1 cup water
½ cup rice
4 cups chicken broth
1 cup plain yogurt, preferably whole fat
2 large egg yolks
Zest and juice of a lemon
3 tablespoons all-purpose flour; for a gluten-free alternative, may substitute with rice flour
One 15-ounce can chickpeas, drained and rinsed
1 tablespoon dried mint, crushed between your fingers just before adding to soup
1 teaspoon ground cumin
Salt and freshly ground pepper, to taste
2 tablespoons unsalted butter
2 teaspoons minced garlic
2 teaspoons sweet paprika
1 teaspoon cumin seeds
1/8 teaspoon cayenne pepper
Optional: chopped fresh mint leaves, for garnish
Bring the water to a boil in a medium saucepan. Add the rice, cover and cook over low heat until barely tender, about 15
In a large saucepan, bring the broth to a simmer over moderately high heat while you prepare yogurt mixture.
In a medium bowl whisk the yogurt with the lemon juice, zest, egg yolks and flour. Add to the simmering broth and bring
to a simmer over low heat, whisking occasionally. Stir in the chickpeas, rice and dried mint. Season with salt and pepper
and keep warm over low heat.
Melt the butter in a small skillet. Add the garlic, paprika, cumin seeds and cayenne, and cook over low heat until
fragrant, about 2 minutes. Ladle the soup into bowls and swirl in the garlic butter. Garnish with optional fresh mint.
The soup will keep refrigerated for up to three days.