Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Check out our latest issues.
FAST: 1¼ hours
Slow: 4¾ to 5¾ hours 40 minutes active
We learned about warm Persian chickpea and yogurt soup from cookbook author Yasmin Khan, who suggested preparing the dish as a simple weeknight meal. This version is made with butter-toasted orzo, which replaces the rice that Khan uses, and shredded chicken breasts makes the soup especially hearty. We use regular yogurt here, not Greek-style. It lends the broth a subtle creaminess and tang without making the soup heavy. The spinach and dill are added at the end, so to economize on time, prep these ingredients while the chicken is cooking.
tablespoons salted butter, cut into 3 pieces
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT