Ash-e Doogh (persian Yogurt Soup)

In a large pot, combine 4 cups of plain yogurt and 2 cups of water or broth. Whisk well until smooth.

Place the pot over medium heat and stir constantly until it begins to boil to prevent the yogurt from curdling.

Once boiling, add the 1/4 cup rinsed rice and 3 cloves of minced garlic. Reduce heat to low, cover partially, and let simmer for about 20 minutes until the rice is tender.

Add the 1 1/2 cups of cooked chickpeas, 1 cup chopped parsley, 1 cup chopped cilantro, 1/2 cup chopped dill, 1 teaspoon salt, and 1/2 teaspoon black pepper to the pot.

Simmer for another 15-20 minutes until the flavors meld and the herbs are tender.

While the soup finishes simmering, prepare the mint garnish. In a small skillet, heat 2 tablespoons of olive oil over medium-low heat. Add 1 tablespoon dried mint and sizzle for about 30 seconds until fragrant, being careful not to burn it.

Serve the soup in bowls, garnished with a drizzle of the mint oil and some extra whole chickpeas if desired.