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.
Servings 6
Calories 212kcal
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
Serving Suggestions: Serve alone or with toasted flat bread or baguette.
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.
Nutrition
Serving: 1small bowl | Calories: 212kcal | Carbohydrates: 20g | Protein: 18g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 255mg | Fiber: 2g | Sugar: 16g
