Ash doogh ardabil recipe

Wash the semi-cooked rice and drain it.

Add 1 egg, 1 tablespoon of rice flour, and grated garlic to the rice and mix well.

Place a pot on medium heat and add the mixture to it.

Pour in buttermilk and stir continuously until it comes to a boil without curdling.

Once boiling, leave the lid half-open and let it cook for 30 minutes until the rice is cooked.

Add the fresh herbs (tarragon and cilantro), cooked chickpeas, and salt to the pot.

Let it simmer on low heat for about 1 hour until it thickens.

Optionally, add meatballs to the stew if desired.

After 1.5 hours, turn off the heat and prepare the fried mint by heating oil and adding mint until slightly crispy.

Serve the stew in a bowl, let it settle a bit, and garnish with fried mint and cooked chickpeas.

Equipment Needed

Dietary

Allergens