Dovga (دووغا) — Azerbaijani Cold Yogurt Soup with Herbs and Chickpeas

• 900 gplain whole-milk yogurt (unsweetened, preferably not Greek)
• 700 mlwater (cold)
• 1egg (helps stabilize the yogurt while heating)
• 12 gall-purpose flour (about 1 tbsp, for extra stability)
• 240 gcooked chickpeas (drained; about 1 1/2 cups)
• 40 gshort-grain rice (rinsed; about 3 tbsp)
• 80 gfresh spinach (finely chopped)
• 30 gfresh cilantro (finely chopped)
• 20 gfresh dill (finely chopped)
• 10 gfresh mint (finely chopped)
• 40 gscallions (thinly sliced)
• 7 gsalt (about 1 1/4 tsp)
• 0.5 tspblack pepper (freshly ground)

Instructions

1. 1

   Rinse the rice under cool water until the water runs mostly clear, then drain well. Finely chop all herbs and greens so they disperse evenly through the soup and stay delicate when chilled.

2. 2

   In a large bowl, whisk the yogurt, egg, and flour until completely smooth with no lumps. Slowly whisk in 700 ml cold water to create a pourable, even base; this gradual mixing helps prevent curdling later.

3. 3

   Pour the yogurt mixture into a heavy-bottomed pot and set it over medium-low heat. Stir continuously with a whisk or wooden spoon, scraping the bottom and corners, until the mixture feels hot and lightly steamy but does not boil.

4. 4

   Add the rinsed rice while stirring so it does not clump. Keep the heat low and stir every 30–45 seconds for 12–15 minutes, until the rice is tender and the soup looks slightly thicker.

5. 5

   Stir in the cooked chickpeas and continue cooking for 3 minutes to warm them through. Maintain a gentle simmer—small bubbles at the edges are ideal—because a hard boil can split the yogurt base.

6. 6

   Add spinach, cilantro, dill, mint, and scallions, then stir for 2–3 minutes just until the greens soften and turn bright. Season with 7 g salt and 0.5 tsp black pepper, then remove the pot from the heat and stir for 30 seconds to cool it slightly.

7. 7

   Cool the soup at room temperature for 30 minutes, stirring once or twice to release steam and prevent a skin from forming. Cover and refrigerate for at least 2 hours until fully chilled; if it thickens too much, whisk in 50–100 ml cold water before serving.