Chilled Iranian Yogurt Soup

Soups | Arabian cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Chilled Iranian Yogurt Soup

Ingredients

Peeled chestnuts - 2.3 oz
Kefir - 2 cups
Water - 1½ cups
Fresh Mint - 0.7 oz
Chopped Green Onions - 0.7 oz
Light Raisins, Seedless - 3.4 oz
Scallions - 0.7 oz
Salt - to taste
Ground Black Pepper - to taste
Courgette - 1 piece

Step by Step guide

Step 1

Preheat the oven to 356°F. Evenly spread the walnuts on a baking sheet and leave them in the oven for 10 minutes. Then remove the nuts, let them cool, and chop finely.

Step 2

In a small bowl, whisk the kefir with cold water. Add the raisins, cucumber, mint, dill, green onions, walnuts, and season everything with salt and pepper. Place the resulting mixture in the refrigerator for about 1 hour. After that, the soup can be served. Pour the soup into small bowls and sprinkle with lemon zest (optional).