Ash-e Doogh (Persian Yoghurt and Herb Soup with Chickpeas)
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Ingredients
- 500 g natural yoghurt
- 400 g tinned chickpeas
- 50 g basmati rice
- 20 g fresh mint, chopped
- 20 g fresh coriander, chopped
- 4 spring onions, finely sliced
- 1 egg
- 1 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 324 kcal
- Protein
- 17.4 g
- Carbohydrate
- 36.4 g
- of which sugars
- 10.7 g
- Fat
- 11.2 g
- of which saturates
- 3.4 g
- Fibre
- 7 g
- Salt
- 0.89 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Whisk the yoghurt with the egg in a large pot, then gradually whisk in 700ml water until smooth.
- 2
Add the basmati rice, bring to a gentle simmer over a low heat and cook for 15 minutes, stirring often to stop the yoghurt curdling.
- 3
Stir in the chickpeas, mint and coriander and simmer for a further 10 minutes until the rice is tender and the soup has thickened slightly.
- 4
Fry the spring onions in the vegetable oil for 2 minutes and stir half through the soup.
- 5
Season with salt and pepper.
- 6
Ladle into bowls and scatter with the remaining fried spring onions to serve.
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