Sarnapur (Yogurt & Chard Soup)

Sarnapur is a yogurt-based soup from the Middle Eastern tradition that’s hearty enough for dinner but light enough to serve chilled in warmer months. Walnuts simmered with rice form the base, and a generous amount of yogurt thickened with flour gives it that silky, tangy body.

The herb ratio here is bold. Three cups of cilantro and a full cup of mint might look like a lot, but they’re stirred in at the end and their brightness is exactly what balances the richness of the yogurt and the earthiness of the chard. This soup should taste green and alive, not like a cream soup that happens to have greens in it.

Stirring the flour into the yogurt before adding it to the hot broth is the step that prevents curdling. Keep stirring as it comes to a boil and you’ll get a smooth, thickened soup with no grainy bits. The Swiss chard is cooked separately and added at the end so it stays tender without going mushy.

Kitchen Tips

• Stir the yogurt constantly as it heats. Yogurt curdles quickly if you let it sit on high heat without moving
• The flour-yogurt slurry must be smooth before it hits the pot. Any lumps will stay lumps
• Taste for salt at the very end. The yogurt and walnuts both carry their own seasoning

Variations

• Spinach swap: Use fresh spinach in place of chard for a milder, softer green
• Barley version: Replace the rice with pearl barley for a chewier, more rustic texture
• Garnish it up: Top each bowl with a drizzle of olive oil, extra chopped walnuts, and a few whole mint leaves