Ab Doogh Khiar recipe | Refreshing Persian Yogurt Soup | igotitfrommymaman.com #persianrecipes #summerrecipes
Persian Classics,  Soups/Aash,  Summer Recipes,  Uncategorized,  Vegetarian

Ab Doogh Khiar – Refreshing Yoghurt Soup

Ab Doogh Khiar is a refreshing yogurt soup with cucumbers, herbs, raisins and walnuts. We dunk pieces of bread in it, making the soup nice and filling without being too heavy. It’s the ideal lunch or dinner for hot summer days.

In this weather we don’t really feel like eating a proper meal, but being the foodies that we are, we still want to eat something delicious. If it’s cooling us down at the same time, all the better!

The basis of this cold yoghurt soup is a Persian yoghurt drink called Doogh, similar to Turkish Ayran. You can easily make it yourself! I recommend using strained yogurt, a sour tasting one would be ideal. You can find it in Turkish or Iranian supermarkets. But if you don’t have access to one, don’t worry. You can also use Greek or Greek style yoghurt and your Ab Doogh Khiar will be just as refreshing.

Ab Doogh Khiar recipe | Refreshing Persian Yogurt Soup | igotitfrommymaman.com #persianrecipes #summerrecipes

Ingredients (serving 4)

500g / 2 cups strained yogurt OR 1kg / 4 cups Greek style yogurt

700 ml / 3 cups water (if using strained yogurt) OR 350 ml / 1.5 cups water (if using Greek style yogurt)

Strained yogurt is much thicker than Greek style yogurt. That’s why you’ll need half the amount of yogurt and twice the amount of water, if you’re using strained yogurt.

1 salad cucumber or the equivalent amount of small cucumbers (280g/10oz)

1/2 bunch dill (about 20 sprigs)

1/2 bunch mint (leaves of about 20 sprigs)

1/4 bunch terragon (about 10 sprigs)

1/4 bunch basil (leaves of about 10 sprigs)

8 whole walnuts (crushed)

3 tbsp raisins

2 cloves garlic

1 tsp salt

8 ice cubes

Crunchy bread to serve

a few spring onions as garnish (optional)

1 tbsp rose petals as garnish (optional)

Time

Prep: 20 min

Total: 20 min

Ab Doogh Khiar recipe | Refreshing Persian Yogurt Soup | igotitfrommymaman.com #persianrecipes #summerrecipes

Method of preparing Ab Doogh Khiar

Wash the herbs and spread them on a clean kitchen towel to dry.

Transfer the yogurt into a bowl and add a bit of the water. Stir until the mixture is well combined, then add more water. The end result should be quite runny, almost like milk. It should have a solid white colour.

Season generously with salt. Add the raisins to the doogh, so they can soak for bout 15 minutes until serving time.

Wash the cucumber and chop it into fine cubes. If you like, you can peel them first but I usually keep the skin on because of its nutrients. Add the chopped cucumber to the soup.

Finely chop the garlic and add it to the Ab Doogh Khiar.

Crush or chop the walnuts and add them as well.

If your bread is too soft, you can toast it to make it more crunchy. Cut it into 2 x 2 cm / 0.8″ x 0.8″cubes and set them aside.

When the herbs are dry finely, chop them and add them to the soup.

Finally add the ice and bread cubes and decorate with dried rose petals and chopped spring onion, if you like.

Ab Doogh Khiar recipe | Refreshing Persian Yogurt Soup | igotitfrommymaman.com #persianrecipes #summerrecipes

Ab Doogh Khiar – Refreshing Persian Yogurt Soup

Course Main Course
Cuisine Persian
Keyword ab doogh khiar, cold soup, cucumber yoghurt, summer dishes, yogurt
Prep Time 20 minutes
Servings 4 people

Ingredients

  • 2 cups strained yogurt OR (500g)
  • 4 cups Greek style yogurt (1kg)
  • 3 cups water (if using strained yogurt) OR (700ml)
  • 1.5 cups water (if using Greek style yogurt) (350ml)
  • Strained yogurt is much thicker than Greek style yogurt. That’s why you’ll need half the amount of yogurt and twice the amount of water, if you’re using strained yogurt.
  • 1 salad cucumber or the equivalent amount of small cucumbers (280g/10oz)
  • 1/2 bunch dill (about 20 sprigs)
  • 1/2 bunch mint (leaves of about 20 sprigs)
  • 1/4 bunch terragon (about 10 sprigs)
  • 1/4 bunch basil (leaves of about 10 sprigs)
  • 8 whole walnuts (crushed)
  • 3 tbsp raisins
  • 2 cloves garlic
  • 1 tsp salt
  • 8 ice cubes
  • crunchy bread to serve 
  • 1 tbsp rose petals as garnish (optional)
  • a few spring onions as garnish (optional)

Instructions

  1. Wash the herbs and spread them on a clean kitchen towel to dry.

  2. Transfer the yogurt into a bowl and add a bit of the water. Stir until the mixture is well combined, then add more water. The end result should be quite runny, almost like milk. It should have a solid white colour.

  3. Season generously with salt. Add the raisins to the doogh, so they can soak for bout 15 minutes until serving time.

  4. Wash the cucumber and chop it into fine cubes. If you like, you can peel them first but I usually keep the skin on because of its nutrients. Add the chopped cucumber to the soup.

  5. Finely chop the garlic and add it to the Ab Doogh Khiar.

  6. Crush or chop the walnuts and add them as well.

  7. If your bread is too soft, you can toast it to make it more crunchy. Cut it into 2 x 2 cm / 0.8" x 0.8" cubes and set them aside.

  8. When the herbs are dry finely, chop them and add them to the soup.

  9. Finally add the ice and bread cubes and decorate with dried rose petals and chopped spring onion, if you like.

I hope you enjoyed this recipe! If you have any questions please let me know in the comments, I’m always happy to help. 

I’d love to see your Ab Doogh Khiar! Feel free to tag me with @igotitfrommymaman on Facebook or Insta so I can take a look and give you a thumbs up!

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Thanks for stopping by! Enjoy your meal!

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