Persian Cold Yogurt Soup (Abdoogh Khiar)

Name: Persian Cold Yogurt Soup (Abdoogh Khiar)
Prep time: 15 min
Total time: 15 min
Ingredients: 2 1/2 cups plain yogurt ((full-fat or Greek yogurt both work)); 6 cups cold water; 1 1/2 teaspoon salt; 4 teaspoons dried mint; 4 Persian cucumbers (, diced (or 2 regular cucumbers)); 1/2 cup raisins; 1 cup chopped walnuts; 1 1/2 cups fresh herbs ((mint, parsley, dill, basil—use what you have)); 2 teaspoons powdered Persian dried rose petals ((optional but lovely)); 4 pieces lavash bread

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Creamy, herbaceous, and impossibly refreshing—this Persian yogurt soup is the kind of cozy-cool comfort that tastes like you spent hours in the kitchen but comes together in just 15 minutes.

Why This Recipe Works

No cooking required. This Persian cold cucumber yogurt soup is all about assembly—perfect for hot days when your kitchen stays cool.
Texture magic. Creamy yogurt base, tender cucumber, chewy raisins, and crunchy walnuts all in one spoon—every bite feels special.
Make-ahead friendly. Mix the base ahead, store it in the fridge, and finish with fresh herbs and bread when you’re ready to eat.

Grocery List (& Shortcuts)

Main Players

2 1/2 cups plain yogurt (full-fat or Greek yogurt both work)
6 cups cold water
1 1/2 teaspoon salt
4 teaspoons dried mint
4 Persian cucumbers, diced (or 2 regular cucumbers)
1/2 cup raisins
1 cup chopped walnuts
1 1/2 cups fresh herbs (mint, parsley, dill, basil—use what you have)
2 teaspoons powdered Persian dried rose petals (optional but lovely)
Ice (optional)
4 pieces lavash bread

Smart Shortcut: No fresh herbs on hand? Use 1 tablespoon of dried herbs mixed together instead. The soup won’t be quite as bright, but it’ll still be delicious and ready faster.

Easy Swaps

Cucumber: English cucumbers work if Persian cucumbers aren’t available.
Bread: Pita, naan, or even torn flatbread soaks up the yogurt beautifully.
Nuts: Pistachios or almonds are lovely if walnuts aren’t your thing.
Dairy-free: Use coconut yogurt or cashew cream in place of regular yogurt.

Step-by-Step

Mix the Base

Reserve 1 cup of yogurt and set aside. Whisk the remaining 1 1/2 cups yogurt with 1 teaspoon salt, 2 teaspoons dried mint, and the cold water until smooth. This is your creamy foundation—it should feel light and pourable.

Build the Soup

Combine the reserved yogurt with the remaining 1/2 teaspoon salt, 2 teaspoons dried mint, diced cucumbers, raisins, walnuts, and fresh herbs in a large bowl. Pour the yogurt-water mixture over everything and stir gently until the ingredients are evenly distributed. Taste and adjust salt if needed. Add rose petals now if using—they add a subtle floral note that feels special.

Chill & Serve

Divide the soup among four large bowls. Add a handful of ice to each if the soup isn’t as cold as you’d like. Break a piece of lavash bread into each bowl and let it soak for a minute or two—it should soften slightly but still have a little texture. Taste one more time for salt, then enjoy immediately.

Theo’s Tips

Keep it creamy: Don’t skip the step of whisking the yogurt with water. This prevents lumps and creates that silky, pourable texture that makes the soup feel luxurious rather than thick.

Fresh herbs are your friend: This soup really shines when you use a mix of fresh herbs. If you only have one kind (say, parsley), use all 1 1/2 cups of that—the herbaceous flavor is what makes this feel special.

Make it ahead: Mix the yogurt base and the vegetable mixture separately, then combine them just before serving. This keeps the bread from getting soggy if you’re prepping for a crowd.

Storage & Leftovers

Fridge: Store the soup (without bread) in an airtight container for up to 3 days. The flavors actually deepen as it sits. Add fresh bread and ice when you’re ready to eat.

Freezer: This soup freezes well for up to 2 months, though the texture of the cucumber will soften when thawed. It’s still delicious in a pinch—just thaw in the fridge overnight and give it a gentle stir before serving.

Can I use Greek yogurt instead of plain yogurt?

Absolutely. Greek yogurt will make the soup thicker and tangier, which is lovely. You might need an extra splash of water to reach the consistency you want.

What if I can’t find Persian cucumbers?

Regular cucumbers work just fine. You might want to seed them first if they’re very watery, but it’s not essential. The soup will taste just as good.

Is the rose petal powder really necessary?

Nope. It’s a beautiful optional touch that adds a subtle floral note, but the soup is wonderful without it. If you skip it, you won’t miss a thing.

Can I make this dairy-free?

Yes. Use coconut yogurt, cashew cream, or even silken tofu blended with a splash of lemon juice as your base. The soup will taste different but still be refreshing and delicious.

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Save This Recipe & Tell Me How It Went!

This Persian yogurt soup is the kind of recipe that feels fancy but tastes like home. Whether you’re cooling off on a summer afternoon or looking for something light and herbaceous, abdoogh khiar delivers comfort without the fuss. Save this one, give it a try, and let me know how your kitchen smells when you’re chopping all those fresh herbs—I bet it’s pretty cozy.

Stay cozy,
Theo