Need to cool off from the summer heat? This Persian cold yogurt soup (ab doogh khiar) can be made as thick or as thin as you like and is filled with cucumbers, raisins, walnuts and herbs. Sponsored by Sun-Maid Raisins.
It’s officially summer! San Diego is showing small all signs of summer. We get spurts of warm sunny days mixed in with cooler coastal gloomy weather. But the hot temperatures won’t kick full time in until July.
And although our freezer is stocked up with frozen delights like smoothie popsicles and there’s a pitcher of refreshing watermelon juice in the fridge, I prefer to cool off with something with less sweet: like this Persian cold yogurt soup with raisins (ab doogh khiar).
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Laura says :
Why this recipe works
- Flavorful: Similar to mast o khiar, this recipe is diluted down and also includes raisins, walnuts and rose petals.
- Unique: It is a very aromatic and flavorful dish that is also healthy and protein-rich. The addition of raisins adds a touch of natural sweetness and the walnuts add crunch.
- Versatile: If you water it down, you can enjoy it as a soup. But I like it a little on thicker side, so I can dunk it with some nice crunchy bread.
- Make Ahead: You can make the yogurt base and keep it chilled and ready to eat for several days in the fridge!
Ingredients you need
- Plain yogurt: Persian yogurt is naturally more “sour” than the yogurt you find in regular grocery stores. You can make your own yogurt or use store bought.
- Persian cucumbers: You can use regular or English cucumbers, just be sure to remove the seeds.
- Raisins: Dark red raisins are usually used but you can use green raisins.
- Walnuts: You can substitute with chopped pecans or pistachios if you do not have walnuts.
- Herbs: My family prefers a combination of dill and mint, but you can use one or the other exclusively. You can use fresh herbs or dried.
- Dried rose petals and rosewater: This is optional. Rose petals offers color and very mild aroma. Rosewater, offers more aroma.
- Ice cubes or cold water: You can make this thick or thinned down, depending on your own preference and the thickness of yogurt you are using.
Step-by-step directions
- Combine. Whisk yogurt until smooth. Stir in cucumbers, raisins, walnuts, dill, mint, rose petals, salt, pepper and rosewater.
- Chill. Refrigerate to let the flavors melt together.
- Serve. Stir in water to reach your desired consistency—thick or thin, it’s up to you. You can also top with ice cubes and allow it to slowly melt into the yogurt.
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Recipes tips and FAQs
Cold soups are a great savory way to cool off during the summer heat. This Persian cold yogurt soup is a family favorite. Serve alone or with toasted flat bread or baguette.
Summers in Iran are hot, so Persians know how to beat the heat. You should also try sekanjabin, Persian mint and cucumber cooler, or sharbat porteghal (Persian bitter orange syrup).
We also have wonderful cold yogurt dishes like yogurt spinach dip (borani esfenaj) and borani bademjan (Persian eggplant dip with yogurt).
Storing/Freezing Instructions
TO STORE: Store any leftovers in an airtight container and refrigerate for up to a week. The cucumbers will release water the longer it sits so you will need to stir it together before eating. Persian cucumbers have less water, which is why I prefer to use them.
Persian or Greek yogurt makes a great base for this yogurt soup as they have more flavor and probiotics. You can use homemade yogurt.
Persian Cold Yogurt Soup with Raisins (ab doogh khiar)
Ingredients
- 4 cups plain Greek yogurt
- 2 Persian cucumbers diced
- ½ cup raisins
- ½ cup finely chopped walnuts
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh mint
- 2 tablespoon crushed dried rose petals
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon rosewater optional
- 1 cup of ice cubes or up to ½ cup cold water depending on preference and thickness of yogurt
Instructions
- Whisk yogurt in a large bowl until smooth.
- Stir in cucumbers, raisins, walnuts, dill, mint, rose petals, salt, pepper and rosewater.
- Refrigerate for an hour or two to let the flavors melt together.
- When ready to serve, slowly mix water in until desired consistency is reached. It can be thick or watered down, based on personal preference.
- If using ice cubes, arrange them over yogurt.
- Serve with ice cubes on top and allow it to slowly melt into the yogurt.
Video
Notes
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
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Written by Laura Bashar
Hi, I’m Laura, a certified professional cook and cookbook author living in San Diego. I have been sharing my family’s favorite recipes inspired from all over the world since 2008. Let’s cook up something fun!
This is a perfect summer dish…so light and refreshing. Your presentation is gorgeous!
This sounds delicious and it’s so pretty!
Thank you, Megan!
I love these recipes that I haven’t heard of before-now I’m super excited to try it!
I hope you do get to try it!