Dovga

Cuisine

Azerbaijani

Servings

4

Total time

45 min

Prep

15 min

Cook

30 min

Difficulty

medium

Ingredients

• 4 Cup plain yogurt - 4 cups
• 3 Cup water - 3 cups
• 1 Each large egg - 1 count
• 2 Tablespoon all-purpose flour - 2 tablespoons
• 0.33 Cup long grain white rice, rinsed - 1/3 cup, rinsed
• 1.5 Cup cooked chickpeas, rinsed and drained - 1 1/2 cups, rinsed and drained
• 1 Cup fresh cilantro, chopped - 1 cup, chopped
• 1 Cup fresh dill, chopped - 1 cup, chopped
• 0.5 Cup fresh parsley, chopped - 1/2 cup, chopped
• 0.25 Cup fresh mint, chopped - 1/4 cup, chopped
• 1 Cup scallions, thinly sliced - 1 cup, thinly sliced
• 1.25 Teaspoon kosher salt - 1 1/4 teaspoons

Instructions

1. Prepare rice, chickpeas, and herbs

   1. *Rinse the rice*, *drain the chickpeas*, chop the cilantro, dill, parsley, and mint, and thinly slice the scallions.

2. Whisk the yogurt base

   2. In a large pot, *whisk the yogurt, water, egg, and flour* until completely smooth with *no visible lumps*.

3. Start simmering with rice

   3. 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.

4. Cook until the rice is tender

   4. 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

   5. 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.

6. Season and serve

   6. 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.