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Persian Cold Yogurt Soup - Abdoogh Khiar

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!