Azerbaijani Dovga Yogurt Soup with Rice and Green Herbs

What you need

• 45 g (3 tbsp) short-grain rice
• 1 bunch dill
• 1 bunch fresh coriander
• 1 bunch flat-leaf parsley
• 1 handful fresh mint, leaves only
• 1 bunch sorrel, or spinach
• 1 large egg
• 1 tbsp all-purpose flour
• 1 kg (4 cups) plain whole-milk yogurt
• 1 l (4 cups) cold water
• 120 g (3/4 cup) cooked chickpeas, drained
• 1 tsp salt, or to taste

Method

Restated from the original video

1. 1

   Rinse the rice. Wash the dill, coriander, parsley, mint and sorrel, dry them well and chop finely.

2. 2

   In a small bowl, beat the egg with the flour and 1 tbsp of the yogurt until smooth.

3. 3

   In a large heavy pot, whisk the rest of the yogurt with the cold water until smooth, then whisk in the egg mixture.

4. 4

   Add the rice and set the pot over medium heat. Stir constantly, always in the same direction, until it comes to a gentle boil, 15-20 min. Steady stirring stops the yogurt from splitting.

5. 5

   Lower the heat and simmer, stirring often, until the rice is tender, 10-15 min.

6. 6

   Add the chopped herbs, sorrel and chickpeas and simmer for 10 min more, still stirring.

7. 7

   Season with salt. Take the pot off the heat and keep stirring for a few minutes as it settles.

8. 8

   Serve hot, or cool completely, chill and serve cold.

Imported from kashevar.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.