How to make
Cut the onion into 0.4″ (1 cm) pieces and stew it over low heat in oil and a little water.
Once it has softened, add the rice, 2 tbsp. finely chopped parsley, chopped hot peppers and salt by taste. Pour 4-5 cups of hot water and boil over low heat until it's ready.
Thicken the cooked soup with a beaten egg in yogurt and sprinkle with finely chopped parsley.
