Ayran-Ashi (آیران آشی) — Azerbaijani Yogurt Soup with Rice and Herbs

• 800 gPlain whole-milk yogurt (Unsweetened, preferably not Greek-style)
• 900 mlWater (Divided)
• 1Egg (Helps prevent curdling)
• 12 gAll-purpose flour (About 1 tbsp, for stability)
• 120 gShort-grain rice (Rinsed until water runs mostly clear)
• 8 gSalt (About 1 1/2 tsp fine salt)
• 2 tspDried mint (Plus extra for serving if desired)
• 25 gFresh dill (Finely chopped)
• 15 gFresh cilantro (Finely chopped)
• 15 gFresh parsley (Finely chopped)
• 2Spring onion (Thinly sliced (white and green parts))
• 20 gUnsalted butter (Optional but traditional for richness)
• 0.5 tspBlack pepper (Freshly ground)

Instructions

1. 1

   Rinse the rice in a bowl under cool water, swirling and draining 3–4 times until the water is mostly clear. Let it drain in a sieve while you prepare the yogurt base so excess water does not dilute the soup.

2. 2

   In a large bowl, whisk the yogurt until completely smooth, then whisk in the egg until fully incorporated. Add the flour and whisk again until there are no lumps, because any pockets of flour can thicken unevenly and encourage curdling.

3. 3

   Slowly whisk in 300 ml of the water to loosen the yogurt mixture into a pourable consistency. This gradual dilution helps the cultured dairy warm more gently later, reducing the chance of splitting.

4. 4

   In a heavy-bottomed pot, combine the drained rice with the remaining 600 ml water and bring to a boil over medium-high heat. Reduce to a steady simmer and cook for 12–15 minutes, stirring occasionally, until the rice is about 80% tender and the water looks lightly starchy.

5. 5

   Lower the heat to medium-low and begin tempering: ladle about 200 ml of the hot rice cooking liquid into the yogurt mixture while whisking constantly. Repeat with another 200 ml, whisking continuously, so the yogurt base warms gradually and stays smooth.

6. 6

   Pour the warmed yogurt mixture back into the pot in a thin stream while stirring constantly with a wooden spoon. Keep the heat on medium-low and stir without stopping for 6–8 minutes, because the soup must heat gently and evenly to avoid curdling.

7. 7

   When the soup is steaming and slightly thickened, add the salt, black pepper, and dried mint, then stir well. Continue cooking for 8–10 minutes, stirring often, until the rice is fully tender and the soup coats the back of a spoon.

8. 8

   Add the chopped dill, cilantro, parsley, and sliced spring onion, and cook for 2 minutes so the herbs perfume the broth without turning dull. Turn off the heat, then stir in the butter until melted for a glossy finish and rounder flavor.

9. 9

   Rest the soup for 5 minutes so the rice and yogurt base settle into a consistent texture. Serve hot or warm, and sprinkle an additional 0.5 tsp dried mint across the bowls if you want a more aromatic, traditional top note.