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
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.
Step 2 | Add Rice
Wash and strain rice, then add to the same 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.
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.
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.
Recipe FAQs and Expert Tips
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.
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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Assyrian Yogurt Rice (Girdoo)
Ingredients
- 1 cup homemade Greek, or Middle Eastern yogurt
- 2-2½ cups water
- ¾ cup Jasmine rice
- 1 tsp salt
- ¼ tsp 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
- 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.
Don Turbeville says
As with most Assyrian food, this is another delicious recipe. My mom loved Booshala . She would preserve it in quart Mason jars.
Hilda Sterner says
My mom loved Booshala too, so do I. The spicier the better! It is surprisingly good cold as well!