Borani Soup

Ingredients

• 300 grams fresh spinach
• 1/2 cup boiled chickpeas
• 2 tablespoons riceInstead: bulgur
• 1 cup yogurtInstead: strained yogurt
• 1 egg yolk
• 1 tablespoon flour
• 2 cloves garlic
• 2 tablespoons butterInstead: olive oil
• 1 teaspoon dried mint
• 5 cups water or broth
• Salt

Calories are an editor’s estimate per serving, not a lab measurement.

Method

1. 1

   Wash the spinach thoroughly and chop finely.

2. 2

   Add water or broth and washed rice to a pot, boil until the rice softens.

3. 3

   Add the chopped spinach and boiled chickpeas to the softened rice.

4. 4

   In a separate bowl, whisk yogurt, egg yolk, and flour to prepare the tempering.

5. 5

   Gradually add hot soup broth to the tempering to temper it, then pour it slowly into the pot while stirring.

6. 6

   Add minced garlic and salt, and simmer on low heat for 10 more minutes.

7. 7

   Drizzle melted butter with mint over the soup and serve hot.

Note. Always temper the yogurt mixture with warm broth and stir constantly to prevent curdling.