← Nouns Cooking · Soup Pot

Ingredients

• 750 g full-fat plain yogurt
• 500 ml Water
• 1 Eggs
• 1 tbsp Gram (chickpea) flour
• 75 g short-grain rice
• 100 g Spinach, chopped
• 1 handful Dill, chopped
• 1 handful Coriander (cilantro), chopped
• 1 handful Mint, leaves chopped
• 2 tbsp Chives, snipped
• 400 g tinned chickpeas, drained (optional)
• Salt

Method

1. Whisk the yogurt, water, egg and chickpea flour in a large pot until completely smooth. Stir in the rice and 1 tsp salt.
2. Set the pot over medium-low heat and stir constantly, always in one direction, for 10–15 min, until it just comes to a simmer. This slow stirring stops the yogurt from splitting.
3. Keep at a gentle simmer for 15 min, stirring often, until the rice is tender.
4. Add the spinach, herbs and chickpeas, if using, and simmer for 5 min more, until the greens wilt.
5. Taste for salt and serve warm, or cool and chill for a refreshing summer soup.

Tips

• Use full-fat yogurt; low-fat yogurt is much more likely to curdle.
• Contains egg.

Sources

Written in our own words after cross-checking these recipes:

olive magazine 196 Flavors