Yayla Corbasi

Bring the water to the boil in a large saucepan, add the rice and fine sea salt, then reduce the heat and simmer for 15 minutes, until the rice is tender.

Whisk the yogurt, plain flour and egg yolk together in a mixing bowl until smooth.

Ladle a cupful of the hot rice cooking liquid into the yogurt mixture, whisking constantly, to temper it.

Stir the tempered yogurt mixture back into the saucepan and simmer gently for 8 minutes, stirring frequently, without letting it boil.

Melt the butter in a small saucepan with the dried mint for 2 minutes, until foaming and fragrant.

Ladle the soup into bowls and drizzle with the mint butter to serve.