Chilled Persian Yogurt Soup
Ingredients
- 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
- salt
- freshly ground pepper
- ground sumac, for garnish
- lavash bread
Instructions
- 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.