Soup-e Maast va Esfenaj (سوپ ماست و اسفناج) — Persian Yogurt and Spinach Soup

• 1000 mlChicken broth (low-sodium) (warm, not boiling)
• 500 mlWater (for simmering rice)
• 80 gDry white rice (rinsed until water runs mostly clear)
• 6 gSalt (about 1 teaspoon, plus more to taste)
• 1 gBlack pepper (about 1/2 teaspoon, plus more to taste)
• 250 gFresh spinach leaves (washed well, thick stems removed, roughly chopped)
• 400 gLow-fat plain yogurt (2% fat preferred; smooth, unsweetened)
• 2 pcEgg yolks (from large eggs)
• 12 gCornstarch (about 1 tablespoon; helps prevent curdling)
• 30 mlFresh lemon (freshly squeezed, about 2 tablespoons)

Instructions

1. 1

   Rinse the rice in a sieve under cool water for 30–45 seconds until the water runs mostly clear. In a medium pot, combine chicken broth, water, rinsed rice, salt, and black pepper. Bring to a gentle boil over medium-high heat, then reduce to low, cover partially, and simmer 25 minutes, stirring every 5 minutes.

2. 2

   Uncover and check the rice: it should be very tender and the liquid slightly thickened. Add the chopped spinach and stir well. Simmer uncovered for 5–7 minutes on low until the spinach is fully wilted and tender but still bright green. Keep the soup at a very gentle simmer; avoid a rolling boil before adding yogurt.

3. 3

   In a bowl, whisk yogurt until smooth, then whisk in egg yolks until fully blended. Sprinkle in the cornstarch and whisk for 30 seconds to remove lumps. To temper, slowly ladle in 250 ml (1 cup) of hot soup broth while whisking constantly, taking about 60–90 seconds so the mixture warms gradually without curdling.

4. 4

   Turn the pot heat to the lowest setting. While stirring the soup continuously, pour the tempered yogurt mixture into the pot in a thin stream over 30–45 seconds. Keep the soup below a simmer (steaming but not bubbling) and stir for 4–5 minutes until glossy and lightly thickened; do not let it boil.

5. 5

   Remove from heat and stir in the fresh lemon juice. Taste and adjust salt and black pepper. If the soup is thicker than you like, add 60–120 ml hot water or broth and stir. Rest 5 minutes before serving so the texture settles into a velvety, cohesive consistency.