|Dovgha ~ Azerbaijani Yogurt Soup with Rice, Spinach, and Mixed Herbs|
|Finely chopped Scallions and Coarsely Chopped Spinach|
|Yoghurt, Rice flour, olive oil and salt|
|Whisk the Yogurt into the pot so that it does not clump|
- Bring broth or water to a boil with the rice in a large soup pot over high heat. Once boiling, reduce to a medium heat, and gently boil, covered, for 20 minutes.
- Combine yogurt with flour, olive oil, and salt in a medium sized mixing bowl. Very slowly pour the yogurt mixture, a little at a time, into the pot while vigorously whisking with the other hand to prevent curdling. Bring to a boil over medium-high heat; reduce to a medium-low heat and gently boil for 10 minutes for yogurt to thicken slightly.
- Mix in the spinach leaves, scallions, and cooked chickpeas and cook over medium heat for 20 minutes, uncovered. Add mint, dill, and cilantro (or parsley) leaves, and cook an additional 10 minutes, uncovered.
- Serve hot or warm garnished with extra chopped herbs and/or scallions.