Hot Dovgha (دوغا) — Azerbaijani Warm Yogurt-Herb Soup with Rice and Chickpeas
Hot dovgha is a beloved Azerbaijani yogurt-and-herb soup, often served in cooler months and at family gatherings. Rice and chickpeas make it hearty, while fresh herbs keep it bright and aromatic.
Printable Recipe Card
Servings: 6 · Total: 55 min · Difficulty: medium
Ingredients (quick list)
- 800 g plain whole-milk yogurt (unsweetened, not flavored)
- 900 ml water (divided)
- 25 g all-purpose flour (helps stabilize yogurt)
- 1 egg (helps prevent curdling)
- 70 g short-grain rice (rinsed until water runs mostly clear)
- 240 g cooked chickpeas (drained and rinsed if canned)
- 120 g fresh spinach (finely chopped)
- 40 g fresh cilantro (finely chopped)
- 25 g fresh dill (finely chopped)
- 10 g fresh mint (finely chopped)
- 60 g green onions (thinly sliced)
- 8 g fine sea salt
+ 2 more in the full ingredients section below.
Steps (summary)
- Prepare the stabilizing base so the yogurt stays smooth when heated. In a large bowl, whisk the yogurt, flour, and egg until co…
- Start the soup gently to avoid curdling, using steady heat and constant stirring. Pour the yogurt mixture into a heavy-bottomed…
- Cook the rice in the hot yogurt base so it releases starch and gives the soup body. Add the rinsed rice and 400 ml of the remai…
- Add chickpeas and adjust the soup’s consistency before the herbs go in. Stir in the cooked chickpeas and the final 200 ml water…
- Finish with herbs at the end to preserve their fresh aroma and green color. Add spinach, cilantro, dill, mint, and green onions…
- Season carefully and serve hot with a clean, tangy finish. Stir in the salt, black pepper, and dried mint, then simmer 1 minute…
Cultural Background
Dovgha is a signature Azerbaijani soup that celebrates yogurt and abundant herbs, appearing at home tables and festive spreads alike. Served hot or cold, it reflects the region’s pastoral dairy culture and love of greens.
Equipment
💡 Tips
- Keep the heat medium-low and stir continuously until the soup reaches its first simmer; this is the most important step to prevent yogurt from splitting.
- If the soup thickens too much after resting, whisk in 50–100 ml hot water per pot and warm gently for 2–3 minutes.
- Chop herbs finely and add them near the end so the soup tastes bright and herbal rather than dull or overcooked.
⚠️ Common Mistakes
❌ Bringing the yogurt base to a rapid boil early on
✅ Fix: Use medium-low heat and stir continuously until the first gentle simmer; only then can you simmer softly.
❌ Adding herbs too early and cooking them for a long time
✅ Fix: Add herbs in the last 3–4 minutes so they stay green and aromatic.
❌ Soup turns overly thick after cooling
✅ Fix: Whisk in measured hot water (50–150 ml) while reheating over low heat to restore a silky consistency.
🧊 How to Store
Cool leftovers within 1 hour, then refrigerate in a sealed container for up to 3 days. Reheat over low heat, stirring often, and add 50–150 ml water to loosen; avoid boiling hard to keep the yogurt smooth.
📅 Make Ahead
Chop and refrigerate the herbs up to 24 hours ahead, and cook the chickpeas up to 3 days ahead. Mix the yogurt, egg, and flour base right before cooking for the smoothest, most stable soup.
🍽️ Pairs Well With
- Lavash
- fresh herbs and radishes
- pickles (torshi)
- sumac onion salad.
Regional Variations
- Some Azerbaijani households add small meatballs (kyufta) for a more substantial, celebratory dovgha.
- In some regions, sorrel or chard replaces part of the spinach for a sharper, lemony green note.
- A cold summer version is thinned with extra water and served well-chilled, sometimes with ice-cold mineral water on the side.
Ingredients
- 800 gplain whole-milk yogurt (unsweetened, not flavored)
- 900 mlwater (divided)
- 25 gall-purpose flour (helps stabilize yogurt)
- 1egg (helps prevent curdling)
- 70 gshort-grain rice (rinsed until water runs mostly clear)
- 240 gcooked chickpeas (drained and rinsed if canned)
- 120 gfresh spinach (finely chopped)
- 40 gfresh cilantro (finely chopped)
- 25 gfresh dill (finely chopped)
- 10 gfresh mint (finely chopped)
- 60 ggreen onions (thinly sliced)
- 8 gfine sea salt
- 1 tspground black pepper
- 1 tspdried mint (optional but traditional)
🔄 Substitutions
- plain whole-milk yogurt→ strained yogurt (labneh) diluted with 250 ml extra water
- short-grain rice→ medium-grain rice
- fresh spinach→ Swiss chard
Instructions
- 1
Prepare the stabilizing base so the yogurt stays smooth when heated. In a large bowl, whisk the yogurt, flour, and egg until completely lump-free, then whisk in 300 ml of the water to make a pourable mixture.
- 2
Start the soup gently to avoid curdling, using steady heat and constant stirring. Pour the yogurt mixture into a heavy-bottomed pot and set it over medium-low heat, stirring continuously with a wooden spoon or whisk until it begins to steam and thicken slightly.
- 3
Cook the rice in the hot yogurt base so it releases starch and gives the soup body. Add the rinsed rice and 400 ml of the remaining water, keep the heat at a gentle simmer, and stir every 30–45 seconds for 12–15 minutes until the rice is tender.
- 4
Add chickpeas and adjust the soup’s consistency before the herbs go in. Stir in the cooked chickpeas and the final 200 ml water, then simmer for 5 minutes so the chickpeas heat through and the broth becomes evenly creamy.
- 5
Finish with herbs at the end to preserve their fresh aroma and green color. Add spinach, cilantro, dill, mint, and green onions, then simmer for 3–4 minutes while stirring gently until the spinach is just tender.
- 6
Season carefully and serve hot with a clean, tangy finish. Stir in the salt, black pepper, and dried mint, then simmer 1 minute and remove from heat; let the soup rest 5 minutes so it slightly thickens before ladling into bowls.
🪪 Recipe Passport
Cultural Background
Dovgha is a signature Azerbaijani soup that celebrates yogurt and abundant herbs, appearing at home tables and festive spreads alike. Served hot or cold, it reflects the region’s pastoral dairy culture and love of greens.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
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- Xoshab (Xoşab) — Azerbaijani Dried Fruit Compote Scented with Cinnamon
Does your family make this differently?
Every family has their own version. Maybe your grandmother adds a secret ingredient, or your aunt has a completely different technique. Preserve your family's version — with their name on it, forever.
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