abdoogh khiar ابدوغ خیار

5.0

persianmama.com

Recipe Saved

Your Recipes

Recipe Saved

Your Recipes

Author : HomaHoma Fae's Twist & Tango says Homa says Matin says Homa says polina says Homa says sara says Homa says

Ingredients

Remove All · Remove Spices · Remove Staples

3 small Persian cucumbers with skin (or 1 ½ English cucumbers), diced very small. The cucumbers with tougher skin should be peeled.16 ounces plain low-fat yogurt⅓ cup thinly sliced fresh chives (may substitute very thinly sliced scallions, green parts only)¼ cup chopped fresh dill¼ cup chopped fresh summer savory (may substitute fresh Greek oregano or thyme)½ teaspoon kosher salt⅓ cup raisins, picked through and rinsed under cold water1 ½ tablespoon crushed dried rose petals, or ½ tsp rosewater (gholab) - Optional½ cup very cold water1 cup ice cubesChopped fresh dill and crushed rose petals for garnish1-2 cups of crushed toasted lavash bread or flour tortilla (optional) I have not used in this recipe.

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

In a medium bowl combine diced cucumbers, low-fat yogurt, sliced chives, and chopped fresh dill and fresh summer savory. You may substitute very thinly sliced scallions for the chives and chopped fresh Greek oregano or thyme for the summer savory.

Step 2

Add ½ tsp kosher salt and stir well.

Step 3

Fold in ⅓ cup raisins.

Step 4

Fold in 1 ½ TBSP crushed dried rose petals (optional).

Step 5

Refrigerate uncovered for one hour before serving.

Step 6

When ready to serve, add ½ cup very cold water, stir to get a uniform soup consistency.

Step 7

Add 1 cup of ice cubes to the soup and ladle it into bowls, serving couple of ice cubes per bowl.