Yayla Çorbasi

Rinse the rice thoroughly under cold water until the water runs clear, then place it in a medium pot with lightly salted water and bring to a boil. Reduce the heat and simmer for 10–12 minutes until the rice is just tender.

While the rice cooks, whisk the yogurt in a separate bowl until smooth, then temper it by gradually whisking in a ladleful of the hot cooking liquid to prevent curdling.

Slowly pour the tempered yogurt mixture back into the pot with the cooked rice, stirring continuously over low heat. Do not allow the soup to boil once the yogurt has been added, as this can cause it to separate.

Continue to stir the soup gently over low heat until it thickens slightly and becomes creamy and uniform in texture.

In a small saucepan or ladle held over the flame, melt the butter over medium heat and allow it to foam gently.

Add the dried or finely chopped fresh mint leaves to the melted butter and stir for about 30 seconds until the mint becomes fragrant and the butter takes on a golden hue.

Drizzle the mint-infused butter directly over the surface of the soup and stir gently to incorporate or leave as a garnish according to preference.

Ladle the soup into warm bowls and serve immediately, optionally garnishing with an additional pinch of dried mint and a light dusting of ground red pepper for color.