Yogurt Rice Soup (Shechamandi)

1. 1 Plain yogurtpack 300 g ≈ $2.19 200 g
2. 2 Long-grain ricepack 800 g ≈ $1.94 30 g
3. 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
4. 4 Wheat flour 8 g
5. 5 Onions≈ $1.60 per kg 30 g
6. 6 Fresh mintpack 30 g ≈ $2.20 3 g
7. 7 Cilantropack 50 g ≈ $1.20 5 g
8. 8 Butterpack 180 g ≈ $1.58 5 g
9. 9 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, add 250 ml water, and simmer for 12–14 minutes until tender.

2. Finely chop the onion⁵ and sauté in butter⁸ for 3–4 minutes until soft but not browned.

3. Whisk yogurt with egg and flour until smooth, then thin with 3–4 tbsp of hot broth from the pot.

4. Slowly pour the yogurt mixture into the rice, stirring constantly.

5. Add the onion⁵ and salt, then warm gently over low heat for 5 minutes—do not boil—until the soup thickens and the egg sets.

6. Stir in chopped mint and cilantro⁷, then remove from heat.