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| Type | Soup |
|---|---|
| Place of origin |  Iran |
| Region or state | Iran |
| Serving temperature | Hot |
| Main ingredients | Yogurt andleafy vegetables |
| Variations | Meatballs can be included |
Ash-e doogh[a] (/ˌɑːʃeɪˈduːɡ,ˌɑːʃiˈdoʊɡ/) is ayogurt soup found in various parts ofIran,[2]Azerbaijan[3] andShiraz,[4] with differing but similar ingredients.[4] It is a kind ofAush. Similar dishes are found all over West Asia.
The spelling of the name of this dish varies in English and can includeash-e dugh. There are some alternative terms for this soup, includingash-e mast.[5]Doogh inash-e doogh means "yogurt", whileash-e is aform meaning "A(u)sh of", meaningA(u)sh (made) of/from yogurt.
Ash-e doogh is a soup usually made with yogurt ordoogh, as well as different kind of herbs (such as coriander, leek, tarragon,mint, andparsley), vegetables (such asspinach,purslane, chickpeas, peas, onion and garlic), lamb meatballs, eggs, rice, salt and several types of spices. Fried mint with oil (and sometime garlic) is used as a topping for the soup. This soup can be made vegetarian.
Some people prefer to make this soup with yogurt whereas others preferdoogh.
There is a very similarAssyrian dish calledbushala, which is similar soup to ash-e-doogh in that it also contains yogurt and green vegetables.Bushala is consumed byAssyrian people ofIran andIraq, though it may feature some different ingredients.
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