Yayla Corbasi

Directions

1. 1
   Cook the rice in boiling salted water until tender, and drain.
2. 2
   Bring the chicken stock to the boil in a large pan.
3. 3
   In a bowl, beat the yogurt with the flour and egg yolks until well blended and add the mint, salt, and pepper.
4. 4
   Pour this into the stock, beating vigorously, and bring to the boil, stirring constantly.
5. 5
   Simmer over very low heat, until the soup thickens slightly.
6. 6
   Before serving, add the riceand chickpeas, if you likeand heat through.
7. 7
   Add a pinch of saffron pistils steeped in 2 tablespoons of hot water.
8. 8
   An Iranian version adds 1/4 teaspoon turmeric and a variety of chopped herbs, including parsley, tarragon, and chives, as well as shredded spinach.
9. 9
   For a traditional optional garnish, heat 3 tablespoons butter or olive oil with 2 tablespoons dried crushed mint, and dribble a little of this over each serving.
10. 10
    For another, heat the butter or oil with 2 teaspoons paprika.