Preparation time: 10 minutes
Chill time: 1 hour
Serves 3-4
Recipe type: Appetizer/Cold Soup
Cuisine: Persian
  • 3 small Persian cucumbers with skin (or 1 ½ English cucumbers), diced very small. The cucumbers with tougher skin should be peeled.
  • 16 ounces plain low-fat yogurt
  • ⅓ cup thinly sliced fresh chives (may substitute very thinly sliced scallions, green parts only)
  • ¼ cup chopped fresh dill
  • ¼ cup chopped fresh summer savory (may substitute fresh Greek oregano or thyme)
  • ½ teaspoon kosher salt
  • ⅓ cup raisins, picked through and rinsed under cold water
  • 1 ½ tablespoon crushed dried rose petals, or ½ tsp rosewater (gholab) - Optional
  • ½ cup very cold water
  • 1 cup ice cubes
  • Chopped fresh dill and crushed rose petals for garnish
  • 1-2 cups of crushed toasted lavash bread or flour tortilla (optional) I have not used in this recipe.
  1. In a medium bowl combine diced cucumbers, low-fat yogurt, sliced chives, and chopped fresh dill and fresh summer savory. You may substitute very thinly sliced scallions for the chives and chopped fresh Greek oregano or thyme for the summer savory.
  2. Add ½ tsp kosher salt and stir well.
  3. Fold in ⅓ cup raisins.
  4. Fold in 1 ½ TBSP crushed dried rose petals (optional).
  5. Refrigerate uncovered for one hour before serving.
  6. When ready to serve, add ½ cup very cold water, stir to get a uniform soup consistency.
  7. Add 1 cup of ice cubes to the soup and ladle it into bowls, serving couple of ice cubes per bowl.
  8. Garnish with extra chopped fresh dill and crushed dried rose petals.
  9. Place the optional crushed toasted lavash in a bowl and pass it around to be sprinkled on top of the soup.
Fresh Persian cucumbers, dried rose petals and fresh dill are available at Persian or Middle Eastern markets.
Recipe by Persian Mama at https://persianmama.com/abdoogh-khiar-cold-cucumber-and-yogurt-soup/