Stay cool this summer with this Persian Cold Yogurt Soup - Abdoogh Khiar. This tasty yogurt soup is made with simple, natural and healthy ingredients and is ready in only 15 minutes.
Yogurt is a big part of Persian and Mediterranean cooking. From basic homemade yogurt and cucumber yogurt dip to yayla corbasi and ayran, we love incorporating yogurt into our meals. Here is my ultimate summer go-to meal, Abdoogh Khiar a.k.a. Persian cold yogurt soup. Trust me, this will make your summer much cooler and more delicious.
Table Of Contents:
About this recipe
Did you know that yogurt (especially plain) helps your body cool down on hot summer days? So does cucumber, and the combination has long been loved and made by many around the world including the Turks with cacik and the Greek with tzatziki. This Persian cold yogurt soup is made of a yogurt and water base called "Doogh" and other basic ingredients to balance the cold soup.
Abdoogh Khiar is perfect for hot summer days when you want something light and easy that's not a salad or a sandwich. This chilled yogurt soup is also has herbs and walnuts which balances well with raisins and dried Persian rose petals.
I remember that when I was in Iran, we always used to celebrate the beginning of summer with a big bowl of Persian cold yogurt soup. In my family, it was a summer ritual, just like taking a long nap under the air conditioner because summers is Iran are HOT.
Ingredients
- Yogurt: It's best to use whole milk plain yogurt, but low fat or Greek yogurt would work, too. If you like to make yogurt from scratch, check out my tutorial on how to make yogurt in instant pot.
- Cucumber: The best cucumbers for this recipe are Persian cucumbers because they are super crisp. However, if they're not available, try using English cucumber.
- Herbs: Use what you have on hand. A combination of parsley, basil, mint and dill would work perfectly.
- Raisins and walnuts: The amount of these items depend on your preference. It's best to use seedless raisins for this recipe.
- Bread: Traditionally we serve abdoogh khiar with dry lavash bread, but pita would work as well.
Instructions
- Mix yogurt, water, salt and dried mint in a large bowl or a blender. This will be the "doogh".
- Chop the cucumbers, walnuts and herbs. Divide them between 4 bowls and add the raisins as well.
- Pour the yogurt and water mixture in the bowls and add ice.
- Serve with dried lavash.
Serving suggestions
To eat abdoogh khiar, you need to tear the bread in your bowl and have it soak for a couple of minutes. Then enjoy your cold yogurt soup with a spoon. In each spoonful you'll have a little bit of everything: the yogurt base, the walnuts and raisins, the herbs and the bread.
This is a light and cold summer soup so if you think you might not be full with only a bowl of abdoogh khiar, serve it with some Dami gojeh (Persian tomato rice) or Kotlet (Persian meat patties).
Frequently asked questions
Simply cut it into small pieces and bake it in the oven (400 degrees F) for 10 minutes until crispy and dry. You can also use flour tortilla if you can't find lavash. And if you can't find either of these two, just go with any bread you have. It's going to taste fantastic!
Dried Persian rose petals are available in Middle Eastern/Iranian shops or sometimes Turkish shops. You can rub them between your fingers to powder them or use a clean coffee grinder and grind just the petals. This is an optional ingredient. It makes the cold yogurt soup very tasty but it's not necessary.
You can make the yogurt and water mix ahead of time and refrigerate it in a container. You can also chop the cucumber and herbs a few hours in advance and refrigerate them in separate containers.
Notes and tips
- For herbs, I use a combination of mint, parsley, dill and basil. What we want here is the flavor and aroma of an herb combination. If you don't have all these herbs at hand, just use a couple of them. You can also use chives, tarragon or even cilantro if you like. I tried cilantro instead of parsley and liked it.
- You can find dried mints in the spice aisle of almost every supermarket.
- The ratio of the ingredients are totally up to you and your preference. I always like my soup to be somehow thicker because the ice melts and makes it just right.
More Persian recipes
Did you make this recipe? I'd love to hear about it! Please comment and leave a 5-star🌟 rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to get a free e-Cookbook!
Step-by-Step Recipe
Persian Cold Yogurt Soup – Abdoogh Khiar
Ingredients
- 2 cups plain yogurt
- 5 cups cold water
- 1 teaspoon salt
- 2 teaspoons dried mint
- 2 Persian cucumbers diced
- 4 tablespoons raisins
- 4 tablespoons chopped walnut
- 1 cup chopped herbs mint, parsley, dill and basil
- 2 teaspoons powdered Persian dried rose petals optional
- Ice
- 4 Lavash bread
Instructions
- Mix yogurt, water, salt and dried mint in a bowl (or in a blender) until fully combined.
- Divide chopped cucumbers, raisins, chopped walnut and chopped herbs between four bowls.
- Pour the yogurt and water mixture in each bowl.
- Add Ice.
- Tear dried thin bread into small pieces and add some to each bowl, have the bread pieces soak for some time. Top with powdered dried Persian rose petals and add ice.
- Serve cold.
Video
Notes
- I use California seedless raisins but if you have like other raisins, go with them.
- For herbs, I use a combination of mint, parsley, dill and basil. What we want here is the flavor and aroma of an herb combination. If you don't have all these herbs at hand, just use a couple of them. You can also use chives, tarragon or even cilantro if you like. I tried cilantro instead of parsley and liked it.
- You can find dried mints in the spice aisle of almost every supermarket.
- Dried Persian rose petals are available in Middle Eastern/Iranian shops or sometimes Turkish shops. You can rub them between your fingers to powder them or use a clean coffee grinder and grind just the petals. This is an optional ingredient. It makes the cold yogurt soup very tasty but it's not necessary.
- The ratio of the ingredients are totally up to you and your preference. I always like my soup to be somehow thicker because the ice melts and makes it just right.
- As for bread, traditionally we use lavash. I didn't dry it here but you can simply cut it into small pieces and bake it in the oven (400F) for 10 minutes until crispy and dry. You can also use flour tortilla if you can't find lavash. And if you can't find either of these two, just go with any bread you have. It's going to taste fantastic!
- Fat free Greek yogurt works best here.
Nathan
I've never made yogurt soup before but this recipe looks absolutely delicious! A cold soup is exactly what I need to get me through the tail end of summer.
GUSTAVO
I love all the flavors packed here! Thanks for sharing!
Emily
What a refreshing summer soup! I love everything about it, especially the rose petals! So pretty.
Angela
The flavors of the soup are amazing! Perfect way to cool down this summer for sure... especially in Arizona! Thanks for the amazing recipe. Such a fun soup and so healthy!
Dannii
I can almost smell the mint through the screen. This sounds amazing.
Aki
Can you keep leftovers in the fridge and for how long?
Shadi HasanzadeNemati
Yes! Leftovers keep in the fridge for 2 days.
SHANIKA
I've never tried Cold Yogurt Soup but it looks so creamy and absolutely flavorful! How unique!
Patty at Spoonabilities
This looks fantastic! I love cucumbers & mint together and with all the other flavors going on, this sounds so delicious!
Shadi HasanzadeNemati
Hope you give this a try and enjoy!
Suzy
I bet the flavor of this is so good! I really love mint! This is perfect that it comes together so quickly!
Sharon
This soup looks so delicious and comforting. Sound like the perfect recipe to enjoy all year long.
Katie
So unique and different, but something we must have again!