Yogurt-Based Persian Soup (Aashe Doogh)

Note: If you can’t find doogh from your local Middle Eastern grocery store, take plain yogurt and mix with water until it reaches the consistency of milk. Add a big pinch of salt, since there is always salt in doogh.

In a food processor, add cilantro, parsley, and green onion or leeks and chop well. (You can definitely chop by hand but of course, but it’s not as easy.) Set aside.

Combine ground beef, onion, salt, and pepper by hand. Set aside.

Place uncooked rice in a small bowl and add 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. Keep stove off at this time.

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 (about 20 minutes). Once it boils, continue stirring for 2 more minutes, then turn heat down to medium. At this point, you can stir occasionally.

Make sure nothing is cold going into the soup. Little by little, while stirring, add the chopped cilantro, parsley, and leeks or green onions.

In your palms, form 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. Gently stir with your spatula.

Slowly, while stirring, add rinsed white beans and garbanzo beans. Allow to simmer for a few minutes. 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 ready to serve.

Noushejaan! Nourishment for your soul!