Persian wheat and yogurt soup
A Persian-style yogurt, egg, and flour soup, thickened to a porridge-like consistency, and then enriched with chicken broth, cooked wheat, and fresh herbs.
This Persian yogurt and wheat soup is thick, tangy, and infused with fresh herbs.
Ingredients and directions
- Prep time15 min
- Cook time30 min
- Total45 min
- DifficultyEasy
- CostBudget
- Cooking methodCooking in a saucepan
- Estimated cost$11.17 $2.79 / serving Estimated price; varies by store.
Ingredients
people
- $9.86
- $0.05
- $0.83
- $0.40
- $0.03
Prices from US supermarkets.
Directions
- Combine the yogurt, egg, and flour, then heat, stirring constantly, until you obtain a thick, porridge-like consistency.
- Add the chicken broth, then bring to a boil.
- Pour the cooked wheat and herbs into the pot, and bring to a boil until the herbs are cooked, then serve.
The bill
Persian wheat and yogurt soup
- 2 cups of cooked wheat (approximately 300g)$9.86
- 2 tablespoons of flour$0.05
- 30 cl of chicken broth (3 cups)$0.83
- 1 egg$0.40
- salt, in sufficient quantity$0.03
Total$11.17
that's $2.79 per person
Estimated price; varies by store.
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