ABDOOGH KHIAR (CHILLED BUTTERMILK CUCUMBER SOUP)
(Recipe from Naz Deravian)
Preparation
1. If using dried rose, crumble a few petals coarsely for garnish and set aside. Place the rest on a cutting board and chop as finely as possible.
2. Place the buttermilk, yoghurt and 1 teaspoon salt in a blender and blend until frothy, about 30 seconds, or whisk together in a large bowl until smooth and frothy. If you used a blender, pour the mixture into a large bowl. Add the cucumbers, raisins, walnuts, dill, chives, dried mint and 1⁄4 teaspoon of the finely chopped rose petals. Stir well to combine and season to taste with more salt. Cover and refrigerate to chill and allow the flavours to come to life, at least 1 hour and up to overnight.
3. Just before serving, toast the lavash or bread until crisp but not burned, and break into pieces. Stir the soup to mix. It should be the consistency of a thin, runny soup. If it’s too thick, thin it out with water or more buttermilk, 1 tablespoon at a t i me. K ee pi n m i nd Total time: 15 minutes, plus chilling Yield: 2 to 4 servings
Ingredients
1 tsp dried edible Damask rose petals (optional; see Tip)
2 cups buttermilk, plus more if desired 1⁄2 cup plain yoghurt
Kosher salt (Diamond Crystal)
3 Persian cucumbers (200g), cut into 5mm pieces, plus more for garnish
1⁄3 cup golden or black raisins, plus
more for garnish
1⁄4 cup walnut halves, coarsely chopped, plus more for garnish
1⁄4 cup finely chopped fresh dill,
plus sprigs for garnish
1⁄4 cup finely chopped chives or
green onion
1 tsp dried mint, plus more for garnish 1⁄2 lavash rectangle or 1 large slice bread of choice
(such as sourdough)
4 ice cubes
Fresh mint leaves, for garnish that you will be adding ice cubes, which will also thin out the soup as they melt. Divide the soup among serving bowls and add the ice cubes. Garnish the top as creatively as you like with crumbled dried rose petals, cucumber, dried mint, dill sprigs, raisins, walnuts and fresh mint leaves. Add the bread pieces right before serving or serve on the side.
Tip:
Dried edible Damask rose petals, available in Middle Eastern markets and online, are used in various Iranian dishes as a fragrant and savoury spice. They’re worth seeking out, grinding to a powder (whole petals are pretty as a garnish but tough to chew) and adding to your spice cabinet. Feel free to swap out for more of the fresh herbs, as you like.