This is a aash (soup) one of my friends recently made for a gathering. It is from the Kurdish regions of Iran, and is basically a local Kurdish soup called Dokhawa.
Aash Dokhawa
The ingredients below are enough for a large pot.
Ingredients:
1 package parsley
2 packages cilantro
1 package dill (shevid), or half a cup dried dill (shevid khoshk)
.5 litre (16 oz) plain yogurt
1/2 cup rice
1/2 cup Barley (jo) –this should most likely be a pearl barley or other quick-cooking barley. I couldn’t find the exact meaning of balghooreh jo, but I assume its a more processed form of Barley (i.e, pearl Barley)
1 egg yolk
6-7 cups water
salt
Directions:
First whip the yogurt with the egg yolk so that chunks will not be formed when you mix it with the water. Add the egg yolk and yogurt you have whipped to the water and then add all three contents (egg yolk/yogurt/water mixture) to the pot you plan on using. Wash your greens (mentioned above) and chop them up only a little bit, do not chop them up too much cause they need to be fairly large. Add the greens, some salt, the rice, and the barley to the pot. Then allow the contents in the pot to come to a boil. After it boils bring the temperature down to a medium / medium-low and allow the contents to cook for 30-40 minutes.
realy its very delicios,i will cook it.
My father is of Iranian Kurdish origin. In the area he used to live they cook a similar “aash” but call it “Doukleew” (dou = duugh/yoghurt, kleew from the verb kleewn meaning “to boil” or “to simmer”). Among the ingredients of their Doukleew is a mountain herb that grows only at a certain time of the year. Doukleew, too, is also cooked only around that time.
I wondered if Doukleew and this Dokhawa you have named are the same recipe. Do you think it’s possible that you may have misheard the recipe’s name? Or have you by any chance altered the ingredients to make it more accessible?
Thank you so much for your question. I need to check with my kurdish friend who gave me this recipe and write back soon.
Salam,
Dokhawa is as same as Doukleew. In different part of Kurdistan the name has been altered, but basically they are the same….
Piroz bi
Shoresh
Interesting, although somewhat expected. Thanks Shoresh.
At what point to you add the yogurt and egg mixture?
I noticed I hadn’t explained that part in the post and have made the change. Basically at the very beginning after you whip the egg yolk and the yogurt together you will mix it with the water and then this mixture will go into the pot.
I’ve seen so much of your blog over this months but i never said Thank You! you’ve been quite an inspiration for me.