Cold Yogurt Soup (Abdoogh Khiar) - Persian Doogh and Yogurt Soup with Herbs and Cucumbers

 

Cold Yogurt Soup (Abdoogh Khiar)

Persian Doogh and Yogurt Soup with Herbs and Cucumbers

Abdoogh Khiar is summer in a spoon. In Persian, it means "water, yogurt, cucumber" and that's essentially what it is — though it's so much more than that. Picture a bowl of thick, tangy yogurt diluted with cold water and filled with diced cucumbers, fresh herbs, raisins, walnuts, and dried rose petals. It's served ice cold, sometimes with ice cubes in it. 

In Iran, it's the dish people turn to when the temperature is 100°F. It's cooling, hydrating, and although it feels light it's also satisfying. You can eat it as soup, as a side dish, or even as a full meal with bread. The combination of creamy yogurt, crunchy cucumber, sweet raisins and earthy walnuts together with mint and dill is extremely addictive. Each family has its own version. Some make it thin like a drink, others make it thick like a dip. 

Why I love this recipe 

I love Abdoogh Khiar because it shows that five minutes of chopping can taste like a feast. The first time I had it was at a Persian friend's barbecue. It was very hot, and they brought out a large bowl of yogurt soup with a pink tinge, ice cubes, and herbs. I was doubtful — yogurt soup? But after just one bite I was completely hooked. 

What I love most is the contrast: the cool yogurt against the crisp cucumber, the sweet raisins against the salty yogurt, the crunchy walnuts against the soft herbs, and the smell — of fresh mint and dill with a touch of rose. It awakens you, and it's also the perfect "no-cook" meal. There's no need for a stove or any stress — just chop, mix and chill. It's naturally gluten-free, vegetarian and full of protein and probiotics. My children call it "pink soup" and fight over who gets the most raisins. In summer, I prepare a large quantity and keep it in the refrigerator. It's better the next day. 

And it's so adaptable. You can eat it with pita and grilled meat or simply with a spoon while standing in the kitchen. It's comfort food, but it's refreshing. 

Prep time: 15 minutes

Cooking time: 0 minutes

Chilling time: at least 30 minutes

Total time: 45 minutes

Serves: 4

Difficulty level: Easy

                                             Photo credit: Allrecipes Magazine

 

Ingredients 

·       3 cups plain yogurt, preferably Greek or Persian yogurt 

·       2 cups cold water, or as much as needed to thin it 

·       2 Persian cucumbers, diced into small pieces 

·       1/2 cup fresh mint leaves, finely chopped 

·       1/2 cup fresh dill, chopped 

·       1/4 cup fresh basil, chopped 

·       1/4 cup fresh tarragon, chopped 

·       3 green onions, thinly sliced 

·       1/3 cup golden raisins 

·       1/3 cup chopped walnuts 

·       2 tablespoons dried rose petals, optional but traditional 

·       1 clove garlic, minced very finely 

·       1 teaspoon salt, plus more to taste 

·       1/2 teaspoon black pepper 

·       1/2 teaspoon dried mint, for garnish 

·       Ice cubes for serving 

 

Tools 

·       Large mixing bowl 

·       Whisk 

·       Cutting board 

·       Sharp knife 

 

Step-by-Step Instructions 

Step 1.

Whisk the base: Put the yogurt and salt into a large bowl and whisk until smooth. Gradually add the cold water while continuing to whisk. You want the texture to be that of thick cream. If you prefer it to be drinkable, add more water; if you like it spoonable, use less. 

Step 2.

Prepare the add-ins: Dice the cucumbers into small pieces, so they're bite-sized. Finely chop all the fresh herbs — mint, dill, basil and tarragon. Slice the green onions. Mince the garlic until it's almost a paste so it doesn't taste sharp. 

Step 3.

Mix everything: Add the cucumbers, all the fresh herbs, green onions, garlic, raisins, walnuts and rose petals to the yogurt mixture and stir well. Add the black pepper. Taste it — it should be tangy, salty and herby. If necessary, add more salt. 

Step 4.

Chill: Cover and place in the refrigerator for at least 30 minutes. This allows the garlic to mellow and the herbs to infuse the yogurt. It's best after 2 to 4 hours. 

Step 5.

Serve: Pour into bowls and add a few ice cubes to each. Sprinkle the dried mint on top. Some people also add a drizzle of olive oil or a pinch of ground rose. Serve immediately. 

 

Approximate Macros per serving 

v  Calories: 240 kcal 

v  Carbohydrates: 22 g 

v  Protein: 10 g 

v  Fat: 12 g 

v  Fiber: 3 g 

v  Sugar: 12 g 

v  Sodium: 650 mg 

 

What to serve with this 

Abdoogh Khiar is usually served with sangak or barbari bread to dip it in. It goes very well with kebabs, grilled chicken or falafel. In summer, Iranians eat it with a plate of fresh herbs, feta and bread as a light meal. It's also excellent with rice dishes to balance out the spiciness. Some people add cooked chickpeas to turn it into a complete meal. 

 

Tips and Variations 

·       Thick or thin: To make it drinkable, add 3 to 4 cups of water. To serve it as a soup, keep it thicker. 

·       Herbs are important: Don't omit the fresh herbs. Dried ones won't have the same flavour. If you can't find tarragon, use more dill. 

·       Make it fancy: Add a few ice cubes and garnish with a rose petal. It looks as if it came from a restaurant. 

·       Add protein: Stir in 1 cup of cooked chickpeas or white beans to turn it into a meal. 

·       No raisins? Try chopped dried apricots or cherries. Sweet elements are important. 

 

Substitutes Note 

§  No Persian yogurt: Greek yogurt mixed with water works perfectly. Regular yogurt is too thin, so use less water. 

§  No fresh herbs: Use what you have. At a minimum, use mint and dill. You can skip tarragon and basil if necessary. 

§  No rose petals: Completely optional. They add aroma rather than flavour. You can leave them out. 

§  No walnuts: Use pistachios or almonds. Or skip the nuts altogether. 

§  No raisins: Omit them or use chopped dates for sweetness. 

 

Frequently Asked Questions 

1. Is this served hot or cold?

It's always served ice cold. The whole point is that it's refreshing — add ice cubes just before serving. 

2. Can I use sour cream instead of yogurt?

Not really. Sour cream is too rich. Use plain yogurt, and Greek yogurt is the best choice. 

3. How long does it keep?

 It can be kept in the fridge for 3 to 4 days. Stir it before serving because it separates. Do not freeze it. 

4. Why are raisins and walnuts included in the soup?

That's the Persian way. The combination of sweet, savoury and crunchy is the hallmark. You can leave them out, but you'll miss the special touch. 

5. Is it a drink or a soup?

Both. Make it thin and drink it like doogh. Make it thick and eat it with a spoon like a soup. 

6. Can children eat this?

 Yes! The yogurt contains probiotics, and most children enjoy the raisins and cucumbers. Just use a small amount of garlic. 

Abdoogh Khiar is the kind of recipe that feels like a secret. So simple, so cooling and so full of flavour. It's ideal for hot days when you want something healthy that doesn't feel like "health food".