Ingredients with Measurements:
- 1 cup quinoa
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 4 cups plain yogurt
- 2 cups water
- 1 cup chopped fresh herbs (parsley, cilantro, mint)
- 1 cup chopped spinach
- 1 cup pomegranate seeds
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Blender or immersion blender
Step-by-step instructions:
1. Rinse quinoa in a fine-mesh strainer and cook according to package instructions.
2. In a large pot, sauté onion and garlic in olive oil until softened.
3. Add yogurt and water to the pot and whisk to combine.
4. Add cooked quinoa, chopped herbs, and spinach to the pot and stir to combine.
5. Use a blender or immersion blender to blend the soup until smooth.
6. Season with salt and pepper to taste.
7. Serve hot, topped with pomegranate seeds.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Serve hot.
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 250
Fat: 8g
Carbohydrates: 31g
Protein: 14g
Fiber: 5g
Sugar: 12g
Substitutions for ingredients:
- Quinoa can be substituted with rice or barley.
- Spinach can be substituted with kale or chard.
- Pomegranate seeds can be substituted with dried cranberries or raisins.
Variations:
- Add cooked chickpeas or lentils for extra protein.
- Use different herbs, such as dill or basil, for a different flavor.
- Add diced cucumber or tomato for extra texture.
Tips and tricks:
- Use a high-quality, plain yogurt for the best flavor.
- Be careful not to overcook the quinoa, as it can become mushy.
- Adjust the consistency of the soup by adding more or less water.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve in individual bowls, topped with a sprinkle of herbs and pomegranate seeds.
Garnishes:
Fresh herbs, pomegranate seeds, and a drizzle of olive oil.
Pairings:
- Serve with a side of crusty bread or naan.
- Pair with a simple salad of mixed greens and a lemon vinaigrette.
Suggested side dishes:
- Crusty bread or naan
- Mixed green salad with a lemon vinaigrette
Troubleshooting advice:
- If the soup is too thick, add more water to thin it out.
- If the soup is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Make sure to cook the quinoa and soup to the appropriate temperature to avoid foodborne illness.
Food history:
Ash-e Doogh is a traditional Persian soup made with yogurt and herbs. It is typically served cold in the summer months, but can also be served hot in the winter.
Flavor profiles:
Tangy, creamy, and herbaceous with a pop of sweetness from the pomegranate seeds.
Serving suggestions:
Serve as a light lunch or dinner, or as a starter for a larger meal.
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Region: Iranian