This is a game-changing Persian yogurt soup that will knock the socks right off your chilly little feet! All I should say is that you just need to try this ash-e doogh (ash-e maast). It's authentic and bursting with delicious flavors!
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 or Turkish 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 Persian (and Turkish) soup to make, 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?
Try my easy and perfect tomato soup with grilled cheese sandwiches!
Try my Persian noodle soup!
Try my Persian lentil soup with caramelized onions and potatoes!
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Love and happiness to all of you!
Recipe
Aashe Doogh (A Delectable Yogurt-Based Persian Soup)
Ingredients
- ½ pound Ground Beef
- ½ Onion puréed
- ½ tablespoon Sea 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 or Persian 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 removed
- 1 large bunch Green Onion or Persian leeks rinsed and just the roots removed
- 15 oz Garbanzo Beans 1 can, rinsed (or if using dry, soak overnight before rinsing)
- 15 oz White Beans 1 can, rinsed (or if using dry, soak overnight before rinsing)
- 2 Heads of Garlic cloves peeled and sliced thickly
Instructions
- 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.
- ~~If you enjoyed this recipe, please rate it below and subscribe to my YouTube channel for more videos!~~
Nutrition
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Persian Mama says
This looks very good, perfect for the cold weather. Thanks for sharing the recipe. Happy Mehregan
honestandtasty says
Thank you, Homa joon! Happy Mehregan to you as well <3
Coco in the Kitchen says
What a refreshing, soothing soup, perfect for this hot weather we're having.
Can't wait to taste it - looks delightful.
Happy Mehregan, Bita joon!
honestandtasty says
Thank You, sweet Coco Joon! You're right, it's one of those soups that works with any kind of weather! But I hope you get some cooler air and rain coming your way asap! 🙂 Happy Mehregan to you and your family!
Becky Sandall says
Looks so delicious and tasty!
honestandtasty says
Thanks so much, Becky! <3 Love you!
Fariba says
Bita joon, Love your sense of humor and if you're too sad about Summer beign gone, please visit us in HOT California. I couldn't even get excited about Mehregan ...I would love to experience cooler, breezy days 🙁 OK now back to your recipe, I only had this soup once and it wasn't good. Now with your recipe I can create a new and delicious experience 😉 thanks for the recipe and Yes, I'm all pumpkin out too and we haven't even start the season 😉 xoxo
honestandtasty says
Thank you, Fariba Joon! I heard you got some rain! Maybe the aash weather is upon you there! 😉
I really hope you enjoy my family recipe! 🙂 <3
Parisa says
Bita joon I love Aashe Doogh!! I grew up eating it too but have never tried making it myself. Now I have no excuse not to make it! haha thanks for your lovely recipe and hope you had a nice Mehregan 🙂 xx
honestandtasty says
Oh thank you, Parisa Joon!! Are you also Azeri? Anyway, you're right! You definitely don't have an excuse now to not make it! 😉
<3 Have a happy day!
Parisa says
From my dad's side I am actually Bita joon! Same city as you!
honestandtasty says
That's such an awesome coincidence! 😀 I love that!
Yum Girl says
Welcome to Yum goggle! We are following you on all social media and hope you will do the same. We will tag you as we promote your posts on up to 14 platforms available to us. Kelli from YG.
honestandtasty says
Thank you, Kelli! 🙂
Persian catering says
Thanks for sharing this superb soup.I must try this one today and share the picture of my bowl with you.
honestandtasty says
You're welcome! Did you make it? I'm waiting to see! 🙂 🙂
Fae's Twist & Tango says
What fun reading for a healthy soup! This, your family original 'aashe'e doogh' I'm certain that it is very delicious with the beans and the petite meatballs. Yum. Thank you for sharing your family recipe. 🙂
-Your soup reminded me of... My father was from Azerbaijan. He once made 'eshkeneh' and taught my mother how to make it too . Although, I have not seen any 'eshkeneh' recipes using yogurt as it's ingredient, 'eshkeneh' at our home was always made with yogurt. I don't exactly recall how my mother made it or any other ingredients added (I have to ask my sisters)... basically, many kinds of herbs were fried, caramelized onion, seasoning and water were added and simmered. I don't know at what point yogurt was added (which it never separated) and while the soup was simmering, raw eggs were broken, dropped and poached in the soup. Very tasty soup.
-My apologies for a delayed comment on this special Mehregan post. I was travelling and just returned. xx
honestandtasty says
That's so interesting to learn about eshkeneh, Fae joon! I had to google it to see what it looked like! It sounds delicious! I hope you had wonderful travels and Mehregan!! xoxo
Fatemeh says
Hello, I am looking forward to making this dish today. I am just not sure what you mean by saying “a large punch “ for the vegetables. It would be really helpful if you could inform me with the exact amount, if it really matters in the taste. Its the first time I am making it so I want it to be perfect 👌. Thanks 😊
Cheryl Shirzad says
I have only made this a few times, but am really in the mood to eat it now, it is one of my favorite Persian dishes, second only to Koreste Bademjun. Even though it is still roasting in Florida, I think I will make it this weekend.
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