Aash-e Doogh (Persian Yogurt Soup)
Source: Hoss Zare, former owner and Executive Chef of Zaré at Fly Trap
This recipe was demonstrated for CUESA’s Market to Table program on February 10, 2018.
Makes 8 servings
1 cup cilantro leaves
1 cup parsley leaves
1 cup chopped green onion or garlic chives
½ pound ground beef
¼ cup puréed onion
Salt and pepper to taste
½ cup rice flour
½ cup basmati rice
1 gallon Doogh (Persian yogurt drink), or substitute plain yogurt seasoned with salt and diluted with water to the consistency of milk
4 cups cooked legumes (garbanzo beans, white beans, or any you prefer)
2 cloves garlic, thinly sliced
In a food processor, chop the cilantro, parsley and green onion well (you could chop by hand if you prefer). Set aside.
Mix the ground beef, onion, salt and pepper together with your hands in a small bowl. Set aside.
Add the rice flour to a small bowl and add the egg. Whisk well and set aside.
Add the uncooked rice to the Doogh in a large cold pot, then turn the heat up to high. Stir with a wooden spatula until it reaches a boil (about 20 minutes). Continue stirring for 2 more minutes, then reduce the heat to medium. Continue to stir occasionally as you add the herb mixture and continue to cook the rice.
Using your hands, ball the beef mixture into small meatballs about the size of a marble. As you form them, drop them into the soup. They will start floating when they are cooked – stir gently with the wooden spatula.
Take a few spoonsful of the hot soup and add to the egg and rice flour mixture. Mix quickly with a fork or whisk, adding more liquid as you go, then transfer it to the soup pot in a slow, steady stream while stirring. Add the cooked legumes to the soup. If you want a sharper garlic flavor, wait to add the garlic slices until a few minutes before serving. Otherwise, add the garlic after the legumes.
Increase the heat and bring the soup to a boil for a few minutes, then reduce the heat to medium-low until you’re ready to serve.