Refreshing Persian Cold Yogurt Soup (Ab Doogh Khiar Recipe)
Ab doogh khiar is a refreshing cold yogurt soup made with a mixture of plain yogurt, fresh herbs, walnuts, and raisins. Many of the herbs used in this cool soup are the same ones found in sabzi khordan, the herb platter accompanying many Persian meals.
Ingredients
- 1 ½ cup plain yogurt full fat preferred, unsweetened
- 1 ½ cup cold water
- 1 ½ cup ice cubes (reserved for serving)
- 6 sprigs tarragon (half a bunch)
- 6 sprigs basil (half a bunch)
- 6 sprigs Persian leek (half a bunch)
- 6 red radish (1 small bunch)
- 6 sprigs mint (half a bunch)
- ¾ teaspoon dried mint (more for topping)
- 12 walnut halves
- 3 tablespoon small black raisins (or currants)
- ½ teaspoon salt (adjust with taste)
- ½ teaspoon ground black pepper (optional adjust to taste)
- 5 Persian cucumbers (small to medium sized)
- Persian bread (optional: sangak, pita, or lavash)
- edible dried rose petals (optional- reserved for serving)
Instructions
Prepare Ingredients
- Using a knife or a food processor, finely chop all of the herbs. Dice the cucumbers and turnips. Chop the walnuts.
Combine Ingredients
- In a large cup or bowl, combine all of the prepared ingredients and the raisins.
- Add the yogurt and cold water. Stir everything together until well combined.
Chill
- Cover the bowl and refrigerate for at least 1 hour to allow the flavors to blend.
Serve
- When ready to serve, pour the chilled yogurt soup into serving bowls or cups. Top with ice cubes. Add a sprinkle of mint to each bowl.
- Optional: Top with rose petals.
- Optional: Add pieces of crusty bread and enjoy.