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Persian Cold Yogurt Soup with Raisins (Abdoogh Khiar)


Need to cool off from the summer heat? This Persian cold yogurt soup (Abdoogh Khiar) can be made as thick or as thin as you like and is filled with cucumbers, raisins, walnuts and herbs.


Persian Cold Yogurt Soup with Raisins (Abdoogh Khiar)


Ingredients:

4 cups plain Greek yogurt 2 Persian cucumbers, diced 1/2 cup Sun-Maid Raisins 1/2 cup finely walnuts, chopped 1/4 cup fresh dill, chopped 1/4 cup fresh mint, chopped 2 TBS dried rose petals, crushed 1/2 tsp kosher salt 1/4 tsp ground black pepper 1/4 tsp rosewater (optional) 1 cup of ice cubes or up to 1/2 cup cold water (depending on preference and thickness of yogurt)

Directions:

Add to your serving bowl and whisk until smooth: 4 cups plain Greek yogurt Stir in: 2 Persian cucumbers, diced 1/2 cup Sun-Maid Raisins 1/2 cup finely walnuts, chopped 1/4 cup fresh dill, chopped 1/4 cup fresh mint, chopped 2 TBS dried rose petals, crushed 1/2 tsp kosher salt 1/4 tsp ground black pepper 1/4 tsp rosewater (optional) Refrigerate for an hour or two to let the flavors melt together. When ready to serve, slowly mix in until desired consistency is reached: up to 1/2 cup cold water If using ice, arrange over yogurt: 1 cup of ice cubes Serve with ice cubes on top and allow it to slowly melt into the yogurt.




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