This soup is filled with flavors of nuts, roses, herbs, and dried fruits.
This recipe is courtesy of Food and Wine.
Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and toast for about 10 minutes. Let cool, then chop finely.
In a small bowl, cover the rose petals with cold water and let stand until softened, about 20 minutes. Drain the petals and squeeze dry.
In a large bowl, whisk the yogurt with the ice water. Stir in the raisins, cucumber, mint, dill, chives, walnuts, and rose petals. Season with salt and pepper. Refrigerate for at least 1 hour, until very cold. Serve the soup sprinkled with sumac.