4.5
2 ratings

Chilled Persian Yogurt Soup

Serve this fragrant chilled soup sprinkled with sumac for the perfect summer’s lunch
Persian Yogurt Soup

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This soup is filled with flavors of nuts, roses, herbs, and dried fruits.

This recipe is courtesy of Food and Wine.

Ingredients

  • 1/2 Cup walnuts
  • 1/4 Cup dried rose petals, crushed
  • 2 Cups Greek yogurt
  • 1 1/2 Cup ice water
  • 1/2 Cup golden raisins
  • 1/2 seedless cucumber, peeled and finely diced
  • 1/4 Cup mint, finely chopped
  • 1/4 Cup dill, finely chopped
  • 1/4 Cup chives, finely chopped
  • Salt
  • Freshly ground black pepper
  • Ground sumac, for garnish

Directions

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. 

Nutritional Facts
Servings6
Calories Per Serving148
Total Fat7g10%
Sugar11gN/A
Saturated3g17%
Cholesterol13mg4%
Protein8g16%
Carbs15g5%
Vitamin A15µg2%
Vitamin C3mg5%
Vitamin K10µg12%
Calcium92mg9%
Fiber1g5%
Folate (food)11µgN/A
Folate equivalent (total)11µg3%
Iron0.9mg5.2%
Magnesium17mg4%
Monounsaturated0.2gN/A
Niacin (B3)0.3mg1.3%
Phosphorus34mg5%
Polyunsaturated1gN/A
Potassium176mg5%
Sodium483mg20%
Zinc0.2mg1.6%