Ingredients with Measurements:
- 1 cup plain yogurt
- 3 cups water
- 1/2 cup rice
- 1/2 cup dried apricots, chopped
- 1/2 cup pitted prunes, chopped
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fresh dill, chopped
- 1/4 cup scallions, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, bring the water to a boil. Add the rice and reduce the heat to low. Cook the rice for 15-20 minutes or until tender.
2. In a blender or using an immersion blender, blend the yogurt until smooth.
3. Add the yogurt to the pot with the rice and stir to combine.
4. Add the chopped apricots, prunes, mint, dill, scallions, and garlic to the pot. Stir to combine.
5. Season with salt and pepper to taste.
6. Bring the dovga to a simmer and cook for 10-15 minutes or until the fruit is softened and the flavors have melded together.
7. Serve hot or cold.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Simmer
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 1g
Carbohydrates: 38g
Protein: 6g
Fiber: 3g
Sugar: 22g
Sodium: 70mg
Substitutions for ingredients:
- You can use brown rice instead of white rice.
- You can use any dried fruit you like, such as raisins or dates.
- You can use any fresh herbs you like, such as parsley or cilantro.
Variations:
- You can add cooked chicken or beef to make it a heartier meal.
- You can add a dollop of sour cream or crème fraîche on top for added richness.
- You can add a pinch of cumin or coriander for a Middle Eastern twist.
Tips and tricks:
- Be sure to stir the dovga frequently to prevent the yogurt from curdling.
- You can make this recipe ahead of time and store it in the refrigerator for up to 3 days.
- If the dovga is too thick, you can add more water to thin it out.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over low heat, stirring frequently, until heated through.
Presentation ideas:
Serve in individual bowls with a sprig of fresh mint on top.
Garnishes:
Fresh mint leaves, chopped scallions, or a dollop of sour cream.
Pairings:
This dish pairs well with grilled meats or roasted vegetables.
Suggested side dishes:
Serve with a side of crusty bread or a simple green salad.
Troubleshooting advice:
If the yogurt curdles, try blending it again with an immersion blender or straining it through a fine-mesh sieve.
Food safety advice:
Be sure to store the dovga in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Dovga is a traditional Azerbaijani soup made with yogurt and herbs. It is often served cold in the summer months.
Flavor profiles:
This dish is sweet and savory with a tangy yogurt base and a fruity, herbaceous flavor.
Serving suggestions:
Serve as a light lunch or dinner, or as a refreshing appetizer.
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Region: Azerbaijani