Dovga (دووغا) — Azerbaijani Yogurt and Herb Soup

• 900 gPlain full-fat yogurt
• 700 mlWater (Use cold water to help prevent curdling at the start.)
• 1Egg (Stabilizes the yogurt so it stays smooth.)
• 20 gAll-purpose flour (About 2 tbsp; helps prevent splitting.)
• 240 gCooked chickpeas (Drained; canned is fine.)
• 60 gShort-grain rice (Rinsed well until the water runs mostly clear.)
• 150 gSpinach (Washed and finely chopped.)
• 30 gFresh cilantro (Finely chopped.)
• 20 gFresh dill (Finely chopped.)
• 20 gFresh parsley (Finely chopped.)
• 10 gFresh mint (Finely chopped.)
• 60 gScallions (Thinly sliced (white and green parts).)
• 10 gSalt (About 1 3/4 tsp fine salt.)
• 1 tspBlack pepper

Instructions

1. 1

   Set a heavy-bottomed pot over medium heat and keep a whisk and wooden spoon nearby. Dovga can curdle if heated too fast, so plan to stir frequently from the start.

2. 2

   In a large bowl, whisk the yogurt, egg, and flour until completely smooth with no visible lumps. Slowly whisk in the cold water in a thin stream to form a pourable, even mixture.

3. 3

   Pour the yogurt mixture into the pot and begin stirring immediately, scraping the bottom and corners. Keep the heat at medium and stir continuously until the soup feels hot and steamy, but do not let it boil yet.

4. 4

   Add the rinsed rice while stirring so it doesn’t clump. Maintain a gentle heat and keep stirring every 20–30 seconds, because the rice can settle and the yogurt base can scorch.

5. 5

   When the soup reaches a gentle simmer, reduce the heat to low so it stays just below a boil. Cook for 15 minutes, stirring often, until the rice is tender and the soup looks slightly thickened.

6. 6

   Stir in the cooked chickpeas and chopped spinach, then let the soup return to a gentle simmer. Cook for 5 minutes, stirring regularly, until the spinach is fully wilted and bright green.

7. 7

   Add cilantro, dill, parsley, mint, and scallions, and stir to distribute the herbs evenly. Simmer for 3 minutes to soften the raw edge of the herbs while keeping their fresh aroma.

8. 8

   Season with salt and black pepper, then simmer 2 minutes more to meld the flavors. Turn off the heat and let the soup rest for 10 minutes, which helps the texture settle and keeps the yogurt silky.

9. 9

   Serve warm for a comforting bowl, or cool to room temperature and chill for 2 hours for a refreshing version. Stir before serving, because the rice and chickpeas may settle slightly as it stands.