A refreshing Persian cold soup of yogurt, cucumber, fresh herbs, and walnuts, served ice-cold as a summer dish, light and cooling with a tangy herbal flavor.
Ingredients
3 cups plain yogurt
1 cup cold water or sparkling water
2 Persian cucumbers, finely diced
1/4 cup walnuts, chopped
1/4 cup raisins
3 tbsp fresh dill, chopped
3 tbsp fresh mint, chopped
2 tbsp dried rose petals (optional)
1/2 tsp salt
Ice cubes for serving
Instructions
1Whisk the yogurt with cold water until smooth and pourable, adjusting the consistency to your preference for thickness.
2Stir in the finely diced cucumbers, chopped walnuts, and raisins, mixing gently to distribute evenly.
3Add the chopped fresh dill and mint, season with salt, and refrigerate for at least 30 minutes to let the flavors meld.
4Serve ice-cold in bowls with ice cubes floating on top and a garnish of dried rose petals and extra herbs for a truly refreshing summer meal.
Did You Know?
Ab Doogh Khiar is considered one of the healthiest traditional Persian dishes, packed with probiotics from the yogurt, and Iranian doctors have been recommending it as a digestive aid for centuries.