1/4 Cup(s) Rice
5 Cup(s) Water (if you wish use half chicken stock)
1 Teaspoon(s) Salt (I usually forget this)
2 Cup(s) Yogurt (Plain)
1 Each(s) Egg
2 Tablespoon(s) Flour
2 Tablespoon(s) Butter
2 Teaspoon(s) Tarragon (or Mint) dried
Below are the original instructions. I used a decent chicken bullion powder (2 1/2 teaspoons) in the broth. That has salt so I don't add any more. I liked the tarragon better, but the mint might be more authentic.
-Boil rice in 5 cups of water with salt until (very) soft.
-In a bowl, beat the egg and flour well, and then add yogurt and mix. With 1-2 tbsp water lighten up this mixture.
-Put the yogurt mix in a pot and start cooking on very low. It's important that you start with low heat, otherwise yogurt would curdle. Give yogurt some time to get used to heat. Cook on low heat for approximately 15 minutes and keep stirring.
-Slowly pour in rice along with water into the soup. Keep stirring. First let it boil on medium and then turn it down and cook for another 10 minutes.
-Heat butter in a pan. Once it sizzles, add mint flakes and stir for 20-30 seconds (don't let it burn). Then, pour it into soup.