Chilled Yogurt Soup with Rose Petals & Raisins

Name: Chilled Yogurt Soup with Rose Petals & Raisins (Abdugh khiar ba tilit)
Prep time: 15 min
Total time: 15 min
Yield: Servings: 6
Cuisine: Iranian
Ingredients: ¼ cup chopped spring onions; 2 tablespoons chopped fresh oregano or ½ teaspoon dried oregano; 1 tablespoon chopped fresh thyme or ½ teaspoon dried thyme; 1 cup chilled water; 2 cloves garlic, crushed, peeled and finely chopped; 1 long seedless cucumber or 4 pickling cucumbers, peeled and diced; 3 cups plain whole or low-fat yogurt; 1 tablespoon dried rose petals, rinsed thoroughly with cold water; 2 tablespoons chopped fresh dill; 3 tablespoons fresh mint leaves; 1 teaspoon freshly ground black pepper; 2 teaspoons coarse salt; 1 cup raisins; 1 large whole wheat pita bread, cut into ½-inch squares; ½ cup raisins; 4 tablespoons chopped fresh tarragon or 1 tablespoon dried tarragon; ¼ cup shelled walnuts, coarsely chopped; 2 tablespoons chopped fresh mint

Abdugh khiar ba tilit

Preparation info

Servings:
6

Difficulty
Medium
Ready in
15 min

Appears in

From Persia to Napa

By Najmieh Batmanglij

Published 2015

About

Ingredients

Croutons

1 large whole wheat pita bread, cut into ½-inch squares

Asia
Iran
Vegetarian
Soup

Method

Cut pita bread into ½-inch crouton squares. Spread in a baking dish and toast under broiler for a few minutes. Transfer to a serving bowl and set aside.
To make the garnish, place the rose petals in a small plastic container, add the mint, the raisins and ¼ cup of cold wa