START TO FINISH: 30 minutes
SERVINGS: 4
Regular whole-milk yogurt—not Greek-style—brought rich, tangy flavor to this soup inspired by a weeknight meal from Yasmin Khan, author of “The Saffron Tales: Recipes from the Persian Kitchen.” Be sure to whisk the yogurt into the soup off heat; it will break and curdle if the liquid is too hot. We liked the balanced heat from ¾ teaspoon of red pepper flakes, but for a milder dish, decrease to ½ teaspoon. For a heartier soup, stir in a few handfuls of baby arugula before removing the pot from the heat. Khan prefers this soup seasoned with dried mint and chives, but we found dill and parsley added plenty of flavor.
Don’t substitute long-grain white rice for the Arborio. The soup won’t develop its silky texture.
1 large yellow onion, chopped
2 tablespoons salted butter
Kosher salt and ground black pepper
½ cup Arborio rice
4 medium garlic cloves, finely grated
¾ teaspoon red pepper flakes
1 quart low-sodium chicken broth
15½-ounce can chickpeas, drained
1 cup whole-milk yogurt
½ cup chopped fresh parsley
¼ cup chopped fresh dill
In a 2-quart saucepan over medium, combine the onion, butter and 1 teaspoon salt. Cook, stirring occasionally, until the onion is softened and browned around the edges, 6 to 8 minutes. Stir in the rice, garlic and pepper flakes, then cook, stirring, until the garlic is fragrant, about 30 seconds. Add the broth and 1 cup water, then bring to a boil. Reduce to medium-low and simmer for 15 minutes.
Add the chickpeas, then cook, stirring occasionally, until the rice is very soft and the soup has thickened, about 5 minutes. Off heat, whisk in the yogurt, parsley and dill. Taste and season with salt and pepper.