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1
Note: If you can't find doogh from your local Middle Eastern grocery store, take plain yogurt and mix with water until it reaches the consistency of milk. Add a big pinch of salt, since there is always salt in doogh.
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2
In a food processor, add cilantro, parsley, and green onion or leeks and chop well. (You can definitely chop by hand but of course, but it's not as easy.) Set aside.
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3
Combine ground beef, onion, salt, and pepper by hand. Set aside.
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4
Place uncooked rice in a small bowl and add egg to it. Whisk well. Set aside.
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5
Add the doogh (yogurt drink) to your biggest pot as it can overflow in the first steps if you aren't watchful. Keep stove off at this time.
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6
Add the rice and egg mixture to the doogh in the big pot. Mix with a wooden spatula and turn on the stove to high heat. Stir the entire time until after it reaches a boil (about 20 minutes). Once it boils, continue stirring for 2 more minutes, then turn heat down to medium. At this point, you can stir occasionally.
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7
Make sure nothing is cold going into the soup. Little by little, while stirring, add the chopped cilantro, parsley, and leeks or green onions.
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8
In your palms, form the beef mixture into small meatballs about the size of a marble. As you form them, drop them into the soup. They will start to pop up and float when they are cooked. Gently stir with your spatula.
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9
Slowly, while stirring, add rinsed white beans and garbanzo beans. Allow to simmer for a few minutes. Add the garlic a few minutes before serving. To intensify the garlic flavor, add it in, give the soup a stir and serve about 1 minute later. For a more mellow garlic flavor, add it in, allow the soup to boil for a few minutes, and simmer on medium/low until ready to serve.
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10
Noushejaan! Nourishment for your soul!
