Urmia Doogh Aush Recipe in Iran
This delicious and fragrant local food called Aush Doogh from Urmia in Iran is cooked as follows and follow the cooking article of Koolleh magazine in the continuation of this article.
INGREDIENTS :
- Peas = 250 g
- Leek, parsley and dill = 700 g
- Rice = 1 cup
- carbonated doogh = 2 liters
- Salt, pepper = the amount needed
- Chopped fresh garlic = the amount needed
INSTRUCTION :
1. Soak the chickpeas in a large bowl of water from the night before and change the water several times until the next day, soak the rice in water and a little salt from the night before.
2. In a saucepan, cook the chickpeas with 6 glasses of water and after the chickpeas are cooked, add the rice to it and wait until the rice is completely cooked, make sure that there is not too much Aush water and there is room to add buttermilk. Be.
3. After the rice is completely cooked, add the vegetables that you have cleaned and finely chopped to Aush, leave the dish half open so that the vegetables do not turn dark.
4. 15 minutes before the Aush is ready, add the buttermilk to the Aush and stir constantly to mix thoroughly with the Aush. When you add the doogh, the dish should be completely open so that the doogh does not fight. After about 15 minutes, add exactly the salt and pepper to the food. When serving the Aush doogh, add the freshly chopped garlic.
tip:
This Aush due to having a large amount of buttermilk and garlic causes a drop in blood pressure, so do not overeat or eat a little sweets after consumption, if you wish, you can add half a cup of oatmeal to this Aush.