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| Type | Soup |
|---|---|
| Place of origin |  Iran |
| Region or state | Iran |
| Serving temperature | Hot |
| Main ingredients | Yogurt and leafy vegetables |
| Variations | Meatballs can be included |
Ash-e doogh (Persian: آش دوغ; Azerbaijani: آیران آشی, romanized: Ayran ashi, or دوگا آشی, romanized: Dovga ashi[1]) is a yogurt soup found in various parts of Iran,[2] Azerbaijan[3] and Shiraz,[4] with differing but similar ingredients.[4] It is a kind of Aush. Similar dishes are found all over West Asia.
See Aush§Etymology
The spelling of the name of this dish varies in English and can include ash-e dugh. There are some alternative terms for this soup, including ash-e mast.[5] Dooghinash-e doogh means "yogurt", while ash-e is a form meaning "A(u)sh of", meaning A(u)sh (made) of/from yogurt.
Ash-e doogh is a soup usually made with yogurt or doogh, as well as different kind of herbs (such as coriander, leek, tarragon, mint, and parsley), vegetables (such as spinach, 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 prefer doogh.
There is a very similar Assyrian dish called bushala, which is similar soup to ash-e-doogh in that it also contains yogurt and green vegetables. Bushala is consumed by Assyrian peopleofIran and Iraq, though it may feature some different ingredients.
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