This cold soup seems to have it all: a perfect combination of bright, clean, tangy, sweet and nutty flavors. If yogurt for you is something that comes in little plastic cups in an array of fruit flavors, this soup may startle you as most Middle Eastern applications of yogurt are savory. But plain yogurt really elevates dishes to another level and is lovely just on its own. It also has endless health properties, so I recommend to start exploring those taste buds!
I’ve paired this soup with a simple throw-together snack noon o panir o sabzi (Persian bread, cheese and herbs), more details in the following post.
- 2 cups of whole milk Persian yogurt (try Sadaf brand and if you can’t get Persian yogurt, you can substitute with a plain thick yogurt like Greek yogurt)
- 2 cups of water
- 1/2 cup of chopped walnuts
- 1/2 cup of raisins
- 2 Persian cucumbers, finely diced (or 1/2 an English cucumber, finely diced)
- 1/2 cup of dill, minced
- 2 green onions, white and light green part minced
- kosher salt and freshly ground black pepper, to taste
In a large bowl, whisk the yogurt and water together until it is smooth. Add the walnuts, raisins, cucumbers, dill, green onions and salt and pepper. Cover with plastic wrap and put it in the refrigerator for at least an hour so the flavors marry and the soup chills. Serve with additional garnishes of dill, walnuts and raisins.