Dovga (دوغا) — Azerbaijani Yogurt, Herb, and Chickpea Soup

• 800 gPlain full-fat yogurt (Unsweetened, 3–5% fat)
• 900 mlWater
• 1Egg
• 18 gAll-purpose flour (About 2 tbsp)
• 240 gCooked chickpeas (Drained; canned or home-cooked)
• 60 gShort-grain rice (Rinsed well)
• 120 gFresh spinach (Finely chopped)
• 30 gFresh cilantro (Finely chopped)
• 20 gFresh dill (Finely chopped)
• 10 gFresh mint (Finely chopped)
• 40 gFresh scallions (Thinly sliced)
• 20 gUnsalted butter (Optional but traditional for richness)
• 8 gFine sea salt (About 1 1/4 tsp)
• 1 tspBlack pepper (Freshly ground)

Instructions

1. 1

   Rinse the rice under cold water until the water runs mostly clear, then drain well. Bring 600 ml of the water to a gentle boil in a medium pot, add the rice, and simmer for 12–15 minutes until the grains are tender but not mushy.

2. 2

   While the rice cooks, whisk the yogurt, egg, and flour in a large bowl until completely smooth and lump-free. Slowly whisk in the remaining 300 ml water to loosen the mixture, because a thinner base helps prevent curdling when it hits the heat.

3. 3

   Reduce the heat under the rice to low and begin tempering the yogurt mixture with hot liquid from the pot. Add 200 ml of the hot rice cooking liquid to the yogurt mixture in a thin stream while whisking constantly, then repeat once more so the base warms gradually.

4. 4

   Pour the warmed yogurt mixture into the pot with the rice, stirring continuously with a wooden spoon or whisk. Keep the heat low and stir without stopping for 8–10 minutes until the soup is steaming and lightly thickened, because boiling can split the yogurt.

5. 5

   Add the cooked chickpeas and continue stirring for 3 minutes to heat them through evenly. Maintain a gentle simmer with small bubbles at the edges, and do not let the soup reach a rolling boil.

6. 6

   Stir in the chopped spinach, cilantro, dill, mint, and scallions. Cook for 4–6 minutes, stirring often, until the greens soften and the soup turns fragrant and speckled with herbs.

7. 7

   Season with the salt and black pepper, then taste and adjust by adding 1–2 g more salt if needed. Turn off the heat and stir in the butter until melted for a glossy finish, then rest the soup for 5 minutes so the flavors round out.