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Persian Yoghurt Soup

Notes: 

7 servings @ 70min

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Ingredients: 

1 small onion, grated on box grater
4 cups FULL FAT plain yogurt, room temperature
1/2 cup brown rice, well rinsed
1/2 cup yellow split peas, well rinsed
1 large egg
1 tablespoon flour or organic cornstarch
4 1/2 cups barely warm water
1 1/2 teaspoons fine grain sea salt
1/2 teaspoon freshly ground pepper
3/4 cup chopped green onions
1/2 cup parsley or cilantro
1/4 cup chopped dill or fennel fronds
2 cups cooked chickpeas, or more to your liking

4 tablespoons unsalted butter
3 medium cloves garlic, finely chopped
1 tablespoon dried mint
generous pinch of salt
toasted sesame seeds


 

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