45mDovga
Azerbaijani vegetarian yogurt-and-herb soup made with chickpeas, rice, and lots of fresh herbs. Serve it for lunch or dinner, warm or lightly chilled.
- Cuisine
- Azerbaijani
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- plain yogurt-4 cups
- water-3 cups
- large egg-1 each
- cooked chickpeas-1.5 cups
- fresh cilantro-1 cup
- fresh dill-1 cup
- scallions-1 cup
- fresh parsley-0.5 cups
- long grain white rice-0.33 cups
- fresh mint-0.25 cups
- all-purpose flour-2 tbsp
- kosher salt-1.25 tsp
Rinse the rice, drain the chickpeas, chop the cilantro, dill, parsley, and mint, and thinly slice the scallions.
Keep the knife blade angled away from fingers while chopping herbs and slicing scallions.
In a large pot, whisk the yogurt, water, egg, and flour until completely smooth with no visible lumps.
Do not taste the uncooked yogurt-egg mixture before it is heated through.
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.
Reduce the heat to low and cook, stirring often, until the rice is tender and the soup is slightly thickened, 12 to 15 minutes.
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.
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.
If serving chilled, cool the soup promptly and refrigerate it; do not leave it at room temperature for more than 2 hours.
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