Step-by-Step Guide to Prepare Homemade Ash Dough (Persian Thick Soup)
Hello everybody, it's me again, Dan, welcome to my recipe page. Today, we're going to make a distinctive dish, Easiest Way to Prepare Ultimate Ash Dough (Persian Thick Soup). One of my favorites food recipes. This time, I'm gonna make it a little bit unique. This will be really delicious.
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As for the number of servings that can be served to make Ash Dough (Persian Thick Soup) is 5 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Ash Dough (Persian Thick Soup) estimated approx 4 hours.
To begin with this particular recipe, we have to prepare a few components. You can cook Ash Dough (Persian Thick Soup) using 9 ingredients and 10 steps. Here is how you can achieve it.
Ash is a very popular Persian soup which is usually richer and thicker than soup. Ash has a great variety, and the basic ingredients are grains and vegetables. This yummy ash is specially made in Turkish province of Iran (Azerbaijan) and it’s known as Ash Dough (yoghurt drink) because instead of water we use Ayran or very watery yoghurt in it.
Ingredients and spices that need to be Make ready to make Ash Dough (Persian Thick Soup):
- 1 cup chickpeas
- 1 cup rice
- 1 onion
- 6-7 cloves garlic
- 1 kilo yoghurt (or 2 liters
- Dough)
- 1 egg
- 1 cup chopped parsley
- salt and pepper
Instructions to make Ash Dough (Persian Thick Soup)
- Soak the chickpeas in water for 24 hours. Try to change the water 2-3 times. this helps to reduce bloating after eating grains.
- Magic tip: while boiling grains cut a cucumber vertically in to two pieces and boil it with grains. before it falls apart remove from the pot. It does magic no bloating after eating any kinds of grain.
- Bring water and chickpeas in boiling. Leave it on low fire for 3 hours until they are soft.
- Add rice and chopped onion to chickpeas and let the rice gets soft and broken in to small pieces. at this point the mixture is thick with little water.
- Pour yoghurt in mixer, add the egg and mix it well until fluffy and smooth. As you might not find dough (yoghurt+ water) add water to yoghurt and mix it again until get smooth thick liquid. The egg doesn’t let yogurt and water get separated and broken while boiling.
- Add it to the pot. Bring the fire very low and stir it every once in a while.
- Peel and press the garlic. Add it to the soup.
- Add the chopped parsley and boil it for about 15 minutes.
- You can make meatballs and add to the soup but it’s optional.
- Tip: Sour yoghurt gives a better taste to this soup.
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