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Abdoogh Khiar

Name: Abdoogh Khiar
Yield: 4
Ingredients: 2 cups (480 g) plain yogurt; 1 1/2 cups (360 ml) cold water, plus more to adjust; 2 Persian cucumbers or 1 small English cucumber (about 200 g), finely diced; 1/3 cup (50 g) raisins; 1/3 cup (40 g) chopped walnuts; 2 tablespoons chopped fresh dill; 2 tablespoons chopped fresh mint, or 2 teaspoons dried mint; 1/2 teaspoon salt, or to taste; Ice cubes, to serve (optional); Lavash or other thin flatbread, torn, to serve

A chilled Persian yogurt soup with cucumber, herbs, raisins and walnuts, traditionally eaten with torn flatbread.

20 min · Serves 4

Traditional & World Cuisine

Abdoogh Khiar — original Yogurt Atelier illustration

MAKE SOMETHING DELICIOUS

Method

Rinse the cucumbers and herbs under running water. Dice the cucumbers finely and chop the herbs.
Whisk the yogurt, cold water and salt together until completely smooth.
Stir in the cucumbers, herbs, raisins and half of the walnuts.
Taste and adjust the salt. For a thinner soup, whisk in more cold water; for a thicker one, stir in a spoonful or two of yogurt.
Chill until very cold.
Ladle into bowls, add an ice cube if you like, and top with the remaining walnuts. Tear flatbread into the bowl as you eat.

From the kitchen

Contains milk, tree nuts (walnuts) and wheat (flatbread). Thickness is a matter of taste, and sources differ on how much water to use. Chilling time is not included in the time above. Keep leftovers covered in the refrigerator and refrigerate them within 2 hours of serving.

A cold yogurt-and-cucumber soup in the Persian style. Cold soups of this kind are also made in neighboring regions under other names.

Abdoogh Khiar

Method

From the kitchen

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