Ingredients with Measurements:
- 1 cup of rice
- 2 cups of water
- 1 cup of plain yogurt
- 3 cups of water
- 1 cup of chopped spinach
- 1 cup of chopped parsley
- 1 cup of chopped cilantro
- 1 cup of chopped scallions
- 1 cup of chopped mint
- 1 cup of raisins
- 1 tablespoon of dried mint
- 1 tablespoon of salt
- 1 tablespoon of black pepper
- 1 tablespoon of turmeric
- 1 tablespoon of olive oil
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Rinse the rice in cold water and drain it.
2. In a large pot, add 2 cups of water and the rice. Bring to a boil, then reduce the heat to low, cover the pot, and simmer for 20 minutes.
3. In another pot, add 3 cups of water and bring to a boil.
4. Add the chopped spinach, parsley, cilantro, scallions, and mint to the pot.
5. Reduce the heat to low, cover the pot, and simmer for 30 minutes.
6. In a bowl, whisk the yogurt with 1 cup of water until smooth.
7. Add the yogurt mixture to the pot with the vegetables and stir well.
8. Add the raisins, dried mint, salt, black pepper, turmeric, and olive oil to the pot and stir well.
9. Simmer the soup for another 10 minutes until the raisins are plump and the flavors are well combined.
10. Serve the Ash-e Doogh hot with a scoop of rice in each bowl.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour
Temperature:
Simmer on low heat
Serving size:
6 servings
Nutritional information:
Calories per serving: 240
Fat: 5g
Carbohydrates: 45g
Protein: 7g
Fiber: 4g
Sugar: 20g
Substitutions for ingredients:
- You can use brown rice instead of white rice.
- You can use dried cranberries instead of raisins.
- You can use sour cream instead of yogurt.
Variations:
- You can add cooked chickpeas or lentils to the soup for extra protein.
- You can add diced potatoes or carrots for a heartier soup.
- You can add a dollop of sour cream or yogurt on top of each bowl for extra creaminess.
Tips and tricks:
- Make sure to rinse the rice well before cooking to remove excess starch.
- Use fresh herbs for the best flavor.
- Adjust the seasoning to your taste.
Storage instructions:
- Store the leftover soup in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot on the stove over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in a large bowl with a scoop of rice in the center and a sprinkle of dried mint on top.
Garnishes:
- Sprinkle some chopped fresh herbs on top of each bowl for extra flavor.
Pairings:
- Serve the soup with a side of warm pita bread or naan.
Suggested side dishes:
- Hummus and vegetable sticks
- Greek salad
- Grilled chicken or fish
Troubleshooting advice:
- If the soup is too thick, add more water or yogurt to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the soup thoroughly to prevent foodborne illness.
Food history:
- Ash-e Doogh is a traditional Persian soup made with yogurt and herbs.
Flavor profiles:
- Tangy, savory, and slightly sweet.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner.
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Region: Iranian