Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, ash dough (persian thick soup). It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Ash Dough (Persian Thick Soup) is one of the most popular of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Ash Dough (Persian Thick Soup) is something which I have loved my whole life. They’re nice and they look wonderful.

Ash Reshteh is a classic Persian noodle soup with beans and herbs that is intensely flavorful, amazingly delicious and a wholesome meal by itself. It is traditional to use Kashk to top this Persian noodle soup. Kashk is a fermented yogurt product, that is off white in color, thick and of pouring. Ash is a kind of thick soup that Iranians make with herbs.

To begin with this particular recipe, we have to first prepare a few components. You can cook ash dough (persian thick soup) using 9 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Ash Dough (Persian Thick Soup):

1. Get 1 cup chickpeas
2. Get 1 cup rice
3. Get 1 onion
4. Get 6-7 cloves garlic
5. Take 1 kilo yoghurt (or 2 liters
6. Make ready Dough)
7. Take 1 egg
8. Make ready 1 cup chopped parsley
9. Get salt and pepper

This is a game-changing Persian yogurt soup that will knock the socks right off your chilly little feet! I grew up eating only Persian soups. I now eat many different soups. But I will always prefer my Persian soups.

Steps to make Ash Dough (Persian Thick Soup):

1. Soak the chickpeas in water for 24 hours. Try to change the water 2-3 times. this helps to reduce bloating after eating grains.
2. Magic tip: while boiling grains cut a cucumber vertically in to two pieces and boil it with grains. before it falls apart remove from the pot. It does magic no bloating after eating any kinds of grain.
3. Bring water and chickpeas in boiling. Leave it on low fire for 3 hours until they are soft.
4. Add rice and chopped onion to chickpeas and let the rice gets soft and broken in to small pieces. at this point the mixture is thick with little water.
5. Pour yoghurt in mixer, add the egg and mix it well until fluffy and smooth. As you might not find dough (yoghurt+ water) add water to yoghurt and mix it again until get smooth thick liquid. The egg doesn’t let yogurt and water get separated and broken while boiling.
6. Add it to the pot. Bring the fire very low and stir it every once in a while.
7. Peel and press the garlic. Add it to the soup.
8. Add the chopped parsley and boil it for about 15 minutes.
9. You can make meatballs and add to the soup but it’s optional.
10. Tip: Sour yoghurt gives a better taste to this soup.

I now eat many different soups. But I will always prefer my Persian soups. Maybe it's because I'm biased; maybe it's because it's just freaking delicious and. Ash reshteh's flavor is defined by two uniquely Persian ingredients: reshteh and kashk The soup, served during the festivities leading up to Nowruz, the Persian New Year, wouldn't be the same without the soup noodles called reshteh, which are saltier and starchier than Italian noodles — though you. This soup is one of very delicious soup originally from my hometown (Arak).

So that’s going to wrap it up for this special food ash dough (persian thick soup) recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!