Name: Dovga Azeri (warm yogurt soup)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 750g full-fat plain yogurt; 1 egg beaten; 1 tbsp chickpea flour or plain flour (use chickpea flour to make this gluten-free); 70-100g risotto rice; 80g spinach chopped; 75g fresh mixed herbs, chopped (such as dill, parsley, chives, coriander, tarragon and mint – if using the final two, discard their stems) plus extra to serve; 400g can of chickpeas drained and rinsed; dried chilli flakes to serve (optional)

Two bowls of white soup decorated with herbs

750g full-fat plain yogurt
1 egg
beaten
1 tbsp chickpea flour or plain flour (use chickpea flour to make this gluten-free)
70-100g risotto rice
80g spinach
chopped
75g fresh mixed herbs, chopped (such as dill, parsley, chives, coriander, tarragon and mint – if using the final two, discard their stems)
plus extra to serve
400g can of chickpeas
drained and rinsed
dried chilli flakes
to serve (optional)

Method

step 1
In a medium heavy-based pan, whisk together the yogurt, egg, flour and rice. Put the pan over a medium heat and gradually add 950ml of water. Stir constantly (otherwise the yogurt will curdle and split) for 10-15 mins until the mixture comes to a gentle boil.
step 2
Once the mixture is bubbling, reduce the heat to low and add the spinach, herbs and chickpeas. Let the soup simmer for 15 mins, stirring frequently, or until the rice is cooked through.
step 3
Don’t add salt or pepper to the soup until you’re about to eat it, as the salt could cause the yogurt to curdle. Enjoy warm or cold, topped with salt and pepper to taste, some more fresh herbs and chilli flakes.