Persian Herb Yogurt Soup (Ash-e Doogh)

Instructions

1. 1

   Whisk whole milk yogurt, egg, and 500 ml cold water in a large pot over medium heat until completely smooth.

2. 2

   Add rinsed rice and stir continuously over medium heat for 10 minutes until gentle bubbles form and rice softens.

3. 3

   Add cooked chickpeas and minced garlic to the pot, turning down to medium-low heat for 5 minutes.

4. 4

   Finely chop fresh dill, cilantro, and parsley together on a cutting board.

5. 5

   Stir chopped herbs into the soup and simmer on low heat for 7 minutes until herbs are tender and soup turns creamy.

6. 6

   Heat olive oil in a small pan over low heat for 1 minute with dried mint until fragrant.

7. 7

   Ladle warm soup into bowls, drizzle with hot mint oil, sprinkle with chopped walnuts, and serve warm.