Скачать или смотреть Ash-e Doogh (Yoghurt Soup)

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In these cold and rainy days, enjoying a delicious and warm soup, like "Ash-e Doogh,"  is very pleasant. "Ash-e Doogh" is one of the most unique and tasty soups, and making it is quite easy.
Its origin can be traced back to the Ardabil province, but other provinces also prepare this soup with their own variations.
Note 1: You should soak the chickpeas at least 8 hours before cooking the soup.
Note 2: At the beginning of the cooking process, as soon as you place the pot on the heat, you should continuously stir the soup until it boils.
Note 3: Some people also add meatball to "Ash-e Doogh," and if you like, you can add pre-fried meatball at the final stage.

🔴Ingredients for 5 people:
1 Cup Half-Grain Rice
1 Cup Chickpeas
3 Cups Strained Yogurt
1.5 Liters Water
1.5 Liters Doogh (Ayran)
2 Tablespoons Wheat Flour
2 Cloves Garlic
150 gr Coriander
100 gr Allium Iranicum (Iranian Leek)
50 gr Dill
Dried Mint for garnish, as needed
Salt as needed