Updated: Jun 6, 2021
AbDoogh Khiar is a cold yogurt soup that just beckons you on a warm summers day.
Iranians eat this during the hot summer days either as an appetizer or as a light meal.
This soup has everything you need to keep you cool and fill you up.
It's not only an easy dish to make but also looks so pretty, with the green herbs and the scattering of rose petals against the wonderful backdrop of snow white yogurt and islands of Lavash bread floating against the protruding ice cubes.
I could just sit and look at this soup, every ingredient complements each other, the taste of the sweet sultanas goes delightfully well with the saltiness of the Abdoogh and the hint of garlic.
A wonderfully balanced soup that I'd highly recommend you try and make.
For the AbDoogh Khiar
2 cups plain yogurt
1 tsp salt
2 cups water
1/2 a medium long cucumber
1 clove garlic
1 tsp fresh chopped mint
1 tsp fresh chopped chives
1 tsp fresh chopped dill
1/2 tsp fresh chopped basil
1/2 tsp fresh chopped tarragon
1 tbsp sultanas
1 tbsp chopped walnuts
1 tsp rose petals
3 to 4 ice cubes
For the Naan-e-Lavash Bread
see recipe for Lavash Bread
In a large bowl add the yogurt
Add the salt and water and give it a good mix so that all the yogurt and water blend to make the AbDoogh, a thin watery consistency.
Wash and finely chop all the herbs
Finely chop the cucumber into small diced pieces
Crush the garlic
Add the herbs, cucumber and crushed garlic to the AbDoogh
Give it a good mix
Add the sultanas
Add the walnuts
Toast the Lavash bread to make it nice and crunchy, but not burnt. If you don't have Lavash bread any thin flat bread would do.
Set aside to cool down
Add the ice cubes to the bowl
Break the toasted Lavash bread and sprinkle over the AbDoogh Khiar
Sprinkle the rose petals
That's it, enjoy this fabulously tasting cold yogurt soup on a hot summers day to keep you nice and cool.