Soak the chickpeas overnight, then cook them with salt and lemon juice until tender.

Soak the lentils for about 30 minutes, then cook them with salt and lemon juice until tender.

Soak the rice for about 30 minutes, then cook it with salt until soft.

Allow the chickpeas, lentils, and rice to cool completely. Combine them with the dill, yogurt, doogh, salt, and pepper.

Gradually add enough doogh to reach your desired soup consistency.

Garnish with chopped walnuts before serving.