Persian Yogurt Rice Soup


Persian Yogurt Rice Soup

Part of Ep. 1202 Ep. 1202 - The Goodness of Gardening

Credit: Recipes reprinted from "Wild Plant Family Cookbook" with permission from Patricia K. Armstrong


1 Tbsp. olive oil
1 cup finely chopped onions
3 or 4 garlic cloves, minced or pressed
1/2 tsp. salt
1/2 cup peeled and diced carrots
1/4 tsp. ground cardamom
1/2 tsp. ground coriander
1/8 tsp. cayenne, or to taste
1/4 cup raw white basmati rice, rinsed and drained (See note.)
3 cups water or vegetable stock
4 cups stemmed, chopped spinach — loosely packed
1 egg
2/3 cup plain nonfat yogurt
2 Tbsp. chopped fresh cilantro
salt and ground black pepper to taste


Warm the oil in a non-reactive soup pot. Add onions, garlic and salt, and sauté for about 10 minutes, until the onions are translucent, stirring frequently. Add the carrots and sauté for about 5 minutes. Stir in the cardamom, coriander and cayenne, and sauté for another minute, stirring constantly. Add the rice and water or vegetable stock. Cover and bring to a boil. Then reduce heat and simmer until rice is tender, about 25 minutes (See note.) When rice is tender, add spinach to the soup and stir well. In a bowl, thoroughly beat together egg and yogurt, and gradually whisk mixture into the soup. Stir in cilantro and gently reheat being careful the soup doesn't boil. Add salt and pepper to taste. Note: If you prefer to use brown basmati rice, simmer it on very low heat in a pot with a tight-fitting lid for about 45 minutes, until rice is tender.


Funding for The Wisconsin Gardener is provided, in part, by The Wisconsin Master Gardener Association.


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