How to Make Dokli/Ayran Ashi (Yogurt Herb Soup) | Nana's Kitchen
Hello everyone! Dokli is an Iranian/Iraqi yogurt-based soup filled with herbs, chickpeas and rice. It's topped with fried garlic with olive oil at the end for extra flavour. It's delicious and a perfect choice when it's cold out.
- 1 1/2 bunches of spinach
- 1 1/2 bunches of cilantro
- 1/2 bunch of mint
- 1/2 bunch of dill
- 2-3 cups of yogurt (sour homemade yogurt is best)
- 1 egg
- 1 tbsp flour
- 1 cup water
- 1/2 cup of rice (optional)
- 1 1/2 tbsp salt
- a couple of spicy peppers (optional)
- 1 cup canned chickpeas (optional)
- 5-10 cloves of garlic
- Chop your herbs and put into a large pot.
- In a large bowl combine the yogurt, egg and flour and mix with a hand mixer. Then add the water and mix again until combined. You can adjust the thickness by adding more yogurt or water.
- Pour the yogurt mixture over the herbs.
- Wash your rice to get rid of the excess starch. You should wash it until the water runs mostly clear. Add the rice to the pot and mix everything together. Add some more water if it is too thick.
- Add the salt (add more/less to your taste). Then put over medium heat. Keep stirring until the soup begins to boil so the yogurt doesn't separate and clump. Once it boils put the heat on low and cover with a lid. Stir occasionally.
- Drain the chickpeas and add to the soup with the spicy peppers. (Optional)
- Cook the soup for about an hour or until it is thickish and the herbs/rice have softened.
- Mince about 5-10 cloves of garlic (use as much or as little as you prefer). Put in a frying pan with a few tablespoons of olive oil and fry until golden and crispy. Take your garlic off the burner when it's only slightly golden or else it'll burn. It'll continue frying in the residual heat.
- Top everyone's bowl of soup with the fried garlic and oil. Serve with Nana's fresh bread.
You can watch how Nana makes it here: