When the Iranian summer turns fierce, households reach for abdoogh khiar—roughly 'water, yogurt, and cucumber'—a cooling soup assembled in minutes without a stove. Rooted in the thrift of using up bread, herbs, and yogurt, it is poured over torn pieces of flatbread that soak up the tangy broth. Like a Persian gazpacho, it is the food of hot afternoons and shaded courtyards.
Cool, tangy yogurt laced with herbal freshness, the cucumber crunchy and the raisins bursting with sweetness against the walnuts' bite. The soaked bread turns soft and savory. Light, restorative, and utterly cooling.
Diluting yogurt with water and ice creates a drinkable, electrolyte-rich broth that cools the body, while raw herbs and cucumber keep it bright and aromatic. The torn bread acts as a sponge, thickening the soup as it soaks.
Variations
With or without bread; some add radish, tarragon, or basil; thicker versions for spooning
On the Palate
Where Abdoogh Khiar sits in the Persian flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 20 min
- 15 min
Whisk plain yogurt with cold water and a little salt until smooth and pourable.
Watch outWhisk the yogurt and water until it's totally smooth and pours like thin cream — any lumps of yogurt won't dissolve later.
- 28 min
Dice cucumbers finely and chop fresh mint, dill, and chives.
- 34 min
Crush the walnuts coarsely and rinse the golden raisins.
- 43 min
Stir the cucumber, herbs, walnuts, and raisins into the yogurt base.
- 53 min
Adjust salt and thin with more cold water to a soupy consistency.
Watch outThin it to a light, sippable soup — too thick and it eats like dip, not the cooling drink it should be.
- 630 min
Chill thoroughly, adding ice cubes just before serving.
- 73 min
Tear toasted flatbread into a bowl and ladle the cold soup over it.
Watch outTear the bread in right before serving — soak it too early and it turns to mush instead of soft sponge.
- 82 min
Garnish with dried rose petals and a sprig of mint and serve at once.
