Instructions: Simmer the rice in the chicken stock until tender, about 12 minutes. Beat the yogurt with the egg in a bowl, stir in a little hot stock, then gradually add the contents of the bowl to the rest of the chicken stock, which is taken off the heat to prevent curdling. Add salt and pepper; and reduce heat to simmer, while stirring.

Serve in bowls, sprinkled with the fresh herbs.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.