Name: Damavand Yogurt & Cucumber Cold Soup with Walnuts & Rose Petals
Prep time: 15 min
Total time: 15 min
Yield: Servings: 4
Cuisine: Iranian
Ingredients: ¼ cup chopped scallions; 2 tablespoons chopped fresh mint; 1 tablespoon dried mint flakes; 3 tablespoons dried rose petals; 2 tablespoons chopped fresh oregano or ½ teaspoon dried oregano; 2 tablespoons chopped fresh dill; 4 tablespoons chopped fresh tarragon or ½ teaspoon dried tarragon; 3 cups plain whole or low-fat yogurt; 1 tablespoon chopped fresh thyme or ½ teaspoon dried thyme; ¼ cup shelled walnuts, coarsely chopped; 2 teaspoons salt; 1 long seedless cucumber or 4 pickling cucumbers, peeled and diced; 2 cloves garlic, crushed, peeled and finely chopped; 1 cup water; 1 teaspoon freshly ground black pepper; ½ cup raisins, washed and drained; 1 pita bread, toasted and cut into ½-inch cubes

Preparation info

Servings:
4

Difficulty
Easy
Ready in
15 min

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

I always loved the use of rose petals in this wonderful cold yogurt soup. thirty years ago, I even found it used in a small café on the foothills of the magnificent Damavand Mountain in northern Iran, where rose petal wine has been made for 2,000 years.

Ingredients

1 long seedless cucumber or 4 pickling cucumbers, peeled and diced
3 cups plai

Asia
Iran
Southeast Asia
Soup
Vegetarian

Method

Combine the cucumber, yogurt, scallions, mint, dill, oregano, thyme, tarragon, garlic, walnuts, salt and pepper in a serving bowl. Mix thoroughly with 1 cup water and adjust seasoning to taste.
Add a few ice cubes and mix well.
Just before serving, add the ra

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