Ashe doogh

Ash-e doogh, or "yogurt soup" is a heartwarming, traditional dish from the Azeri region in northwest Iran. It is also a beloved staple in many parts of West Asia, including Iran, Azerbaijan, and Turkey. You might see it spelled in various ways, such as ashe doogh or ash-e dugh, and it goes by other names too, such as ayran ashi and ash-e mast.

This delectable soup is typically prepared with yogurt or doogh, a savory yogurt drink, and a medley of fresh herbs like coriander, leek, tarragon, mint, and parsley. It also includes vegetables such as spinach, purslane, chickpeas, peas, onion, and garlic. To enhance its flavor and texture, lamb meatballs, eggs, rice, salt, and a variety of spices are incorporated. A common finishing touch is fried mint in oil, sometimes with garlic, sprinkled on top. And if you're vegetarian, fret not—there’s a version just for you too!

One of the intriguing aspects of ash-e doogh is the variation in its preparation. You can use either yogurt or doogh. The traditional version made with sweet yogurt provides a delightful contrast to the tangy twist of the version made with sour soda yogurt.

There's also a similar dish called bushala, enjoyed by the Assyrian people in Iran and Iraq. While it also features yogurt and green vegetables, the ingredients can vary, giving it a unique twist.

Whether you're in the mood for something comforting or looking to explore new flavors, ash-e doogh is a wonderful dish to try.