Persian Yogurt Soup(Ash-E Mast) - cooking recipe

Ingredients

5 c. water
1 c. rice (white/long grain)
2 bunches dill weed or 1 bunch spinach
1 (32 oz.) tub plain yogurt
2 tsp. salt

Preparation

Bring water to boil.
Add rice and dill weed or spinach.
Boil over medium heat until rice is almost cooked.
Remove from heat and let stand until cool (approximately 1 hour).
Slowly stir in yogurt.
Add salt.
Simmer over low flame (10 to 15 minutes) until hot.