Lahpet Yay (Tea Leaf Soup) with Forbidden Rice Milk and Ciceritol

Rinse the forbidden rice and chickpeas separately. Soak them in water for at least 30 minutes before cooking to soften. Drain and set aside.

In a small pot, combine the forbidden rice with 1 cup (240 ml) of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer until very soft, about 20 minutes. Let it cool slightly, then blend with 1/2 cup (120 ml) of water into a smooth milk. In another pot, cook the chickpeas in 2 cups (480 ml) of water until tender, about 30 minutes. Drain, reserving the cooking liquid.

If the lahpet is very salty or strong, rinse it briefly under water and squeeze dry. Chop it roughly if the leaves are large.

Heat the oil in a large pot over medium heat. Add the sliced shallot and minced garlic, and sauté until golden and fragrant, about 3 minutes.

Add the lahpet and stir for 2 minutes to release its aroma. Some of its mystery will vanish into the steam, but the flavor will deepen.

Add the cooked chickpeas, the reserved chickpea water, and the remaining 2 cups (480 ml) of water. Bring to a gentle simmer and let it cook for 10 minutes to meld flavors. Season with salt to taste.

Ladle the soup into bowls. Finally, swirl in a generous spoonful of the forbidden rice milk. The thickening swirls hold culinary secrets that are ever taking new forms. Garnish with crushed roasted peanuts and toasted sesame seeds. Serve hot.