Abdoogh Khiar or Persian cold yogurt soup is a refreshing, creamy, and flavor-packed summer meal made with yogurt, cucumber, and chopped fresh herbs. You can enjoy it as a light lunch or dinner or serve it as a cool and hydrating side dish.
INGREDIENTS
· 2 cups full-fat plain yogurt or Greek yogurt
· 1/2 cup fresh herbs (chives, green onions, basil, tarragon, summer savory, and mint) chopped
· 1½ cups water cold
· 1 cup cucumbers chopped
· 1/4 cup raisins
· 1/4 cup walnuts chopped
· 1 tbsp dried dill
· 1 tbsp dried rose petals optional
· 1 tsp salt
· 1/2 tsp black pepper
· Dried Lavash Naan for serving
· Ice cubes optional
INSTRUCTIONS
1. Chop the cucumbers and fresh herbs. In a large bowl mix yogurt with chopped cucumbers and fresh herbs.
2. Add chopped walnuts, crushed rose petals, raisins, dried dill, salt and pepper. Stir gently until well combined.
3. Slowly add the cold water a little at a time and stir until you get the right consistency. Ab-Doogh Khiyar should neither be too thick nor too thin and watery. You can also add some ice cubes for extra refreshment. Also, instead of adding ice-cold water, you can add some ice cubes to the yogurt soup when serving.
4. Serve with dried Lavash naan and enjoy!
Reference: cookingwithsamira
