Abdoogh Khiar also known as Persian cold yogurt soup is a refreshing no-cook chilled dish that blends the tanginess of yogurt with the crunchiness of cucumbers and the amazing flavors and goodness of fresh herbs.
About This Recipe
Abdoogh Khiar is often served as a light meal during summer months or as an appetizer in Persian cuisine. Abdoogh Khiar is usually made of full-fat stirred yogurt or just plain yogurt, combined with other ingredients such as cucumber, chopped fragrant herbs (Sabzi Khordan), dried rose petals, crushed walnuts, and raisins.
These ingredients are blended together until smooth and creamy. Sometimes a little cold water or some ice cubes are added to give it that refreshing touch. To serve Abdoogh Khiar, you can use taftoon bread, lavash bread, and other traditional Iranian bread. Dried-up pieces of bread are perfect for soaking up in creamy yogurt soup.
Why You Will Love This Recipe
- Easy to make: Persian yogurt soup is so easy to make! All you need to do is chop all the herbs and mix them with the other ingredients.
- Refreshing: Persian cold yogurt soup is a delicious and cooling dish perfect for hot summer months. It can be served as an appetizer, a light meal, or even as a refreshing side dish to kebabs or grilled meats.
- Flavorful: The base of this chilled soup typically consists of full-fat yogurt, which is combined with other ingredients such as cucumber, fresh herbs (chives, basil, tarragon, summer savory, dill, and mint), radish, crushed walnuts, raisins, salt, and pepper. These ingredients are blended together until smooth and creamy.
Abdoogh Khiar Ingredients
- Yogurt: It’s best to use full-fat stirred yogurt but plain yogurt will work too.
- Cucumber: Cucumber adds crunch and texture to this yogurt soup.
- Raisin: Raisins add texture and a bit of a flavor kick to the Abdoogh Khiar.
- Walnut: Crushed walnuts add nutty flavor and plenty of crunch.
- Herbs: It’s best to use Sabzi Khordan (chives, basil, tarragon, summer savory, dill, and mint) for this recipe. You can add diced radishes too. They add a pop of color and brightness to the soup.
- Dried rose petals: A pinch of crushed rose petals add a floral note to the yogurt soup.
- Water: If the yogurt you used is not too thick, you don’t need to add water. If you like the yogurt soup to be thin, add a little water. Make sure the water is ice cold.
- Ice cubes: A little cold water or some ice cubes are added to give it that refreshing touch.
- Salt and pepper: Season the yogurt soup with salt and pepper.
- Crushed dried bread: To serve Abdoogh Khiar, you can use taftoon bread, lavash bread, and other traditional Iranian bread. Dried-up pieces of bread are perfect for soaking up in creamy yogurt soup.
How To Make Abdoogh Khiar
- Whisk yogurt with salt in a large bowl until it has a smooth consistency.
- Add diced cucumbers and mix well.
- Mix in chopped herbs, diced radishes, crushed walnuts, raisins, crushed rose petals, and black pepper.
- Add a splash of cold water to loosen the soup if required.
- Add a few ice cubes for an ice-cold yogurt soup.
- Serve with dried lavash naan or taftoon.
Expert Tips
- Adding a little black pepper will give your Abdoogh Khiar a wonderful flavor.
- Traditionally, this cold soup is prepared and served in pottery.
- The best herb mix to make a delicious Abdoogh Khiar is chives, basil, tarragon, summer savory, dill, and mint.
- If you wish, you can grate or mince a clove of garlic and add it to the yogurt soup.
- If you do not have fresh herbs on hand, you can use dried herbs.
- In the classic recipe, you may see that Doogh (a Persian fizzy yogurt drink) and a few tablespoons of cream are used to make Abdoogh Khiar tastier.
FAQs
How to Store Leftover Yogurt Soup?
Abdoogh Khiar is best eaten fresh the day that it’s made because the cucumbers and herbs will wilt and become mushy. But you can store the leftovers in an airtight container in the fridge for a few hours or overnight. Give it a quick stir if it separates.
Did you like the Abdoogh Khiar recipe? Leave your comment below and If you make this recipe, be sure to tag your photos #yummynotes 
Looking for More Persian Recipes?
- Ghormeh Sabzi Recipe
- Khoresht Karafs Recipe
- Tahchin Recipe
- Mirza Ghasemi
- Reshteh Polo Recipe
- Kookoo Sabzi Recipe
Ingredients
- 300g full-fat yogurt
- 3 Persian cucumbers, peeled and diced
- 100g raisin
- 100g walnuts, crushed
- 200g Sabzi Khordan (chives, basil, tarragon, summer savory, dill, and mint), chopped
- 1 tablespoon crushed dried rose petals
- 4 radishes, chopped
- Cold water, as needed
- Salt and pepper, as needed
- Ice cubes
- Dried Lavash Naan, to serve
Instructions
Step 1
Whisk yogurt with salt in a large bowl until it has a smooth consistency.
Step 2
Add diced cucumbers and mix well.
Step 3
Mix in chopped herbs, diced radishes, crushed walnuts, raisins, crushed rose petals, and black pepper.
Step 4
Add a splash of cold water to loosen the soup if required.
Step 5
Add a few ice cubes for an ice-cold yogurt soup.
Step 6
Serve with dried lavash naan or taftoon.
1 comment
when i was in iran we ate abdoogh khiar in the summer