Dovga

Servings: 4 · Prep: 15 min · Cook: 30 min · Total: 45 min

Ingredients

• 4 cups plain yogurt
• 3 cups water
• 1 each large egg
• 2 tablespoons all-purpose flour
• 1/3 cup long grain white rice
• 1 1/2 cups cooked chickpeas
• 1 cup fresh cilantro
• 1 cup fresh dill
• 1/2 cup fresh parsley
• 1/4 cup fresh mint
• 1 cup scallions
• 1 1/4 teaspoons kosher salt

Equipment

Whisk; Measuring Cups; Measuring Spoons; Cutting Board; Large pot; Chef’s knife; Wooden spoon; whisk; measuring cups; measuring spoons; cutting board; large pot; chef’s knife; wooden spoon

Steps

1. Prepare rice, chickpeas, and herbs. Rinse the rice, drain the chickpeas, chop the cilantro, dill, parsley, and mint, and thinly slice the scallions.
   • 1/3 cup white rice — rinsed
   • 1 1/2 cups chickpeas — rinsed and drained
   • 1 cup cilantro — chopped
   • 1 cup dill — chopped
   • 1/2 cup parsley — chopped
   • 1/4 cup mint — chopped
   • 1 cup scallions — thinly sliced

   Keep the knife blade angled away from fingers while chopping herbs and slicing scallions.

2. Whisk the yogurt base. In a large pot, whisk the yogurt, water, egg, and flour until completely smooth with no visible lumps.
   • 4 cups yogurt
   • 3 cups Water
   • 1 Each egg
   • 2 tablespoons all-purpose flour

   Do not taste the uncooked yogurt-egg mixture before it is heated through.

3. Start simmering with rice. Stir in the rinsed rice, set the pot over medium-low heat, and stir constantly until the soup reaches a gentle simmer, 10 to 12 minutes.
   • 1/3 cup white rice — rinsed
4. Cook until the rice is tender. Reduce the heat to low and cook, stirring often, until the rice is tender and the soup is slightly thickened, 12 to 15 minutes.
5. Add chickpeas and herbs. Stir in the chickpeas, cilantro, dill, parsley, mint, and scallions, then cook at a bare simmer until the herbs are bright and fragrant, 3 to 5 minutes.
   • 1 1/2 cups chickpeas — rinsed and drained
   • 1 cup cilantro — chopped
   • 1 cup dill — chopped
   • 1/2 cup parsley — chopped
   • 1/4 cup mint — chopped
   • 1 cup scallions — thinly sliced
6. Season and serve. Stir in the kosher salt, taste, and adjust seasoning if needed; serve the dovga warm for lunch or dinner, or cool it promptly in a shallow container and refrigerate until lightly chilled before serving.
   • 1 1/4 teaspoons Kosher Salt

   If serving chilled, cool the soup promptly and refrigerate it; do not leave it at room temperature for more than 2 hours.

https://plumtally.com/recipes/dovga-rsg4dusuh98e