This is a game-changing soup that will knock the socks right off your chilly little feet! All I should say is that you just need to try it. But of course, I always say more…
So far, I’ve found only one crunchy leaf on the ground (and quickly Insta’d it), but it smells like fall and it feels like fall in Chicago. The sandals have been put away to hibernate and the annoying question of “which ugly jacket or sweater should I put on to cover up my cute outfit because I need to run out the door NOW” has returned. With that, I admit, summer is over. But I will not let go of certain summery things like my chocolate covered frozen bananas or my 10-dollar slip-on floral shoes I picked up from Nordstrom Rack (a TOTAL steal) and wore just about every day I didn’t wear my sandals this past summer. The shoes might be meant for kids but hey, if the shoe fits…
I’m also not exactly jumping for joy when it comes to the pumpkin takeover that occurs every year around this time: pumpkin chai latte, pumpkin and avocado soup, pumpkin ravioli, pumpkin and skittle biscotti, pumpkin and pineapple loaf cake, … -___- ← That’s my face when someone mentions “a totally new and awesome way to use pumpkin”.
I cannot. I’m still all pumpkin’d out from last year. Maybe it’s because I’m a food blogger and I see nothing but pumpkin recipes in every feed and food site come sweater weather, but I just cannot. Cannot! Did you know that if you look at the word “cannot” for long enough, it starts to look like gibberish?
So perhaps yes, I’m a tad bitter about summer turning its back on me, but I’d be a fool not to tell you how much I love this time of year, if for one thing only: S.O.U.P.
Soup Of Uncomfortable People? Such Orange Ugly Pumpkins? Samba Only Until Pooped?
Well, just to clue you in because it would be hard to guess otherwise, S.O.U.P stands for soup even though the acronym usage doesn’t at all make even the slightest sense here. Ok, I move on now.
I grew up eating only Persian soups. I now eat many different soups. But I will always prefer my Persian soups. Maybe it’s because I’m biased; maybe it’s because it’s just freaking delicious and that’s obvious! I don’t know. But I do know that I want you to be confident about the color of this soup. Don’t be scurd.
It’s base is doogh (Persian yogurty drink) and it’s absolutely amazing. Aash means soup in Farsi—hence the name “aasheh doogh”. It may also be called “aasheh maast”, “ayrani aash”, or simply “aasheh white”, which is what I grew up calling it in my Farsglish home. Besides the doogh, it’s got some chickpeas, white beans, mini beef meatballs, herbs, and rice. Oh, and it’s got some gorgeous garlic action going on too. However, if you’re not a fan of garlic (but whyyyy?!) then leave it out or use it sparingly.
So you can see it’s quite a simple dish, and a hot bowl of it is so warming and comforting for this time of year. In my parents’ hometown in the northwest of Iran, you can find huge steaming vats of this stuff being sold on the side of the street for passersby and you can imagine how it would just totally hit the spot when it’s cold.
So my friends, this is my own family’s recipe that I’m sharing with you and it’s authentically spectacular. Hellllllo, fall!
And for what it’s worth, I like some pumpkin. Just maybe no skittles?
Directly below this recipe, you can check out some fall recipes from my fellow Persian foodie friends!
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Love and happiness to all of you!
- ½ pound Ground Beef
- ½ Onion, puréed
- ½ tablespoon Salt, plus more to taste at the end
- ½ teaspoon Black Pepper, plus more to taste at the end
- ½ cup Uncooked Basmati Rice
- 1 Egg
- 1 gallon (3.8 liters) Doogh (Middle Eastern yogurt drink)---if you can’t find this from your local Middle Eastern grocery store then take plain yogurt and mix with water until it reaches the consistency of milk. And add a big pinch of salt to this if you're making it from yogurt and water, since there is always salt in doogh.
- 1 large bunch Cilantro, rinsed
- 1 large bunch Parsley, rinsed and thick stems cut off
- 1 large bunch Green Onion or Persian leeks, rinsed and the roots cut off the green onions
- 1 can of Garbanzo Beans (15 ounces), rinsed
- 1 can of White Beans (15 ounces), rinsed
- 2 entire Heads of Garlic, sliced thickly
- In a food processor, add the cilantro, parsley, and green onion/leeks and chop well. You can definitely chop by hand but of course, it’s not as easy. Set aside.
- Combine the ground beef, onion, salt, and pepper by hand. Set aside.
- Add the uncooked rice to a small bowl and add the egg to it. Whisk well. Set aside.
- Add the Doogh (yogurt drink) to your biggest pot as it can overflow in the first steps if you aren’t watchful. Stove is off at this time. And as mentioned, if you don't have doogh, simply take plain yogurt and mix with a little water until you get it to the consistency of milk.
- Add the rice and egg mixture to the doogh in the big pot. Mix with a wooden spatula and turn on the stove to high heat.
- Stir the entire time until after it reaches a boil (~20 minutes). Once it boils, continue stirring for 2 more minutes, then turn the heat down to medium. At this point you can stir occasionally.
- Next we will add the rest of the ingredients. Make sure nothing is cold going into the soup.
- Little by little while stirring, add the chopped cilantro, parsley, and leeks/green onions.
- In your palms, ball the beef mixture into small meatballs about the size of a marble. As you form them, drop them into the soup. They will start to pop up and float when they are cooked.
- Give a gentle stir with your spatula.
- Slowly while stirring, add the rinsed white beans and garbanzo beans.
- Allow to simmer for a few minutes and add the garlic a few minutes before serving. To intensify the garlic flavor, add it in, give the soup a stir and serve about 1 minute later. For a more mellow garlic flavor, add it in, allow the soup to boil for a few minutes and simmer on medium/low until you’re ready to serve.
- Noushejaan! ---Nourishment for your soul!