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Ab doogh khiar
Chilled yogurt and cucumber soup
Ab doogh khiar (آبدوغ خیار): Iran's chilled yoghurt and cucumber soup with walnuts, raisins, dried herbs and torn flatbread
On the hottest afternoons in Tehran, Shiraz and Isfahan, ab doogh khiar is lunch: thick yoghurt thinned with iced water, packed with crunchy cucumber, walnuts, raisins and dried mint and rose petals, then filled at the table with torn pieces of dried flatbread that soften like croutons in a cold soup. It is cooling, tangy and faintly sweet, and is eaten with a spoon and plenty of fresh herbs alongside. A bowl gives about 12 g of protein from the yoghurt and walnuts, so it is a light meal rather than a high-protein one; strain the yoghurt yourself or use thick Greek-style yoghurt to push it a little higher. The common mistake is adding the bread too early: it turns to mush, so serve it on the side and let everyone add their own. Chef's tip: rub the dried mint between your palms over the bowl; the warmth releases its oils and the flavour is twice as strong.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the soup
- 1 ⅔ lb thick natural yoghurtfull-fat
- 1 ¾ cups ice-cold water
- 3 small cucumbersabout 350 g, finely diced
- 3 spring onionsfinely sliced
- 2 ⅛ oz walnutsroughly chopped
- 1 ⅜ oz raisins
- 2 tbsp dried mint
- 1 tbsp dried rose petals (optional)crumbled
- 2 tbsp fresh dillchopped
- 1 tsp salt
- ½ tsp black pepper
To serve
- 4 oz dried flatbread (lavash or barbari)torn into pieces
- 8 ice cubes (optional)
- 1 handful fresh basil, mint and tarragon (optional)
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Method
0/6 doneStep 1: Soak 1 ⅜ oz raisins in a little warm water for 5 minutes to plump them, then drain.
5 minStep 2: Whisk 1 ⅔ lb thick natural yoghurt in a large bowl until smooth, then whisk in 1 ¾ cups ice-cold water a little at a time until it is the thickness of single cream.
Step 3: Stir in 3 small cucumbers, 3 spring onions, 1 ⅔ oz walnuts, the raisins, 2 tbsp fresh dill, 1 tsp salt and ½ tsp black pepper.
Step 4: Rub 2 tbsp dried mint between your palms over the bowl and stir it in. Taste: it should be tangy and well salted, as the bread adds none.
Step 5: Chill for at least 15 minutes, or until very cold. Ladle into bowls, add a couple of ice cubes each and scatter with the rest of ⅜ oz walnuts and 1 tbsp dried rose petals.
Step 6: Serve 4 oz dried flatbread (lavash or barbari) in a basket alongside, with 1 handful fresh basil, mint and tarragon, so everyone can drop bread into their bowl just before eating. If your bread is fresh, dry it in a low oven for 10 minutes until crisp, then cool.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 12 g
- Carbs
- 36 g
- Fat
- 16 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ab doogh khiar take?
- About 15 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of thick natural yoghurt?
- Sour cream or buttermilk, same amount.
- What can I use instead of small cucumbers?
- Courgette, same weight (in salads, use young ones).
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