ABDOOGH KHIAR

A refreshing Persian yogurt soup, perfect for hot summer days.

Abdoogh Khiar (Persian Cold Yogurt Soup)

Ingredients

* 350 g full-fat plain yogurt or Greek yogurt

* 500 ml cold water (adjust for your preferred consistency)

* 1 large Persian cucumber, finely diced

* 2 radishes, thinly sliced

* 2 tbsp chopped fresh chives

* 2 tbsp chopped fresh mint

* 1 tbsp chopped fresh basil

* 1 tbsp chopped fresh tarragon

* 50 g raisins

* 40 g walnuts, roughly chopped

* 1 tbsp dried dill

* 1–2 tsp dried rose petals

* 1 tsp salt, or to taste

* Ice cubes, for serving

* Dried lavash or Persian naan, for serving

Optional: Finely sliced spring onions for extra freshness.

Method

Place the yogurt in a large bowl

Add the diced cucumber, sliced radishes, fresh herbs, raisins, and chopped walnuts.

Gradually whisk in the cold water until the soup reaches your desired consistency.

Stir in the dried dill and season with the salt. Taste and adjust the seasoning if needed.

Chill well or add a few ice cubes just before serving.

Garnish with crushed dried rose petals

Serve  with crispy dried lavash or Persian naan for dipping or crumbling into the soup.