Ingredients with Measurements:
- 1 cup dried chickpeas, soaked overnight
- 1 cup barley
- 1 cup sliced mushrooms
- 1/2 cup dried barberries
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh parsley
- 2 cups plain yogurt
- 4 cups water
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon turmeric
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Blender or immersion blender
Step-by-step instructions:
1. Drain the soaked chickpeas and rinse them. In a large pot, combine the chickpeas, barley, and water. Bring to a boil, then reduce the heat and simmer for 1 hour.
2. In a separate pan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until softened.
3. Add the sliced mushrooms to the pan and cook until they release their moisture and start to brown.
4. Add the turmeric to the pan and stir to combine.
5. Add the mushroom mixture to the pot with the chickpeas and barley.
6. Add the dried barberries to the pot and stir to combine.
7. Simmer the soup for an additional 30 minutes, or until the chickpeas and barley are tender.
8. In a blender or with an immersion blender, blend the yogurt until smooth.
9. Add the blended yogurt to the pot and stir to combine.
10. Add the chopped fresh herbs to the pot and stir to combine.
11. Season the soup with salt and pepper to taste.
12. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour 30 minutes
5. Temperature:
Simmer over medium-low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 300
Fat: 8g
Carbohydrates: 45g
Protein: 15g
Sodium: 200mg
Fiber: 12g
Substitutions for ingredients:
- You can use canned chickpeas instead of dried chickpeas, but reduce the cooking time accordingly.
- You can use any type of mushrooms you like.
- You can use dried cranberries or currants instead of barberries.
- You can use sour cream instead of yogurt.
Variations:
- You can add cooked chicken or lamb to the soup for a heartier meal.
- You can add other vegetables, such as carrots or celery, to the soup.
- You can use different herbs, such as cilantro or basil, instead of the ones listed.
Tips and tricks:
- Soaking the chickpeas overnight will help them cook faster and more evenly.
- Be sure to rinse the barley before adding it to the pot.
- If the soup is too thick, you can add more water or broth to thin it out.
- If you don't have a blender or immersion blender, you can whisk the yogurt until smooth.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with a dollop of yogurt and a sprinkle of chopped herbs.
Garnishes:
- Yogurt
- Chopped fresh herbs
- Toasted nuts or seeds
- Croutons
Pairings:
- Naan bread
- Rice pilaf
- Grilled vegetables
Suggested side dishes:
- Greek salad
- Hummus and pita bread
- Roasted sweet potatoes
Troubleshooting advice:
- If the soup is too thick, add more water or broth to thin it out.
- If the soup is too thin, simmer it for a longer period of time to allow it to thicken.
Food safety advice:
- Be sure to soak the chickpeas overnight to reduce cooking time and ensure they are fully cooked.
- Store any leftover soup in the refrigerator and consume within 3 days.
Food history:
Ash-e Doogh is a traditional Persian soup made with yogurt and herbs. It is typically served during the summer months as a refreshing and cooling dish.
Flavor profiles:
This soup is tangy and savory, with a slight sweetness from the barberries. The fresh herbs add a bright and herbaceous flavor.
Serving suggestions:
Serve this soup as a light lunch or dinner, or as a side dish to a larger meal.
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Region: Iranian