Ingredients with Measurements:
- 1 cup dried chickpeas, soaked overnight
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 medium zucchinis, diced
- 1/2 cup chopped fresh dill
- 1/2 cup chopped fresh mint
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh chives
- 1/2 cup barley
- 1/2 cup rice
- 6 cups water
- 2 cups plain yogurt
- 2 tablespoons flour
- Salt and pepper to taste
- Olive oil for frying
Special equipment needed:
- Large pot
- Immersion blender or regular blender
- Mixing bowl
- Wooden spoon
Step-by-step instructions:
1. Drain the soaked chickpeas and rinse them under cold water. Set aside.
2. In a large pot, heat some olive oil over medium heat. Add the chopped onion and garlic and sauté until translucent.
3. Add the diced zucchinis and sauté for a few more minutes until they start to soften.
4. Add the chickpeas, chopped fresh herbs, barley, rice, and water to the pot. Bring to a boil, then reduce the heat and let simmer for about 1 hour, or until the chickpeas are tender.
5. In a mixing bowl, whisk together the yogurt and flour until smooth. Add a ladleful of the hot soup to the yogurt mixture and whisk well to temper it.
6. Pour the yogurt mixture into the pot and stir well to combine. Let simmer for another 10-15 minutes, stirring occasionally.
7. Use an immersion blender or regular blender to blend the soup until smooth and creamy.
8. Season with salt and pepper to taste.
9. Serve hot with a drizzle of olive oil and some fresh herbs on top.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 15 minutes
Temperature:
Simmer over low heat
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 40g
Protein: 12g
Fiber: 10g
Substitutions for ingredients:
- You can use canned chickpeas instead of dried ones, but reduce the cooking time accordingly.
- You can use any combination of fresh herbs you like, or omit some if you don't have them on hand.
- You can use any type of flour you like to thicken the yogurt, such as cornstarch or potato starch.
Variations:
- You can add some cooked shredded chicken or beef to the soup for extra protein.
- You can add some chopped spinach or kale to the soup for extra greens.
- You can add some cooked lentils or beans to the soup for extra fiber.
Tips and tricks:
- Soaking the chickpeas overnight will help them cook faster and more evenly.
- Make sure to temper the yogurt before adding it to the hot soup, to prevent it from curdling.
- If the soup is too thick, you can add some more water or broth to thin it out.
- If the soup is too thin, you can add some more flour or yogurt to thicken it up.
Storage instructions:
- Let the soup cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.
- You can also freeze the soup for up to 3 months. Thaw it in the fridge overnight before reheating.
Reheating instructions:
- Reheat the soup over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in individual bowls, garnished with some fresh herbs and a drizzle of olive oil.
Garnishes:
- Fresh herbs (dill, mint, parsley, cilantro, chives)
- Olive oil
- Lemon wedges
Pairings:
- Crusty bread
- Salad
Suggested side dishes:
- Hummus and pita bread
- Grilled vegetables
- Roasted potatoes
Troubleshooting advice:
- If the soup is too sour, you can add some sugar or honey to balance the flavors.
- If the soup is too salty, you can add some more water or broth to dilute it.
Food safety advice:
- Make sure to soak the chickpeas overnight and cook them thoroughly to avoid any digestive issues.
- Store the soup in the fridge or freezer promptly to avoid any bacterial growth.
Food history:
- Ash-e Doogh is a traditional Persian soup made with yogurt, herbs, and vegetables. It is usually served cold in the summer, but can also be served hot in the winter.
Flavor profiles:
- Tangy, creamy, herby, and slightly sweet.
Serving suggestions:
- Serve the soup as a main course for lunch or dinner, with some bread and salad on the side.
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Region: Iranian