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 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?
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 (ab dooghkhiar).
Why you have to try this recipe
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. It is a delicious way to cool off from the summer heat.
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.
- Salt and pepper
- 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.
1. Whisk yogurt until smooth. Stir in cucumbers, raisins, walnuts, dill, mint, rose petals, salt, pepper and rosewater.
2. 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. You can also top with ice cubes and allow it to slowly melt into the yogurt.
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. Also enjoy with sekanjabin, Persian mint and cucumber cooler.
If you are enjoying my recipes, I would love for you to sign up for my newsletter (and get my free citrus e-cookbook!) or follow me on Instagram or Facebook.
Persian Cold Yogurt Soup with Raisins (ab doogh khiar)
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.
- 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 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)
- 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
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.
You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!
Disclosure: I did receive a stipend from Sun-Maid Raisins to develop a heart healthy recipe using their raisins. The story I have written is all true, and the opinions are truly mine. If I didn’t like it, I wouldn’t blog about it.
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!