Aash-e doogh, a famous and beloved traditional food of Ardebil
Aash is a rich and hearty soup that Iranians prepare using a variety of herbs. The defining characteristic of all aash dishes in Persian cuisine is the inclusion of fresh herbs along with grains such as rice, peas, or bulgur.
Ardebil, the capital city of Ardebil Province, is known for being one of the coldest cities in Iran. This climatic condition has led to the development of several traditional and local foods that are particularly well-suited for colder weather. As a result, there is a wide variety of aash dishes and soft foods available in this region, catering to the needs of its chilly environment.
One of the most famous and beloved traditional foods of Ardebil Province is aash-e doogh. This dish is not only popular in Ardebil but also found in other provinces of Iran, including Fars, Kurdistan, West Azarbaijan, East Azarbaijan, Qazvin, and Hamedan. The preparation of aash-e doogh varies slightly from region to region, with differences in cooking methods and ingredients. It can also be served as a delightful starter.
Enjoying a bowl of this simple yet delicious white aash is particularly satisfying during the colder months, especially on chilly autumn and winter nights. The origins of this dish can be traced to many cold-weather tourist regions, making it a staple of comfort food in these areas. Ardebil’s aash-e doogh is not only nourishing and healthy but also boasts a unique sour taste and an inviting aroma. It is a cost-effective meal that is cherished by families throughout Ardebil.
The primary ingredients include chickpeas, rice, various vegetables such as leek, parsley, and dill, along with local sour doogh (a type of Persian yogurt drink), salt, fresh pepper, and garlic. Sometimes, aash-e doogh is accompanied by small balls of minced meat that have been mixed with a bit of onion and salt, but without turmeric.
In different regions of Iran, the consistency of this dish can vary significantly. In some areas, it is prepared in a thin, watery form, while in others, it is made thicker and heartier. Additionally, there are subtle but noteworthy variations in ingredients. For instance, in Tabriz, yogurt is often added to the dish, while in Ardebil, doogh is used instead. This key difference in ingredients can lead to a significant variation in the final flavor. Moreover, the quantity of garlic and the specific types of herbs used can also greatly influence the overall taste.
It’s worth noting that if you have plans to drive or engage in activities that require a high level of concentration, it may be wise to avoid eating this aash. The combination of garlic and doogh can induce drowsiness, which might affect your alertness.