1 handful of short grain rice; ½ cup boiled chickpeas; 500 ml plain yoghurt or matzony; 1 egg; 1-2 cloves garlic; fresh herbs (parsley, dill. coriander, mint, tarragon, Chinese chives); a pinch of cumin; salt
Mix the egg into the yoghurt and add ½ cup water. Add the rice and simmer, stirring continuously without boiling until the contents of the pan thicken. Add the boiled chickpeas, dried and ground cumin, salt, garlic puree and finely chopped herbs. Stir well. Serve cold in the summer and warm in the winter.