Bring 2 quarts of low sodium chicken broth to a boil in a large saucepan over high heat.

Add 1/2 cup of long-grain white rice, 4-8 inches long strips lemon zest, 4 green cardamom pods (crushed) or 2 whole cloves, 2 bay leaves, and 1 1/2 teaspoons salt to the boiling broth.

Reduce heat to medium and simmer for 16 to 20 minutes, or until the rice is tender.

Remove and discard the bay leaves, cardamom pods (or cloves), and lemon zest.

Return the broth to a boil over high heat, then reduce the heat to low.

In a medium bowl, whisk together 2 large eggs, 2 large egg yolks, and 1/4 cup lemon juice until well combined.

Ladle about 2 cups of the hot broth slowly into the egg mixture, whisking constantly to temper the eggs.

Slowly whisk the tempered egg mixture back into the soup in the saucepan.

Continue to cook the soup over low heat, stirring constantly, for 4 to 5 minutes, until the soup slightly thickens.

Ensure the soup does not simmer or boil during this thickening process.

Divide the soup among serving bowls.

Sprinkle each bowl with thinly sliced scallions and/or chopped fresh mint leaves (optional).

Serve immediately.