Persian Herb Yogurt Soup (Ash-e Doogh)

Instructions

1. 1

   Perform mise en place: wash 100 g short-grain rice under cold water until clear and drain. Finely chop 150 g mixed herbs (dill, cilantro, parsley) and mince 15 g garlic. In a large cold pot, whisk 600 ml yogurt, 1 egg, and 500 ml cold water until completely smooth before turning on any heat.

2. 2

   Set the pot over medium heat. Stir continuously with a whisk or wooden spoon in one direction for 10 to 12 minutes until gentle bubbles form and the rice becomes soft. Do not stop stirring during this stage; continuous movement prevents the yogurt from curdling and splitting.

3. 3

   Add 200 g drained cooked chickpeas and 15 g minced garlic into the pot. Lower the heat to medium-low and simmer for 5 minutes, stirring occasionally. If the soup feels too thick, pour in a splash of warm water (around 50 ml) to keep the texture silky and loose.

4. 4

   Stir the 150 g finely chopped fresh herbs into the soup. Reduce the heat to low and let it simmer uncovered for 7 minutes until the herbs soften and turn deep green. Keep stirring every minute so the bottom does not catch or burn as the soup naturally thickens.

5. 5

   In a small skillet, heat 30 ml olive oil over low heat for 30 seconds. Add 1 tablespoon of dried mint and stir continuously for 1 minute until fragrant and bubbling slightly. Immediately remove the pan from heat so the mint infuses without burning or turning bitter.

6. 6

   Ladle the hot, creamy herb soup into deep serving bowls. Drizzle the warm mint oil generously over the top and scatter 40 g roughly chopped walnuts across the surface. Serve immediately while warm and fragrant, paired with flatbread if desired.