Basically, this is a soup made with plain yogurt, fresh herbs, and chickpeas!! It might sound different if you are not used to this type of food, but it is really delicious if you are someone who is open minded!
Before we get into the recipe, some things you should know! This recipe serves roughly 6 people, at least for us. Also, you will want to avoid seasoning the soup with salt before it is completely cooked and removed from the heat; if you add the salt earlier, it will curdle the soup. (I learned through experience so that you don't have to! haha)
INGREDIENTS
½ cup dried chickpeas, soaked in water overnight or 1 cup canned, drained
2 cups chopped fresh cilantro (coriander)
2 cups chopped fresh dill
½ cup chopped fresh green garlic (if in season; leaves only)
½ cup chopped fresh mint
3 cups plain yogurt
4 cups water (or more if your yogurt is too thick and if you want a thinner soup)
1 tablespoon all-purpose flour
1 egg
1/3 cup medium-grain rice, rinsed
Salt, to taste
Ground black pepper, to taste (optional)
INSTRUCTIONS
If you are using dried pre-soaked chickpeas, put them in a small saucepan filled with water and boil until the chickpeas are tender, about 1 hour. Drain and set aside.
Place the chopped herbs in a colander and wash, tossing with your hands, under running water to remove the green juices. Do not squeeze the herbs. Allow the herbs drain on a colander. (This is to prevent the Ayranash from turning a greenish color.)
Meanwhile, in a medium saucepan, whisk together the yogurt, water, flour and egg until smooth. Add the rice and stir to mix. Constantly stirring (very important, do not give up!) clockwise with a wooden spoon to prevent the mixture from curdling, bring it to a boil over medium heat. The soup should boil in 7-10 minutes. As soon as it boils, stir in the fresh herbs. Stirring occasionally, simmer for another 7-8 minutes, or until the rice is cooked.
Add the cooked or canned chickpeas and remove the saucepan from the heat. Allow to cool to room temperature, then salt to taste and serve the soup ladled into individual serving bowls. You can also chill the soup in the refrigerator before serving. Note that Ayranash thickens as it stands so if you are someone who prefers a thinner soup, you can add more water. Just be sure that if you serve it hot, add hot water. If you serve it cold, add cold water.
One of my favorite things is fresh homemade bread! Ayranash is one of the many dishes (like Bozbash which is also here on my blog) that is best served with a plate of fresh bread straight from the oven! I can not give you the exact recipe for this bread here because his mother does it so well, and I just can't do it like momma does. ;) When I am able to perfect it, I will share it! Until then, please share with me your favorite fresh bread recipe! I would love to hear from you!
Comments