Easy Prepare Recipe Ash Dough Persian Thick Soup Restaurant Style

Easy preparing recipe Ash Dough Persian Thick Soup with 9 ingredients and 10 stages of easy cooking, which is very practical.

Without fail making ultimate Ash Dough (Persian Thick Soup) easy, yummy, practical.

How are you all, now you can prepare recipe Ash Dough (Persian Thick Soup) with 9 ingredients and 10 steps. Below this is how to cook, please carefully carefully.

In cooking there are several level that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 9 ingredients and 10 stages of easy cooking Ash Dough (Persian Thick Soup).

Ingredients all Ash Dough (Persian Thick Soup)

1. Needed 1 cup : chickpeas.

2. Prepare 1 cup : rice.

3. Prepare 1 : onion.

4. Prepare 6-7 cloves : garlic.

5. Prepare 1 : kilo yoghurt (or 2 liters.

6. Needed : Dough).

7. Prepare 1 : egg.

8. Needed 1 cup : chopped parsley.

9. Prepare : salt and pepper.

If all ingredients Ash Dough (Persian Thick Soup) it’s ready, We’re going into the cooking stage. Below is how to cooking with relaxing.

Step by Step Cooking Ash Dough (Persian Thick Soup)

1. Soak the chickpeas in water for 24 hours. Try to change the water 2-3 times. this helps to reduce bloating after eating grains..

2. Magic tip: while boiling grains cut a cucumber vertically in to two pieces and boil it with grains. before it falls apart remove from the pot. It does magic no bloating after eating any kinds of grain..

3. Bring water and chickpeas in boiling. Leave it on low fire for 3 hours until they are soft..

4. Add rice and chopped onion to chickpeas and let the rice gets soft and broken in to small pieces. at this point the mixture is thick with little water..

5. Pour yoghurt in mixer, add the egg and mix it well until fluffy and smooth. As you might not find dough (yoghurt+ water) add water to yoghurt and mix it again until get smooth thick liquid. The egg doesn’t let yogurt and water get separated and broken while boiling..

6. Add it to the pot. Bring the fire very low and stir it every once in a while..

7. Peel and press the garlic. Add it to the soup..

8. Add the chopped parsley and boil it for about 15 minutes..

9. You can make meatballs and add to the soup but it’s optional..

10. Tip: Sour yoghurt gives a better taste to this soup..

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