Ash-e Yakh - Cold Herb and Yoghurt Soup from Tabriz

Ash-e Yakh (آش یخ) is a rare gem from Tabriz and East Azerbaijan, and one of the few Iranian āsh dishes that’s actually served cold. The name literally means “ice ash,” and that’s exactly what it's: a light, cooling soup made with yoghurt, rice, herbs, and garlic, served chilled with ice cubes floating in the bowl. It’s refreshing, hydrating, and unbelievably simple—no frying, no oil, no meat — just pure flavour and tradition.

You might not find this dish in most Persian cookbooks, or even know someone who’s made it recently. It’s one of those regional recipes that’s been quietly passed down in Azeri homes, especially during the heat of summer. But it absolutely deserves the spotlight.

I love how minimal and honest it is. The herbs are roughly chopped, not overly refined, and everything gets cooked gently before being cooled and folded into thick, tangy yoghurt. Then, just before serving, in goes the ice. It’s one of the most refreshing things you can eat on a hot day — full of life, tradition, and good memories.

Cook the most popular Persian dishes at home with the help of my e-book.

Ingredients (serving 4-6)

50g fresh parsley, roughly chopped

20g fresh chives, roughly chopped

20g fresh tarragon, roughly chopped

20g fresh coriander, roughly chopped

3 garlic cloves, grated

100g white rice

½ tsp freshly ground black pepper

Salt to taste

1.25 litres (5 cups) water (adjusted for desired consistency)

500g Strained natural Greek yoghurt

Ice cubes, to serve

Crushed walnuts & fresh herbs, for garnish (optional)

Time

Prep: 30 min Cook: 25

Cooling + Chilling Time: 15 minutes or more
(Allow soup to cool, then chill in the fridge.)

Method

Soak the Rice
Rinse the rice under cold water, then add it to a bowl with 1 litre of cold water. Let it soak for about 30 minutes. This softens the grains and makes them easier to break down.

Prepare the Herbs
While the rice is soaking, roughly chop the parsley, chives, tarragon, and coriander. Grate the garlic and set everything aside.

Break the Rice
After soaking, use your hands to rub and crush the rice gently between your palms and fingers. This traditional technique helps break the grains into smaller pieces, giving the final soup a more delicate texture. Drain and discard the soaking water.

Cook the Rice
In a large pot, bring 1.25 litres (5 cups) of water to a boil. Add the crushed rice, salt, and black pepper. Reduce heat and simmer until the rice is fully cooked and soft — about 15–20 minutes.

Add Herbs and Garlic
Stir in the roughly chopped herbs and grated garlic. Cover with a lid and let the mixture simmer for another 10 minutes on low heat. Then remove from the heat and allow the soup to cool completely.

Add Yogurt
Once the soup is cool, gently fold in the strained Greek yoghurt until smooth and well combined. Chill in the fridge for at least 30 minutes before serving.

Serve
Serve Ash-e Yakh cold, topped with ice cubes. Garnish with crushed walnuts and a few sprigs of fresh herbs if desired. Enjoy as a light meal or starter on hot summer days.

Tips for Serving

For an extra refreshing touch, serve with a slice of lemon or a drizzle of mint water.

Make it vegan by using plant-based yoghurt.

I’d love to see your Ash-e Yakh! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!