Chilled Yogurt Soup with Rose Petals & Raisins

Abdugh khiar ba tilit


Preparation info

  • Difficulty


  • Servings:


Appears in

From Persia to Napa: Wine at the Persian Table

From Persia to Napa

By Najmieh Batmanglij

Published 2015

  • About



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


  • 1 cup raisins
  • 3 tablespoons fresh mint leaves
  • 1 tablespoon dried rose petals, rinsed thoroughly with cold water


  • 3 cups plain whole or low-fat yogurt
  • 2 cloves garlic, crushed, peeled and finely chopped
  • 2 teaspoons coarse salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup chilled water

Cucumber-Walnut Mixture

  • 1 long seedless cucumber or 4 pickling cucumbers, peeled and diced
  • ¼ cup chopped spring onions
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons chopped fresh oregano or ½ teaspoon dried oregano
  • 1 tablespoon chopped fresh thyme or ½ teaspoon dried thyme
  • 4 tablespoons chopped fresh tarragon or 1 tablespoon dried tarragon
  • ½ cup raisins
  • ¼ cup shelled walnuts, coarsely chopped


  1. 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.
  2. To make the garnish, place the rose petals in a small plastic container, add the mint, the raisins and ¼ cup of cold water, and mix. Cover and place in the freezer for 2 hours. This helps to perfume the raisins and soften the rose petals. If you are feeling particularly adventurous you can place this mix in ice cube containers to freeze it and then use the ice cubes in the soup.
  3. Combine the yogurt, garlic, salt and pepper, and mix thoroughly with 1 cup of chilled water. Stir well and adjust seasoning to taste.
  4. Combine the cucumber, spring onions, mint, dill, oregano, thyme, tarragon, raisins and walnuts in a nonreactive bowl, cover and keep chilled.

Serving Note

Just before serving, put 2 tablespoons of the cucumber mixture into individual serving bowls and pour the yogurt mixture over it. Add 3 ice cubes, the raisins and mint garnish and serve. Pass around the croutons so people can serve themselves according to their taste.