Yayla Corbasi

1. 1

   Cook the rice in boiling salted water until tender, and drain.

2. 2

   Bring the chicken stock to the boil in a large pan.

3. 3

   In a bowl, beat the yogurt with the flour and egg yolks until well blended and add the mint, salt, and pepper.

4. 4

   Pour this into the stock, beating vigorously, and bring to the boil, stirring constantly.

5. 5

   Simmer over very low heat, until the soup thickens slightly.

6. 6

   Before serving, add the riceand chickpeas, if you likeand heat through.

7. 7

   Add a pinch of saffron pistils steeped in 2 tablespoons of hot water.

8. 8

   An Iranian version adds 1/4 teaspoon turmeric and a variety of chopped herbs, including parsley, tarragon, and chives, as well as shredded spinach.

9. 9

   For a traditional optional garnish, heat 3 tablespoons butter or olive oil with 2 tablespoons dried crushed mint, and dribble a little of this over each serving.

10. 10

    For another, heat the butter or oil with 2 teaspoons paprika.

* Per serving · 4 servings · Values may vary.

No additional tips available.