Description
Abdoogh Khiar is a traditional Persian cold yogurt soup that combines creamy yogurt with cucumbers, herbs, raisins, walnuts, and optional rose petals. Served chilled, it’s a refreshing and nourishing dish perfect for summer.
Ingredients
2 cups Greek-style yogurt
2 teaspoons crushed dried mint
1 teaspoon salt
2 cups cold water, or more as needed
2 Persian cucumbers, diced
½ cup chopped fresh mint
½ cup chopped fresh parsley
¼ cup raisins
¼ cup chopped walnuts
2 teaspoons ground dried Persian rose petals (optional)
Ice cubes
2 pita bread rounds, or to taste
Instructions
- In a blender, combine the Greek yogurt, 2 teaspoons dried mint, and salt. Add enough of the 2 cups cold water to create a smooth, thin soup. It will thicken slightly once the bread is added.
- Divide the diced cucumbers, fresh mint, parsley, raisins, and walnuts evenly among four bowls.
- Pour the yogurt mixture over the vegetables and herbs in each bowl.
- Optionally, sprinkle the soup with ground rose petals. Add a few ice cubes to each bowl for extra chill.
- Tear the pita bread into small pieces and add them to each bowl. Let the bread soak for 5 to 7 minutes before serving cold.
Notes
Regular cucumbers can be used instead of Persian cucumbers, but remove the seeds for a better texture.
Fresh mint and parsley can replace dried herbs, just chop them finely and use about 1 cup each.
This soup can be made ahead and stored in the fridge for up to 2 days.
To make the soup vegan, substitute Greek yogurt with a plant-based yogurt alternative.
If you prefer a spicier version, add a pinch of cayenne pepper or chopped chili peppers.
- Prep Time: 20 minutes
- Cook Time: undefined
- Category: Soup
- Method: No-cook
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 15g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg
