Chilled Persian Yogurt Soup Recipes

ABDOOGH KHIAR (CHILLED BUTTERMILK CUCUMBER SOUP)

Steps:

• If using dried rose, crumble a few petals coarsely for garnish and set aside. Place the rest on a cutting board and chop as finely as possible.
• Place the buttermilk, yogurt and 1 teaspoon salt in a blender and blend until frothy, about 30 seconds, or whisk together in a large bowl until smooth and frothy. If you used a blender, pour the mixture into a large bowl. Add the cucumbers, raisins, walnuts, dill, chives, dried mint and 1/4 teaspoon of the finely chopped rose petals. Stir well to combine and season to taste with more salt. Cover and refrigerate to chill and allow the flavors to come to life, at least 1 hour and up to overnight.
• Just before serving, toast the lavash or bread until crisp but not burned, and break into pieces. Stir the soup to mix. It should be the consistency of a thin, runny soup. If it's too thick, thin it out with water or more buttermilk, 1 tablespoon at a time. Keep in mind that you will be adding ice cubes, which will also thin out the soup as they melt. Divide the soup among serving bowls and add the ice cubes. Garnish the top as creatively as you like with crumbled dried rose petals, cucumber, dried mint, dill sprigs, raisins, walnuts and fresh mint leaves. Add the bread pieces right before serving or serve on the side.

COLD YOGURT SOUP (ABDOOGH KHIAR)

Steps:

• Puree yogurt, salt, and dried mint in a blender with enough of the water to create a smooth, thin soup. It will thicken some when you add the bread.
• Divide the cucumbers, raisins, walnuts, and herbs among four bowls.
• Pour one-fourth of the yogurt mixture into each bowl.
• Top with rose petals, and add a few ice cubes to each bowl.
• Tear bread into small pieces and add some to each bowl. Let bread soak 5 to 7 minutes before serving. Serve cold.

CHILLED PERSIAN YOGURT SOUP

Steps:

• Beat the yogurt in an electric mixer or with a rotary beater.
• Combine the yogurt, cucumber, raisins and garlic with one cup cold water.
• Season with salt and pepper and refrigerate for at least one hour.
• When ready to serve, add the walnuts and dill to the soup.

CHILLED PERSIAN YOGURT SOUP

Steps:

• preheat the oven to 350 spread walnuts in pie plate-toast for about 10 minues let cool, then finely chop in large bowl, whisk yogurt with ice water stir in raisins, cuke, mint, dill, chives, and walnut season with salt and pepper chill 1 hour