📝 About This Recipe
More than just a simple dip, this traditional Persian cold yogurt soup is a refreshing masterpiece of textures and herbal aromas. Originating from the sun-drenched plateau of Iran, it combines creamy yogurt with crisp cucumbers, sweet golden raisins, and crunchy walnuts for a sensory experience that is both cooling and deeply satisfying. This 'Ab-Doogh-Khiar' style preparation is the ultimate antidote to a warm summer day, beautifully garnished with fragrant dried rose petals.
🥗 Ingredients
The Creamy Base
- 2 cups Greek Yogurt (full-fat for best texture)
- 1 cup Whole Milk or Cold Water (chilled; use milk for extra creaminess)
- 2 tablespoons Heavy Cream (optional, for a luxurious mouthfeel)
Fresh Produce & Texture
- 4 pieces Persian Cucumbers (finely diced; do not peel)
- 1/2 cup Golden Raisins (soaked in warm water for 5 minutes then drained)
- 1/2 cup Walnuts (toasted and roughly chopped)
- 3 pieces Green Onions (finely sliced, white and light green parts only)
- 1 clove Garlic (grated into a paste)
Herbs & Seasoning
- 1/4 cup Fresh Dill (finely chopped)
- 1/4 cup Fresh Mint (finely chopped)
- 1 tablespoon Dried Mint (rubbed between palms to release oils)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Garnish
- 1 tablespoon Edible Dried Rose Petals (crushed slightly)
- 1 tablespoon Extra Virgin Olive Oil (for drizzling)
- 4 pieces Fresh Mint Sprigs (for decoration)
👨🍳 Instructions
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1
Begin by soaking the golden raisins in a small bowl of warm water for about 5-10 minutes. This softens them slightly so they provide a pleasant chew rather than a hard bite.
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2
Toast the walnuts in a dry pan over medium heat for 3-5 minutes until fragrant. Let them cool completely before chopping them into small, pebble-sized pieces.
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3
Wash the Persian cucumbers and dice them into very small, uniform cubes (about 1/4 inch). Keeping the skin on provides a beautiful green color and essential crunch.
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4
In a large chilled mixing bowl, whisk the Greek yogurt until it is completely smooth and free of lumps.
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5
Slowly pour in the chilled milk (or water) and the optional heavy cream while whisking constantly. You are looking for the consistency of a thick, pourable soup.
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6
Stir in the grated garlic paste, kosher salt, and black pepper. Ensure the garlic is evenly distributed so no one gets a large bite of raw heat.
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7
Add the finely chopped fresh dill, fresh mint, and the dried mint. Use your fingers to crush the dried mint as you add it to wake up the aromatic oils.
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8
Drain the raisins and pat them dry with a paper towel. Fold the raisins, diced cucumbers, sliced green onions, and half of the chopped walnuts into the yogurt mixture.
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9
Taste the soup. The flavors will develop more as it sits, but ensure there is enough salt to balance the tang of the yogurt.
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10
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. This 'resting' phase is crucial for the flavors of the herbs and garlic to meld perfectly.
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11
When ready to serve, give the soup a gentle stir. If it has thickened too much in the fridge, add a splash of cold water to loosen it.
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12
Ladle the soup into chilled individual bowls. This keeps the dish refreshing from the first spoonful to the last.
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13
Garnish each bowl with the remaining toasted walnuts, a sprinkle of dried rose petals, a drizzle of olive oil, and a fresh sprig of mint for a professional, elegant finish.
💡 Chef's Tips
Use Persian cucumbers specifically; they have thinner skins and fewer seeds than English or slicing cucumbers. Always use full-fat yogurt for the most authentic and satisfying texture; low-fat versions can become too watery. Don't skip the dried mint! In Persian cooking, dried mint has a distinct flavor profile that fresh mint cannot replicate alone. If you prefer a more 'savory' profile, you can reduce the raisins, but they provide the traditional sweet-and-salty balance famous in Iranian cuisine. For an ultra-authentic touch, add a few small ice cubes to the serving tureen to keep it ice-cold during a dinner party.
🍽️ Serving Suggestions
Serve with toasted triangles of Sangak or Lavash bread for dipping. Pairs beautifully as a starter for grilled Saffron Chicken (Joojeh Kabob). Enjoy alongside a crisp glass of Doogh (a savory Persian yogurt drink) or a chilled dry Rosé. Serve as a side dish to a fragrant herbed rice (Sabzi Polo). Accompany with a plate of fresh radishes and feta cheese (Panir Sabzi) for a complete mezze spread.