Ab Doogh Khiar: The Cold Soup That Saves Summer

A Bowl of Cool Calm

آب دوغ خیار is the dish Iranians reach for when the sun refuses to let up. It is not quite a soup and not quite a drink — it sits somewhere in between, a creamy, herb-flecked bowl that cools you from the inside out. Cucumber for crunch, yoghurt for body, mint for that sharp green lift, and a handful of walnuts and raisins to keep things interesting.

What makes it brilliant is how little effort it asks of you. No stovetop, no oven, no fuss. You chop, you mix, you chill. Fifteen minutes and you have something that feels like it took far more care than it did. Serve it with warm flatbread and you have a meal that is as nourishing as it is refreshing.

Ingredients

• 1 medium cucumber
• 400 g plain yoghurt (full-fat works best)
• 300 ml cold water
• A generous handful of fresh herbs: mint, basil, dill, tarragon — use what you have, but mint is essential
• 1–2 spring onions
• 4–5 radishes
• 50 g walnuts
• 50 g raisins
• 1–2 tsp dried rose petals (optional, but lovely)
• Salt and pepper to taste
• A few ice cubes for serving

Method

Step 1 — Prepare the vegetables. Dice the cucumber into small cubes, roughly 1 cm. Thinly slice the spring onions and dice the radishes into similar-sized pieces.

Step 2 — Chop the herbs and walnuts. Finely chop the fresh herbs — be generous with the mint. Roughly chop the walnuts into small pieces; you want texture, not dust.

Step 3 — Make the base. In a large bowl, whisk the yoghurt with the cold water until smooth and pourable. Season with salt and pepper.

Step 4 — Bring it all together. Add the cucumber, spring onions, radishes, herbs, walnuts, and raisins to the yoghurt base. Stir gently. If using dried rose petals, crumble them in now — they add a delicate floral note that lifts the whole bowl.

Step 5 — Chill and serve. Drop in a few ice cubes, give it one final stir, and serve immediately. Ladle it into bowls and eat it with warm flatbread — lavash or sangak are perfect companions.

A Few Notes

• Mint is non-negotiable. The other herbs are welcome additions, but mint is the backbone of this soup. If you only have one herb, make it mint.
• Rose petals can be found at Middle Eastern grocery shops, often labelled as گل محمدی. They add a subtle perfume, but the soup is perfectly good without them.
• Thickness is personal. If you prefer a thinner, more drinkable consistency, add a splash more cold water. For a thicker, spoonable version, reduce the water slightly.
• Make it ahead — Ab Doogh Khiar keeps well in the fridge for a day. The flavours deepen as it sits, though the ice cubes should be added just before serving.
• Raisins might surprise you, but their sweetness against the tangy yoghurt is one of the quiet pleasures of this dish. Don’t skip them.