Azerbaijani · Soup
Aromatic yogurt soup crowded with herbs, rice and chickpeas.
Photo by Urek Meniashvili · CC BY-SA 3.0 · Resized and converted to WebP for web display.
Dovga is defined by an extravagant amount of fresh herbs. Rice and chickpeas make it substantial, while egg and flour stabilize the yogurt base through careful heating.
Technique notes
Recipe status
A named independent cook or chef has published a prepared version of this dish, and that verification is credited below. It verifies their version—not Gastromica’s exact quantities, timing or method. Measured search evidence, exact-recipe testing and final JB approval remain separate gates.
How the new system works →Evidence behind this edition
Reviewed August 2, 2026. Research sources inform this edition. Any external cook verification is separately named, linked and limited to the independently prepared version described in that source.
yogurt base; rice or grain; abundant herbs; gentle heating; hot or cold service
Declared allergens: milk, egg, wheat/gluten grain (verify labels and individual medical needs)
Cool promptly in shallow containers, refrigerate within two hours, keep no longer than the recipe's stated period or USDA's 3–4 day ceiling (whichever is shorter), and reheat leftovers to 165°F/74°C when reheating is appropriate.
Do not treat a quality date as proof of safety. Wild greens and mushrooms must be positively identified and food-grade. Diet labels do not guarantee absence of cross-contact. Dish-specific dairy/egg handling instructions remain applicable.
Feride Buyuran is credited with preparing and publishing an independent version of this dish in Yogurt Soup with Fresh Herbs and Chickpeas (Dovgha) for AZ Cookbook.
What this supports: dish identity, method, texture/doneness, failure cue, serving result.
Verifies an independently prepared version of the dish, not Gastromica’s exact recipe. Buyuran's precise herb mix, rice, chickpea and yogurt ratios are an independent Azerbaijani version.
Azerbaijani kitchen
Azerbaijani dovga is a tangy yogurt soup with rice, chickpeas and abundant cilantro, dill, mint and spinach.
Whisk yogurt, egg and flour until smooth. Gradually whisk in water, then stir in rice.
Heat over medium-low, stirring continuously, until gently simmering and rice is almost tender, 18–22 minutes.
Stir in chickpeas, spinach, cilantro, dill, mint and scallions.
Cook 6–8 minutes over low heat until herbs soften and rice is tender. Add salt after removing from heat.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Dovga is defined by an extravagant amount of fresh herbs. Rice and chickpeas make it substantial, while egg and flour stabilize the yogurt base through careful heating.
Refrigerate for up to 3 days and reheat very gently if serving warm.
Serve warm, room temperature or chilled, with bread.
