Soak the chickpeas overnight or at least 8 hours before cooking, changing the water a few times to reduce bloating and make them easier to cook. Also, soak the rice in lukewarm water about 2 hours before cooking.

Drain the soaked chickpeas and cook them in 5 to 6 cups of water over low heat for 2 to 3 hours until they become fully tender.

Once the chickpeas are half-cooked, add the rice and fried garlic to the pot and allow the rice to cook. Be careful that the water should not completely evaporate before the rice is fully cooked. However, there should not be too much water left either, as buttermilk will be added later. If there is excess water, the soup will become too thin.

After the rice is fully cooked, add the chopped herbs and let the soup simmer over low heat for another 45 minutes. Meanwhile, in a separate pot, combine buttermilk, spices, and fried mint. Stir continuously over heat until the buttermilk comes to a boil. Then, gradually add the cooked mixture from the other pot into the buttermilk and let it cook uncovered for another 15 minutes to thicken.

Once ready, serve the  Ash-Doogh in a bowl and garnish with fried onions, fried garlic, fried mint, and Mahram hot sauce. Enjoy!