Cool down on hot summer days with a refreshing and vibrant Chilled Persian Yogurt Soup. This delightful recipe brings together the tanginess of yogurt, the crunch of cucumbers, the earthiness of toasted walnuts or pecans, and the aromatic flavours of herbs and rose petals. With its cooling properties and a hint of exoticism, this Persian-inspired soup is the perfect dish to beat the summer heat.
To prepare this chilled soup, begin by toasting the walnuts or pecans, which adds a delightful nutty flavour and a satisfying crunch to the dish. Grind dried rose petals using a mortar and pestle to release their fragrant essence, setting them aside for later.
In a large bowl, whisk together the yogurt and ice water until smooth and well combined. The addition of ice water helps achieve the desired chilled consistency of the soup. Stir in the golden raisins, finely diced cucumbers, and a medley of fresh herbs, including mint, dill, and chives or green onions. These herbs infuse the soup with their aromatic notes, adding brightness and depth to the flavours.
Add the toasted walnuts or pecans and the ground rose petals to the mixture, providing a pleasant texture and a touch of floral essence. Season the soup with salt and freshly ground pepper, adjusting to taste. Refrigerate the soup until it becomes thoroughly chilled, allowing the flavours to meld and intensify, typically for about an hour.
When ready to serve, ladle the chilled Persian Yogurt Soup into shallow bowls, allowing guests to savour its refreshing qualities. Sprinkle ground sumac on top as a garnish, which adds a tangy and slightly lemony flavour, enhancing the overall taste profile of the soup. Accompany the soup with traditional Lavash bread, offering a light and crispy accompaniment for dipping and enjoying.
The Chilled Persian Yogurt Soup is a delightful blend of flavours and textures, combining the cooling qualities of yogurt, the freshness of cucumbers and herbs, the crunch of toasted nuts, and the subtle floral notes of rose petals. It is light and creamy consistency make it a perfect starter or a light meal on a warm summer day.
So, embrace the summer season and delight in the refreshing and aromatic experience of Chilled Persian Yogurt Soup, bringing a touch of Persian cuisine to your summer menu.
Basic Ingredients for Chilled Persian Yogurt Soup
Walnuts/Pecans (Toasted): Walnuts or pecans are toasted to enhance their nutty flavour and add a satisfying crunch to the chilled soup. They provide texture and richness to the dish. Alternatively, you can use other nuts, such as almonds or pistachios.
Dried Rose Petals: Dried rose petals are ground to release their delicate floral aroma. They infuse the soup with a subtle floral essence, adding an exotic touch to the flavour profile. If you don’t have dried rose petals, you can omit them or replace them with a pinch of rose water for a similar floral note.
Yogurt: Yogurt serves as the base of the chilled soup, providing a tangy and creamy element. It gives the soup a refreshing and cooling quality, perfect for summer. Use plain yogurt without any added flavours or sweeteners.
Ice Water: Ice water is added to the yogurt to achieve the desired chilled consistency of the soup. It helps cool down the ingredients and maintains the refreshing nature of the dish.
Golden Raisins: Golden raisins bring a touch of sweetness and a pleasant chewy texture to the soup. They balance the tanginess of the yogurt and provide bursts of flavour. You can substitute golden raisins with other dried fruits, such as currants or chopped dried apricots.
Cucumbers (Finely Diced): Finely diced cucumbers add a refreshing and crisp element to the soup. They contribute a cooling effect and provide a light and hydrating component. Use fresh and firm cucumbers for the best results. English cucumbers or Persian cucumbers work well in this recipe.
Mint, Dill, and Chives/Green Onion (Finely Chopped): These fresh herbs add vibrant flavours and aromatic notes to the soup. Mint adds a refreshing and cooling quality, dill provides a hint of freshness, and chives or green onions bring a mild onion-like flavour. Feel free to adjust the quantities of each herb based on your preferences.
Salt and Freshly Ground Pepper: Salt and pepper are used to season the soup, enhancing the flavours of the ingredients. Adjust the seasoning to taste, keeping in mind that chilled foods may require slightly more seasoning than hot dishes.
Ground Sumac (For Garnish): Ground Sumac adds a tangy and slightly lemony flavour to the soup, enhancing its overall taste. It also provides a vibrant red colour as a garnish. If you don’t have ground sumac, you can use a squeeze of fresh lemon juice as an alternative.
Lavash Bread: Traditional Lavash bread is served alongside the chilled soup, offering a light and crispy accompaniment for dipping and enjoying. You can substitute Lavash bread with pita bread or any other bread of your choice.
- Toast the walnuts or pecans in a dry pan over medium heat until fragrant to enhance their flavour. Be careful not to burn them, and let them cool before adding them to the soup.
- Grind the dried rose petals using a mortar and pestle to release their fragrance. Ensure they are finely ground before incorporating them into the soup.
- When dicing the cucumbers, remove the seeds if desired to reduce excess moisture in the soup.
- Serve the chilled Persian yogurt soup in shallow bowls, allowing guests to enjoy its refreshing qualities.
- Sprinkle ground sumac on top of the soup as a garnish for added tanginess and a pop of colour.
- Serve Lavash bread on the side, torn into pieces or lightly toasted, for dipping and enjoying with the soup.
- The chilled Persian yogurt soup is best served immediately after preparation to maintain its freshness and texture.
- If you have leftovers, store the soup in an airtight container in the refrigerator for up to 2 days. However, note that the texture and flavour may slightly change upon storage.
- Stir the soup well before serving any leftover portions to ensure all the ingredients are evenly distributed.
- Do not freeze the soup, as the texture of yogurt may become watery when thawed.
Chilled Persian Yogurt Soup
- ½ cup walnuts/pecans, toasted
- 1 tbsp dried rose petals
- 2 cups cups yogurt
- 1½ cups iced water
- ¼ cup golden raisins
- 4 cucumbers, finely diced
- ¼ cup mint, finely chopped
- ¼ cup dill, finely chopped
- ¼ cup chives/green onion, finely chopped
- freshly ground pepper
- ground sumac, for garnish
- lavash bread
- Grind rose petals using a mortar and pestle, set them aside.
- In a large bowl, whisk the yogurt with the ice water. Stir in the raisins, cucumber, mint, dill, chives, walnuts and rose petals and season with salt and pepper. Refrigerate until very cold, about 1 hour. Serve the soup in shallow bowls, sprinkled with sumac.