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    You Are Here Home » Assyrian Recipes

    Published: Jul 9, 2021 Updated: Jul 9, 2021 by Hilda Sterner | This post may contain affiliate links 4 Comments

    Assyrian Yogurt Rice (Girdoo)

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    girdoo pin

    Slightly tangy and oh so creamy, this Assyrian Yogurt Rice is known as "Girdoo" (sometimes pronounced "Girdul"). Similar to Indian Curd Rice, this savory dish is prepared by simmering rice in yogurt until thick and creamy. It is usually served smothered with clarified butter. It's as comfort food, as comfort food gets, and only takes 30 minutes to prepare!

    Assyrian Yogurt Rice, or Girdoo, is an ancient recipe that at one time was prepared with barley instead of rice. Although Mom prepared Booshala when one of us kids (seven in total) had a cold, Girdoo was prepared when any of us had an upset stomach.

    The combination of rice and yogurt would bring soothing relief every time. These days, I can't eat Girdoo without thinking of mom. She adored this dish and prepared it often.

    If you're Assyrian, you probably already love this dish, but for everyone else, give it a try! It'll probably be different than anything you've tried before, but who knows, you just may love it!

    Why This Recipe Works

    Yogurt rice only requires a handful of ingredients, making it an economical recipe. It's a meal in itself, so no need to prepare any side dishes. This makes it a great option when you're short on time.

    We grew up eating Girdoo topped with browned or clarified butter. However, if you don't want to hassle, just add a tab of butter to the hot bowl of Girdoo and it will melt in no time.

    Still, some Assyrians enjoy this dish topped with other ingredients besides butter. Some I would have never thought of using. I'll share more about that later in this post.

    What Goes Into This Recipe

    yogurt rice ingredients

    Recipe Ingredients and Substitutions

    • Yogurt — To make Girdoo sour like it's supposed to be, use yogurt that's slightly sour. Middle Eastern and Greek yogurt are great options. Or make your own yogurt using my Homemade Yogurt recipe.
    • Rice — I prefer to use Jasmine rice in this recipe. It gives the dish its rich and creamy texture, so I don't recommend any substitutions.
    • Citric Acid — Citric acid adds to the sour flavor of this tasty dish. It's especially helpful if the yogurt you use isn't already tangy.

    How to Make Girdoo/Assyrian Yogurt Rice

    Step 1 | Mix Yogurt and Water

    Add yogurt, salt, citric acid, and water to a medium-sized Dutch oven. Stir until creamy.

    • pouring salt on yogurt
    • whisking yogurt in pot

    Step 2 | Add Rice

    Wash and strain rice, then add to the same pot.

    • rice being washed
    • adding rice to yogurt
    • yogurt in a pot

    Step 3 | Cook

    Stir continuously and simmer over low to medium heat until it is almost to the boiling point. Reduce heat to the lowest setting, cover pot, and cook for approximately 20 minutes, or until the rice is tender and the Girdoo has a rich, creamy consistency. Stir halfway through.

    • pot of yogurt rice
    • stirring yogurt rice
    • yogurt rice in a pot

    Step 4 | Clarify Butter

    Meanwhile, melt butter in a pan. Skim foam off the top and allow the milk solids to settle to the bottom of the pan.

    • butter melted
    • melting butter

    Pro Tip: An even easier way to clarify butter is to melt the butter in the microwave. I like to use a measuring cup to do this. Cover the measuring cup with a paper towel and microwave the butter for 30 seconds at a time. Once melted, the clarified butter will rise and the milk solids will settle to the bottom.

    Step 5 | Serve

    Serve each bowl of Yogurt Rice topped with a few tablespoons of clarified butter. Skim the butter from the top, without disturbing the solids on the bottom.

    • pouring butter on girdoo
    • girdoo/yogurt rice

    Recipe FAQs and Expert Tips

    What do you serve with Yogurt Rice?

    Yogurt Rice or Girdoo is usually served topped with melted clarified butter. However, some people add Turkish Coffee grounds, Date Molasses, honey, or Tahini mixed with frothed butter.

    If you're trying Yogurt Rice for the first time, I would start by adding butter. Later, you can experiment with the other options and see which you prefer.

    girdoo (yogurt rice) with Turkish coffee grounds

    Is yogurt rice and Curd rice the same thing?

    Yes, Yogurt Rice is sometimes referred to as Curd Rice. Both names refer to an Indian dish prepared by cooking rice in yogurt. Assyrians also make this dish and refer to it as "Girdoo."

    • If you would like your Girdoo creamier, add an additional ½ cup of water.
    • Because this dish thickens as it cools, you may need to add additional water when you reheat it.
    • For a less tangy Yogurt Rice, the citric acid can be left out.

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    📖 Recipe

    yogurt rice featured post

    Assyrian Yogurt Rice (Girdoo)

    Rich and creamy Assyrian-style porridge made with a mixture of rice and yogurt and topped with clarified butter.
    5 from 3 votes
    Print Pin Rate
    Course: Main Course, Main Dish
    Cuisine: Assyrian
    Cook Time: 30 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 2 servings
    Calories: 380kcal
    Author: Hilda Sterner

    Ingredients

    • 1 cup homemade Greek, or Middle Eastern yogurt
    • 2-2½ cups water
    • ¾ cup Jasmine rice
    • 1 teaspoon salt
    • ¼ teaspoon citric acid
    • ¼ cup butter

    Instructions

    • Add yogurt, salt, citric acid, and water to a medium-sized Dutch oven. Stir until creamy.
    • Wash and strain rice, then add to the same pot. 
    • Stir continuously and simmer over low to medium heat until it is almost to the boiling point. Reduce heat to the lowest setting, cover pot, and cook for approximately 20 minutes, or until the rice is tender and the Girdoo has a rich, creamy consistency. Stir halfway through.
    • Meanwhile, melt butter in a pan. Skim foam off the top and allow the milk solids to settle to the bottom of the pan.
    • Serve each bowl of Yogurt Rice topped with a few tablespoons of clarified butter. Skim the butter from the top, without disturbing the solids on the bottom.

    Notes

    Calories are for Yogurt Rice/Girdoo only, without the butter.
    • An even easier way to clarify butter is to melt the butter in the microwave. I like to use a measuring cup to do this. Cover the measuring cup with a paper towel and microwave the butter for 30 seconds at a time. Once melted, the clarified butter will be on top and the milk solids will settle to the bottom.
    • If you would like your Girdoo creamier, add an additional ½ cup of water.
    • Because this dish thickens as it cools, you may need to add additional water when you reheat it.
    • Reheating in the oven is recommended.
    • For a less tangy Yogurt Rice, the citric acid can be left out.

    Nutrition

    Serving: 1serving | Calories: 380kcal | Carbohydrates: 57g | Protein: 15g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 1195mg | Fiber: 3g | Sugar: 0g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    1. Don Turbeville says

      September 07, 2021 at 1:09 pm

      This is a delicious recipe. Unlike most Assyrian food, it’s easy to make and not time consuming.

      Reply
      • Hilda Sterner says

        September 07, 2021 at 2:36 pm

        Yes, it is pretty easy and delicious, I agree!

        Reply
    2. Don Turbeville says

      July 10, 2021 at 6:05 pm

      As with most Assyrian food, this is another delicious recipe. My mom loved Booshala . She would preserve it in quart Mason jars.

      Reply
      • Hilda Sterner says

        July 10, 2021 at 6:58 pm

        My mom loved Booshala too, so do I. The spicier the better! It is surprisingly good cold as well!

        Reply

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