“From Turkey to Central Asia, most cuisines have a hearty winter yogurt soup thickened with rice or flour and sometimes enriched with beans as well: the Armenian spas, the Turkish yogurt corbasi, the Uzbek katikli khorda and so on. This particular Armenian soup is a lighter model for milder weather, made with Swiss chard and herbs.”
READY IN:
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In large pan, add walnuts to water, bring to boil and simmer until slightly tender, about 5 minutes.
  2. Add rice, cover and simmer until done, about 15 minutes.
  3. In medium pan, cook chard in 2 cups water until tender, 2-3 minutes. Drain well.
  4. In small bowl, stir flour into yogurt until smooth.
  5. Stir into rice, bring slowly to boil, stirring constantly, and cook, continuing to stir, until thickened, about 1 minute.
  6. Add yogurt and cooked chard to rice. Stir in cilantro and mint. Season to taste with salt. Cook 3 minutes.
  7. Serve hot or cold.

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