Ash-e Doogh (آش دوغ) — Persian Yogurt and Herb Soup

• 240 gchickpeas, cooked and drained (about 1 cup cooked)
• 70 gshort-grain rice, rinsed (about 1/3 cup)
• 80 gyellow split peas, rinsed (about 1/2 cup)
• 1500 mlwater
• 180 gyellow onion, finely diced (about 1 large)
• 30 mlolive oil (2 tbsp)
• 2 tspground turmeric
• 2 tspfine sea salt (adjust only after yogurt is added)
• 1 tspblack pepper
• 900 gplain full-fat yogurt (preferably not Greek; if using Greek, thin with extra water)
• 1egg (helps prevent curdling)
• 10 gall-purpose flour (about 1 tbsp; stabilizes the yogurt)
• 180 gfresh herbs (parsley, cilantro, dill), finely chopped (about 3 packed cups total; equal parts works well)
• 60 gfresh scallions, thinly sliced (about 1 bunch)
• 120 gfresh spinach, finely chopped (optional but common for body)
• 2 tspdried mint (plus more for garnish if desired)
• 2 clovegarlic cloves, finely grated (optional but traditional in many homes)

Instructions

1. 1

   Warm a large heavy pot over medium heat and add the olive oil. Add the diced onion and cook for 8–10 minutes, stirring often, until translucent and lightly golden.

2. 2

   Stir in the turmeric and black pepper and cook for 30 seconds to bloom the spices. Add the rinsed split peas, rinsed rice, cooked chickpeas, and 1500 ml water, then stir well to combine.

3. 3

   Bring the pot to a gentle boil, then reduce to a steady simmer. Cook for 35–45 minutes, stirring every 5–7 minutes, until the split peas are tender and the rice has started to break down and lightly thicken the soup.

4. 4

   While the legumes simmer, prepare the yogurt mixture to prevent curdling. In a large bowl, whisk the yogurt, egg, and flour until perfectly smooth, then slowly whisk in 600 ml water until the mixture is pourable like thin buttermilk.

5. 5

   Reduce the soup to low heat so it is no longer boiling, because high heat can split the yogurt. Ladle about 250 ml of the hot soup liquid into the yogurt mixture while whisking constantly, then repeat once more to gently temper it.

6. 6

   Slowly pour the tempered yogurt mixture into the pot in a thin stream while stirring continuously. Keep the heat low and stir for 8–10 minutes until the soup is steaming and cohesive, but do not let it boil hard.

7. 7

   Add the chopped parsley, cilantro, dill, scallions, and chopped spinach (if using). Simmer gently for 15–20 minutes, stirring frequently to keep the yogurt smooth and to prevent rice from sticking to the bottom.

8. 8

   Stir in the dried mint and grated garlic, then add the salt and stir for 1 minute. Cook for 3–5 minutes more on very low heat, then turn off the heat and rest the soup for 10 minutes so the flavors round out.

9. 9

   Adjust thickness with an additional 100–200 ml water if you prefer a lighter, more doogh-like soup, stirring well to combine. Serve warm in bowls and garnish with an extra pinch (about 1/4 tsp per bowl) of dried mint if desired.