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Persian Cold Yogurt Soup – Abdoogh Khiar

Persian Cold Yogurt Soup - Abdoogh Khiar

The last summer days are here, and it’s so hot outside that I can’t even think about cooking. In Iran, we’ve got the perfect solution for days like this – Persian Cold Yogurt Soup – Abdoogh Khiar, a delicious Persian cold yogurt soup. If you ask me, it’s hands down my favorite summer food and a refreshing way to cool down. Abdoogh Khiar is a real summer classic in Iran, and the best part? It’s super easy to make!

We usually have all the ingredients at home. All you need are fresh little cucumbers, shallots, Greek yogurt, walnuts, and raisins. The herbs are key for flavor, and everyone has their favorites. Some people like to throw in small radishes, but I’m all about the chives, basil, and mint combo. That’s where the magic happens for me! And to top it off? Garnish it with rose petals—it’s fancy but still super easy. Perfect for those days when it’s too hot to care, but you still want to eat something delicious!

Persian Cold Yogurt Soup - Abdoogh Khiar

ABDOOGH KHIAR WITH NAN-E SANGAK

Fresh Noon Sangak, also known as Nan-e Sangak, is the perfect match for Abdoogh Khiar. Nan-e Sangak is a special Persian bread, and its name literally means “small stone bread.” Why? Because it’s baked on hot river stones of different sizes in the oven. This gives the bread its unique look, with little holes here and there. It’s long and can be up to 80 cm in length!

Now, some family members live in Tehran, and when they come to visit and ask what to bring, of course, I only think of Persian treats! Among them fresh Noon Sangak. Since the bread is so long, they have to cut it into slices to bring it over. You can check out the video I’ve linked to see how Nan-e Sangak is baked in Persian bakeries. It’s quite a sight! There’s nothing like pairing this bread with a cold bowl of Abdoogh Khiar on a hot day—simple, delicious, and very satisfying!

Making of Sangak

INGREDIENTS FOR 4 PEOPLE

400 g Greek yogurt

200 ml ice water or homemade doogh 

2 small cucumbers

1 shallot

1 bunch of chives

10 basil leaves

70 g walnuts*

50 g raisins*

3 tsp dried nana mint*

salt and pepper

TOPPING

either a ready Abdoogh Khiar Mix or

a few dried rose petals*

a pair of walnuts*

some chives

a pair of raisins*

fresh mint

PREPARATION OF ABDOOGH KHIAR

In a bowl, mix yogurt and ice water until smooth.

Wash and dry the cucumber, then finely grate it with the skin on.

Peel the shallots and grate them finely as well.

Chop the chives into thin rings and cut the basil into fine strips.

Toast the walnuts in a pan, let them cool, and then place them in a tea towel. Pound them finely with a meat tenderizer.

Stir all the ingredients into the cold yogurt soup.

Rub the dried mint (nana) between your fingers and sprinkle it into the soup.

Season with salt and pepper to taste.

Garnish
Top the soup with walnuts, raisins, chives, fresh mint leaves, and rose petals.

Chill in the fridge for an hour, or if you’re in a rush, just add ice cubes and enjoy it right away.

Serve cold and enjoy!

BEFARMAYID!

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you

Persian Cold Yogurt Soup – Abdoogh Khiar

Summer Food and a refreshing way to cool down. 

Course after work cooking, cold soup, easy summer recipe
Cuisine iranian cuisine, iranian food, persian cuisine, Persian Food
Keyword Persian Cold Yogurt Soup – Abdoogh Khiar
Prep Time 15 minutes
Servings 4 people
Author Labsalliebe

Ingredients

INGREDIENTS ABDOOGH KHIAR

  • 400 g Greek yogurt
  • 200 ml ice water
  • 2 small cucumbers
  • 1 shallot
  • 1 bunch of chives
  • 10 basil leaves
  • 70 g walnuts
  • 50 g raisins
  • 3 tsp dried nana mint
  • salt and pepper

TOPPING

  • a few dried rose petals
  • a handful of walnuts
  • as preferred chives
  • a handful of raisins
  • as preferred fresh mint

Instructions

PREPARATION OF ABDOOGH KHIAR

  1. In a bowl, mix yogurt and ice water until smooth.
  2. Wash and dry the cucumber, then finely grate it with the skin on.
  3. Peel the shallots and grate them finely as well.
  4. Chop the chives into thin rings and cut the basil into fine strips.
  5. Toast the walnuts in a pan, let them cool, and then place them in a tea towel. Pound them finely with a meat tenderizer.
  6. Stir all the ingredients into the cold yogurt soup.
  7. Rub the dried mint (nana) between your fingers and sprinkle it into the soup.
  8. Season with salt and pepper to taste.

TOPPING

  1. Top the soup with walnuts, raisins, chives, fresh mint leaves, and rose petals.
  2. Chill in the fridge for an hour, or if you’re in a rush, just add ice cubes and enjoy it right away.
  3. Serve cold and enjoy!

Persian Cold Yogurt Soup - Abdoogh Khiar

MY YouTube Video

You can also find the recipe for Abdoogh Khiar on my YouTube channel! And guess what? More yummy recipes are on the way. I’d love it if you hit that subscribe button and join me there! In the video, I’ve gone for the quick route—using ice cubes to cool the soup down fast so you can start eating it immediately, no waiting around for it to chill. This time, I diced the cucumbers, but honestly, I switch it up depending on my mood. Sometimes I grate them, other times I slice them thin. Do what makes you happy—it’s all good!

Save the recipe for later on Pinterest!

Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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