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Persian Cold Yogurt Soup – Abdoogh Khiar
Summer Food and a refreshing way to cool down.
Servings 4 people
Author Labsalliebe
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
PREPARATION OF ABDOOGH KHIAR
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In a bowl, mix yogurt and ice water until smooth.
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Wash and dry the cucumber, then finely grate it with the skin on.
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Peel the shallots and grate them finely as well.
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Chop the chives into thin rings and cut the basil into fine strips.
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Toast the walnuts in a pan, let them cool, and then place them in a tea towel. Pound them finely with a meat tenderizer.
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Stir all the ingredients into the cold yogurt soup.
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Rub the dried mint (nana) between your fingers and sprinkle it into the soup.
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Season with salt and pepper to taste.
TOPPING
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Top the soup with walnuts, raisins, chives, fresh mint leaves, and rose petals.
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Chill in the fridge for an hour, or if you’re in a rush, just add ice cubes and enjoy it right away.
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Serve cold and enjoy!