By Chef Sophia Parsa
Yogurt is a staple in Persian cuisine — we just love it, and feature it all throughout our cooking. Ab doogh mast-o-khiar is like our take on a gazpacho — a super refreshing, light cold soup typically eaten with lavash bread. It’s packed full of probiotics and great for your gut. Plus, it’s super easy to make! Growing up, it was my go-to after school snack — I would munch on it with some salt and vinegar chips — my own Persian American twist on a classic.
- 1 cup plain Greek yogurt
- 4 oz cold water
- 1-2 Persian cucumbers (grated)
- 1 handful of walnuts (chopped)
- 1 handful of raisins
- 1⁄4 bunch of dill and mint (chopped)
- Sea salt, black pepper, rose petals, and sliced mini radish to garnish
- Handful of ice cubes (to serve)
- Grate the Persian cucumbers, and chop the walnuts, dill, and mint.
- Mix with Greek yogurt, cold water, raisins.
- Top with rose petals, ice cubes sliced mini radish, and a sprinkle of sea salt and black pepper to garnish. Serve on its own or with lavish / pita bread.