Buttermilk Soup Recipe (iranian yogurty drink soup) ashe doogh - Doğada yemek pişirme

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds protein and creaminess while buttermilk is more affordable.

spinach

🥗Healthier: kale

💰Cheaper: collard greens

Kale offers similar nutrients while being a heartier green.

chickpeas

🥗Healthier: white beans

💰Cheaper: canned beans

Canned beans are often less expensive and still nutritious.

cooked meat

🥗Healthier: tofu

💰Cheaper: seitan

Tofu provides a plant-based protein alternative.

Heat vegetable oil in a large pot over medium heat until shimmering.

Sauté chopped onion until translucent, about 5 minutes.

Add minced garlic and turmeric; cook until fragrant, about 1 minute.

Stir in lentils and rice; cook for 2 minutes to toast.

Pour in water and bring to a boil; reduce heat to simmer.

Add spinach, dill, and chickpeas; cook until lentils are tender, about 20-25 minutes.

In a bowl, whisk together yogurt and lemon juice until smooth.

Stir yogurt mixture into the soup; cook gently without boiling for 5 minutes.

Season with salt and pepper to taste.

Serve hot, garnished with fresh mint.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens