Need to cool off from the summer heat? This Persian cold yogurt soup (Abdoogh 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 at my house. The kids finished school last week and I now have TWO high schoolers. How did that happen? It wasn’t that long that my house was all about super heroes and princesses. Now it’s homework, cell phones and college prep. COLLEGE?
Ugh, I’m not ready for this next phase of our lives. My kids still cuddle with me. They are not embarrassed with my public displays of affection. I am still Mommy to them. So I better make these summer memories last as long as possible.
San Diego is showing small 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 already stocked up with frozen delights like popsicles and ice cream, I prefer to cool off with something with less sugar and calories: like this Persian cold yogurt soup with Raisins (Abdoogh Khiar).
Similar to mast-o khiar, this yogurt dish also has cucumbers, dill and mint. But unlike mast-o khiar, this Persian cold yogurt soup also has raisins, walnuts and rose petals. Plus, you can also dilute it down with water or ice cubes.
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. 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.
The addition of dried rose petals adds an aromatic touch, but be sure to use DRIED culinary rose petals and not fresh. But if you can not find fresh dill or fresh mint, you can definitely substitute with their dried counterparts. You can add the dried herbs to personal taste, or use a 3:1 ratio (fresh to dry) to guide you. So, for every cup of fresh herbs, substitute with ⅓ cup of dry.
Typically when this dish is presented, it is served with ice cubes on top. The ice not only keeps the dish cold, but it also thins the yogurt when the ice slowly melts.
Let the summer fun begin!
- 4 cups plain Greek yogurt
- 2 Persian cucumbers, diced
- ½ cup Sun-Maid Raisins
- ½ cup finely chopped walnuts
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh mint
- 2 TBS crushed dried rose petals
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- ¼ tsp rosewater (optional)
- 1 cup of ice cubes or up to ½ cup cold water (depending on preference and thickness of yogurt)
- 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.
Serve alone or with toasted flat bread or baguette.
Serving Size:1 small bowl
Amount Per Serving: Calories: 212Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 8mgSodium: 255mgCarbohydrates: 20gFiber: 2gSugar: 16gProtein: 18g