Вы полагаете, это вкусно?

странный Вы...
То же самое Вас может спросить какой-нить итальянец-немец, завидев холодец...

Imho, холодец - замечательная закуска.
Люблю холодец. От нынешней жары готовить - лень. Приходится пить водку, запивая апельсиновым соком fresh .

Если читаете по-английски, там есть несколько вариантов, похожих на Ваш. Только они все с мясом или яйцом.
Напр.:

Aash-e Aab Leemoo


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http://www.ee.surrey.ac.uk/Personal/F.M okhtarian/recipes/aash-aab-limoo.html
Ingredients: (4 servings)
basmati or long-grain rice, 200 grams
herbs (parsley, mint, coriander, spring-onion ends), 1 kg
ground lamb or beef, 500 grams
split peas, 3 spoons
fresh lime juice, 3-4 spoons
sugar, 2-3 spoons
marjoram, 2 spoons
mint, one spoon
onions, 4 large
cooking oil
salt
black pepper
Directions:
Peel and slice two onions and fry in oil until slightly golden. Add 4-5 glasses of hot water, split-peas, salt and pepper and cook over low heat for about 10 minutes. Wash rice and add to the aash. Cook for another 15-20 minutes.

Peel and grate two onions. Add to meat with salt and pepper and mix well. Shape into small balls and add to the aash. Wash herbs, chop finely, add to the aash, and cook for another 15-20 minutes. Add in lime juice, sugar, and marjoram (if fresh marjoram is used, it should be finely chopped). Mix well and cook for a few more minutes.

Fry mint in oil for a few minutes (if fresh mint is used, it should be finely chopped before frying). Add mint on top of the aash and serve.



http://www.wpt.org/garden/about/templat e.cfm?program_seg=1202f

Persian Yogurt Rice Soup
After some experimentation, we discovered that beating an egg into yogurt before adding it to a soup prevents curdling and produces a beautiful velvety texture.

This is a lovely, unusual soup with many interesting spices. Be prudent with your cayenne: if it's fresh and hot, even 1/8 teaspoon may be too much.

1 tablespoon olive oil
1 cup finely chopped onions
3 or 4 garlic cloves, minced or pressed
1/2 teaspoon salt
1/2 cup peeled an diced carrots
1/4 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/8 teaspoon cayenne, or to taste
1/4 cup raw white basmati rice, rinsed and drained (see note)
3 cups water or vegetable stock
4 cups stemmed chopped spinach, loosely packed
1 egg
2/3 cup plain nonfat yogurt
2 tablespoons chopped fresh cilantro
salt and ground black pepper to taste
Warm the oil in a nonreactive soup pot. Add the onions, garlic, and salt and sauté on for about 10 minutes, until the onions are translucent, stirring frequently. Add the carrots and sauté for about 5 minutes. Stir in the cardamom, coriander, and cayenne and sauté for another minute, stirring constantly.

Add the rice and the water or vegetable stock. Cover and bring to a boil; then reduce the heat and simmer until the rice is tender, about 25 minutes (see note).

When the rice is tender; add the spinach to the soup and stir well. In a bowl, thoroughly beat together the egg and yogurt and gradually whisk the mixture into the soup. Stir in the cilantro and gently reheat, being careful the soup doesn't boil. Add salt and pepper to taste.

Note: If you prefer to use brown basmati rice, simmer it on very low heat in a pot with a tight-fitting lid for about 45 minutes, until the rice is tender.

Есть еще афганский mashawa soup. Похож, по-моему, на Ваше описание.
Kabul Mediterranean Restaurant Mashawa Soup
Water
1 cup dry light kidney beans
1 cup dry garbanzo beans
4 tablespoons vegetable oil
1 large onion, diced
8 ounces chopped lamb (from leg of lamb, fat removed)
8 ounces chopped chicken breast
1 can (15 or 16 ounces) crushed tomatoes
1 tablespoon salt
2 tablespoons dried dillweed
¾ tablespoon cayenne pepper
½ tablespoon black pepper
½ tablespoon dried cilantro
1 cup chicken stock
½ cup dried yellow split peas
½ cup dried green split peas
Yogurt sauce (see recipe)

In large kettle, bring 1 gallon water to a boil. Add kidney beans and garbanzo beans and boil, uncovered, 1 to 1½ hours or until beans are tender. Remove from heat and drain. Do not rinse. Set beans aside.

In large kettle, heat oil. Add onion and cook until translucent, about 3 minutes. Add lamb and chicken and sauté, turning, until evenly browned.

To the lamb/chicken mixture, add tomatoes, spices and stock and split peas. Add water to cover by 1 inch. Bring to a boil, then simmer uncovered over low heat 2 hours.

Combine meat mixture with reserved beans and heat through if needed. Pour into individual bowls and top each serving with about a tablespoon of the yogurt sauce. Serve with Afghan flatbread. Makes 8 to 10 side-dish servings.

Note: This soup has the best flavor when served the next day. It is usually served as a side dish, but can be a main dish.

Upon the tester's advice, we adjusted the recipe slightly to add more tomatoes and chicken stock. (The original recipe called for 2 tablespoons of crushed tomatoes and ¼ cup chicken stock.)
Yogurt sauce:
8 ounces plain yogurt
2 cloves garlic, crushed
1 teaspoon ground dried mint