Ash-e Doogh (Yogurt and Herb Soup)

60 minutes

Difficult

3 steps

Chickpeas : 1 cup (140 g)

White beans : 1 cup (160 g)

Lentils : 1 cup (150 g)

Rice : 1/2 cup (80 g)

Meat stock : 10 cups (2.5 liters)

Onions, diced : 2 (280 g)

Turmeric : 1 tsp

Ground coriander seed : 1 tsp

Mixed herbs, chopped : 350 g

Nari yogurt : 2 liters

Salt : as needed

Fried dried mint : for garnish

Vegetable oil : as needed

Step 1:

Cook the chickpeas with the stock in a pot for approximately 4 hours. Add the white beans 40 to 60 minutes after cooking begins, then add the lentils and rice during the final hour.

Step 2:

Heat the oil in a frying pan and saute the onions until soft and translucent. Add the turmeric and ground coriander. During the final 30 minutes of cooking, add the onion mixture, chopped herbs, yogurt, and salt to the legumes.

Step 3:

Once the soup is thick and well blended, remove it from the heat and serve garnished with fried dried mint.

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