Ash-e Doogh (آش دوغ) is a creamy and tangy Persian soup made with yogurt (doogh), fresh herbs, chickpeas, and rice. This nourishing and aromatic dish is popular in northwestern Iran, particularly in Ardabil and Tabriz, where it is enjoyed as a warming yet refreshing meal. Its rich, slightly sour flavor and herbaceous aroma make it a beloved comfort food in Persian cuisine.
Ash-e Doogh has been a staple of Azerbaijani and northwestern Persian cuisine for centuries, originating from Ardabil and Tabriz. This soup showcases Iran’s rich dairy culture, as doogh (a yogurt-based drink) has been consumed in Persia since ancient times.
Historically, Ash-e Doogh was made by nomadic tribes using fermented yogurt, grains, and foraged herbs, creating a sustaining and probiotic-rich dish. Over time, this soup became a regional favorite, commonly served during cold winters, family gatherings, and Nowruz (Persian New Year) celebrations.
Today, Ash-e Doogh remains one of Iran’s most popular herbal soups, loved for its creamy texture, tangy taste, and digestive benefits. It is often served in restaurants and homes across northwestern Iran, with each region adding its own local herbs and variations.
Ingredients
For the Soup Base:
2 cups plain yogurt (or traditional doogh, lightly salted)
4 cups water or vegetable broth
½ cup rice (Basmati or Persian rice)
½ cup chickpeas, cooked (or canned, drained)
1 egg (for preventing curdling)
2 tbsp flour (for thickening)
½ tsp salt (adjust to taste)
½ tsp black pepper
½ tsp turmeric (optional, for extra depth)
For the Herbs:
½ cup fresh mint, chopped
½ cup fresh cilantro, chopped
½ cup fresh dill, chopped
½ cup fresh parsley, chopped
2 cloves garlic, minced (optional, for extra flavor)
For Garnish:
2 tbsp dried mint, fried in oil (optional)
1 tbsp butter or oil (for frying mint)
Directions
Prepare the Yogurt Mixture:
In a large bowl, whisk together yogurt, egg, and flour until smooth. Gradually add water or broth, stirring constantly to prevent lumps.
Cook the Soup Base:
Pour the yogurt mixture into a large pot over medium-low heat. Stir continuously until the mixture warms up, then add rice and chickpeas. Simmer for 30-40 minutes, stirring occasionally, until the rice is tender.
Add the Herbs & Seasonings:
Stir in chopped mint, cilantro, dill, parsley, and minced garlic. Add salt, black pepper, and turmeric (if using). Simmer for 10 more minutes, allowing the herbs to release their flavor.
Prepare the Fried Mint Garnish (Optional):
Heat butter or oil in a small pan over medium heat. Add dried mint and fry for 30 seconds, until fragrant. Drizzle over the soup before serving.
Serve & Enjoy:
Ladle into bowls and garnish with fried mint and extra yogurt. Serve hot with Persian flatbread (Lavash or Sangak).
