Chilled Persian Yogurt Soup

Name: Chilled Persian Yogurt Soup
Ingredients: 1/2 cup walnuts; 1/4 cup dried rose petals, crushed; 2 cup 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

Hannah Hoskins|July 20, 2016 10:40 am EST

4.5 (2 ratings)

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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.

Servings

6

Ingredients

1/2 cup walnuts
1/4 cup dried rose petals, crushed
2 cup 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.