Iranian Yogurt Soup

Yoghurt Soup is unheard in Indian cuisine. The closest relevance is Kadhi which is made with Yogurt and Indian spices. Iranian Yogurt Soup is a meal in itself. Its protein-packed, healthy and a perfect bowl meal for winters. Velvety yoghurt complements Brown Rice and Chickpeas along with Chopped mint and Earthy Dill. To add up the flavour, Pomegranate balances out the soup by its natural sweetness.


  • 1 Tbsp Butter
  • 1 Cup Yogurt (Beaten)
  • 1 Onion, Diced
  • 4 Cloves Garlic
  • 1/4 Cup Brown Rice (Washed 3 Times and Semi Cooked)
  • 1-1/4 Cup Chickpeas (Soaked and Rinsed)
  • 1 Tbsp Pomegranate
  • 4 Sprigs Dill
  • 1 Tbsp Chopped Mint / Dried Mint
  • 1 Tbsp Chopped Cilantro
  • 1 Tsp Corn Starch
  • 200 ml Water
  • Salt & Pepper as Needed


Prep: 20 minutes
Cooking: 25 minutes

  1. In a pan melt butter, add garlic, mint and onion.
  2. Sautee for 2-3 minutes on low flame. Remove in a bowl and set it aside.
  3. In a bowl add 1/4th cup yogurt and add corn starch and add it to rest of the yogurt.
  4. In another pan add yogurt mixture, brown rice and chick peas.
  5. Add water and keep on stirring until water reduces. Add salt and pepper as needed.
  6. Add cilantro and chopped dill and mix it well.
  7. Let it simmer until it bubbles on low heat.
  8. Transfer soup into the bowl and top it up with sautéed garlic, onion, mint.
  9. Add Pomegranate seeds as garnish.