Ashe Mast va Khiar

Cold Yoghourt Soup

Preparation info
    • Difficulty


Appears in

By Claudia Roden

Published 1986

  • About

A refreshing summer soup from Iran.


  • 900 ml ( pints) yoghourt
  • 150 ml (¼


Beat the yoghourt and sour cream with about 150 ml (¼ pint) water. Add salt and pepper, cucumber and spring onions and stir well. Just before serving, put in 6 ice cubes and sprinkle with mint and raisins