Traditional Chilled Cucumber Yogurt Soup (Ab Doogh Khiar)

Name: Traditional Chilled Cucumber Yogurt Soup (Ab Doogh Khiar)
Prep time: 22 min
Total time: 22 min
Yield: 4
Ingredients: 200 g Full-fat stirred yogurt; 500 ml (half a liter) Mint and pennyroyal doogh; 2 tbsp Breakfast cream; 2 Cucumber; 200 g Raisins and chopped walnuts; 1 bunch Fresh mint; 1 bunch Fresh tarragon; 1 bunch Fresh dill; 1 bunch Fresh parsley; As needed Dried rose petals; As needed Water; As needed Ice; As needed Salt; As needed Pepper; 2 tbsp Kakuti distillate; As desired Spring onion

Recipe from کتاب کاله

Ab doogh khiar is a Persian cold summer soup made with yogurt, mint doogh, diced cucumber, raisins, walnuts and fresh herbs — cooling, light and very healthy.

Health score 7.3/10
22 min
Prep 22 min
Serves 4
Easy
264 kcal

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Ingredients

Full-fat stirred yogurt200 g
Mint and pennyroyal doogh500 ml (half a liter)
Breakfast creamOptional2 tbsp
Cucumber2
Raisins and chopped walnuts200 g
Fresh mint1 bunch
Fresh tarragon1 bunch
Fresh dill1 bunch
Fresh parsley1 bunch
Dried rose petalsAs needed
IceOptionalAs needed
Kakuti distillateOptional2 tbsp
Spring onionOptional, onion can be used insteadAs desired

You probably have these

WaterAs needed
SaltAs needed
PepperAs needed

Method

Dice the two cucumbers into small cubes, with or without the skin as you prefer.
Chop the herbs and the walnuts and get the remaining ingredients ready.
Choose a large bowl for serving the ab doogh khiar.
Whisk the full-fat stirred yogurt well until it is completely smooth.
If you like, stir in two tablespoons of breakfast cream; it is not obligatory but makes the flavour unique.
Add the water to the yogurt and stir gently.
Add the chopped walnuts together with the raisins, salt and pepper to the doogh.
Add the diced cucumber together with the chopped herbs and the dried rose petals.
Finally add a glass of the mint and pennyroyal doogh to the mixture in the bowl and stir until everything is completely combined.
Add fresh chopped sabzi khordan (fresh herbs) to make the dish even tastier.
If you like, add onion or spring onion and ice as well.
If you wish, stir two tablespoons of kakuti distillate into the ab doogh khiar at the end.

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