Dovga

Rinse the rice thoroughly under cold water and cook it in a small saucepan with 250ml of water over low heat for about ten minutes until tender. Drain any excess water and set the rice aside to cool completely.

In a large heavy-bottomed pot, whisk together the yogurt, egg, and flour until perfectly smooth with no lumps. This flour-egg mixture is essential — it stabilises the yogurt and prevents it from curdling during cooking.

Gradually whisk in the litre of water until the mixture is evenly combined. Place the pot over medium heat and stir constantly in one direction using a wooden spoon as it comes to a gentle simmer.

Continue stirring without stopping for about fifteen minutes as the soup heats. Never let it reach a rolling boil, as vigorous boiling will cause the yogurt to separate and the soup will lose its smooth, creamy texture.

Once the soup is simmering gently and has thickened slightly, add the cooked rice and chickpeas. Stir them through evenly and let the soup cook for another five minutes at a bare simmer.

Add all the chopped fresh herbs — dill, cilantro, mint — and the shredded spinach. Stir well and cook for five more minutes until the herbs are wilted but still vibrant green.

Remove the pot from the heat and season with salt to taste. Adding salt only at the end is critical, as salting too early can cause the yogurt to curdle. Serve warm in bowls, or chill and serve cold in summer.