Persian Chilled Cucumber Soup (Ab Doogh Khiar)

Jon Simon

Persian Chilled Cucumber Soup (Ab Doogh Khiar)

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A traditional Persian yogurt and cucumber soup scented with mint, dill, sumac, and a whisper of rosewater. Cooling, lightly tangy, and studded with herbs.

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Prep Time 15

Cook Time 0

Chill Time 1

Total Time 1 15

Ingredients

US CustomaryMetric

2 cups plain Greek yogurt or Persian-style yogurt
1 cup cold water
2 Persian cucumbers finely diced
¼ cup fresh mint leaves chopped
¼ cup fresh dill chopped
2 tablespoons fresh chives or scallions thinly sliced
1 tablespoon raisins or golden currants optional
1 tablespoon walnuts chopped, optional
½ teaspoon dried rose petals crumbled, optional
¼ teaspoon sumac
⅛ teaspoon dried lime powder loomi, or more to taste
½ teaspoon salt or to taste
¼ teaspoon black pepper
½ teaspoon rosewater optional
ice cubes for serving

Equipment

1 Large mixing bowl
1 Whisk

Method

In a large bowl, whisk together the yogurt and cold water until smooth and slightly frothy.
Stir in the cucumbers, mint, dill, chives, and the raisins, walnuts, and rose petals if using.
Season with sumac, dried lime powder, salt, pepper, and rosewater. Taste and adjust.
Chill in the refrigerator for at least 1 hour before serving.
Serve cold with a few ice cubes in each bowl and a sprinkle of extra herbs or rose petals.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 11gProtein: 9gFat: 4gSaturated Fat: 2gCholesterol: 8mgSodium: 330mgFiber: 1gSugar: 7g

Notes

Net carbs: 10g per serving (11g total carbs minus 1g fiber).

Nut note: Leave out the walnuts to keep this nut-free.

Substitutions: Use a dairy-free yogurt to make it vegan. No loomi? A little extra lemon juice adds similar sourness.

Storage: Keep in an airtight container in the refrigerator for up to 3 days. Add ice and fresh herbs only at serving time.

Reheating: Always served chilled. Heating is not recommended for this yogurt-based soup.

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