blender or food processor, blend the yogurt until smooth. Add it to the pot and stir well.
6. Add the chopped parsley, mint, and dill to the pot. Season with salt and pepper to taste.
7. Let the soup simmer for another 10 minutes until heated through.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 40 minutes
Temperature:
Simmer over medium heat
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 7g
Carbohydrates: 36g
Protein: 13g
Fiber: 10g
Substitutions for ingredients:
- You can use canned chickpeas instead of dried chickpeas. Drain and rinse them before using.
- You can use quinoa instead of barley.
- You can use any other vegetables you like, such as zucchini or spinach.
Variations:
- You can add cooked shredded chicken or beef for extra protein.
- You can add a can of diced tomatoes for a more tomato-based soup.
- You can add a tablespoon of turmeric for a more yellow color.
Tips and tricks:
- Soaking the chickpeas overnight will help them cook faster and become more tender.
- If the soup is too thick, you can add more water or yogurt to thin it out.
- You can garnish the soup with a dollop of yogurt and a sprinkle of chopped herbs.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a dollop of yogurt and a sprinkle of chopped herbs on top.
Garnishes:
- Yogurt
- Chopped herbs
- Croutons
- Lemon wedges
Pairings:
- Naan bread
- Pita bread
- Rice
Suggested side dishes:
- Hummus and vegetables
- Greek salad
- Grilled chicken skewers
Troubleshooting advice:
- If the soup is too thick, add more water or yogurt to thin it out.
- If the soup is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to soak the chickpeas overnight and rinse them before using.
- Store the soup in an airtight container in the refrigerator for up to 5 days.
Food history:
Ash-e Doogh is a traditional Persian soup made with yogurt and herbs. It is often served during the summer months as a refreshing and cooling dish.
Flavor profiles:
- Creamy
- Tangy
- Herbaceous
Serving suggestions:
Serve the soup with a side of bread or a salad for a complete meal.
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Region: Iranian