A refreshing Azerbaijani soup, dovga is made by simmering yogurt and rice with fresh herbs. It can be served hot or cold and is enjoyed as a light summer meal.
Whisk the yogurt, water, egg, and flour until smooth.
Pour the mixture into a pot and add the rice. Cook over medium heat, stirring constantly in one direction, until it begins to simmer. Keep stirring so the mixture does not curdle.
After it simmers, reduce the heat to low and cook for another 15 minutes, stirring occasionally, until the rice is tender.
Add the spinach and fresh herbs, season with salt, and simmer for another 3–4 minutes.
Serve hot, or chill in the refrigerator and serve cold.
Store in a covered container in the refrigerator for up to 2 days; serving it cold is traditional. To reheat, warm over low heat without bringing it to a boil.
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