Dovga

In a large pot, whisk together the matsoni or plain unsweetened yogurt, cold water, egg and wheat flour until completely smooth.

Add the rinsed rice and place the pot over medium heat. Stir constantly with a wooden spoon, especially along the bottom, so the yogurt doesn't curdle or stick.

Bring the mixture to its first boil while continuing to stir; this will take about 15–20 minutes. Do not add salt before it comes to a boil.

Reduce the heat to low, add the cooked chickpeas and cook for 10–12 minutes, stirring often, until the rice is tender.

Finely chop the cilantro, dill and spinach, add them to the soup and cook for another 3–5 minutes, just until the greens wilt and release their aroma.

Remove the pot from the heat, season with salt to taste and stir. Don't cover with a lid until the soup has cooled, so a film doesn't form on the surface.

Serve the dovga warm, or let it cool to room temperature and refrigerate for at least 2 hours before serving.