Persian Yoghurt Soup

    Persian Yoghurt Soup

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    2 people made this

    About this recipe: This soup is a test of patience and restraint. As they say good things take time to happen and so does this soup. If you are bored with the regular variety of Chinese and Thai soup, then this preparation is something that you must definitely try at home. It tastes great and is very healthy for all ages as well. It might take a little time and patience to get this dish done but the end result is worth your time and hard work.

    panchali.mallik West Bengal , India

    Ingredients

    • Grated onion – ½ cup or 6 peeled shallots
    • Full Fat Plain Yoghurt – 4 Cups
    • Brown Rice – ½ Cup
    • Yellow Split Peas – ½ Cup
    • 1 large egg
    • Organic Corn Starch or Flour – 1 Tablespoon
    • Luke warm water – 4 ½ Cups
    • Fine Grain Sea Salt – 1 ½ Teaspoon
    • Freshly Ground Pepper – ½ Teaspoon
    • Chopped Green Onions – ¾ Cup
    • Parsley or Cilantro – ½ Cup
    • Chopped Dill or Fennel Fronds – ¼ Cup
    • Cooked Chickpeas of your liking – 2 Cups
    • Unsalted Butter – 4 Tablespoon
    • Finely Chopped Garlic – 1 Teaspoon
    • Dried Mint – 1 Tablespoon
    • Salt – A generous pinch
    • Toasted Sesame Seeds

    Directions

    1. The first and foremost thing that you have to remember while cooking this recipe is that you must be prepared with all the ingredients mentioned above before you get down to cook. This recipe requires a lot of patient stirring which you simply can’t afford to miss or avoid for the sake of cutting or chopping vegetables.
    2. To prepare this recipe you need a thickest bottomed soup pot or casserole here. This will help to keep the heat even and steady when you are preparing the soup.
    3. Add the shallots, yogurt, rice, split peas, eggs and flour to the cold pan. Stir them until they combine uniformly.
    4. Place the casserole in low medium heat and pour in water into the mixture. Do not forget to stir continuously while you are pouring the water.
    5. You will have to stir the mixture continuously for 20 minutes or more on low medium heat until a hint shy of simmer appears. It would thicken a bit at this point.
    6. Keep stirring the mixture until the rice is cooked. In case of you have precooked rice or pulses you could simply stir them in at this point. If not then the procedure may take a while.
    7. When the rice and lentils are cooked, stir in salt, pepper, ½ cup green onions, parsley, dill and chickpeas.
    8. Throughout all these steps it is important to keep stirring the mixture.
    9. Stir until the chickpeas are cooked completely and then remove the casserole from the heat.
    10. Taste and add salt to taste if needed.
    11. Take a small saucepan and melt the butter over medium heat.
    12. Add garlic, mint and salt to pan and sauté until garlic softens a bit. This will not take more than barely a minute.
    13. Once the garlic has softened, sprinkle green onions and a few sesame seeds to the pan.

    Shortcut

    Leftover tip: If you have some leftover portion of the soup, you will notice that it might thicken in its consistency. You can thin the leftover with warm water. Warm slowly over very gentle heat do not forget to stir continuously.

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    Reviews (2)

    DebasishSaha
    0

    UUUUUUUmmmmmmmmmm I love it!!!!! - 10 Mar 2014

    ShanuSarkar
    0

    One of my favorite Soup, thanks for sharing. - 09 Mar 2014

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