What is Ab doogh khiar?

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TasteAtlas · Accepted Answer

Ab doogh khiar is a cold Persian dish that originates from various regions of Iran, especially popular in the central and southern provinces where the summer heat inspires meals designed to refresh and hydrate.

It is essentially a chilled yogurt and cucumber soup combining thick strained yogurt called mast or doogh (a diluted yogurt drink), finely chopped cucumbers, and an assortment of herbs such as mint, dill, and tarragon. Walnuts, raisins, and dried rose petals are often added to enrich the taste and texture.

Its history goes back centuries, when nomadic groups and rural communities created light meals to sustain themselves in hot weather without requiring elaborate cooking. The practice of mixing yogurt with water and vegetables has ancient roots in Iranian cuisine, and over time the recipe developed to include additional flavorings and garnishes reflecting regional preferences and family customs. Read more

Preparation typically starts with blending thick yogurt or doogh with chilled water until smooth. Cucumbers are diced or grated, and herbs are chopped finely before being folded into the base. The mixture is seasoned with salt and sometimes crushed garlic, then topped with crushed walnuts, soaked raisins, and a sprinkle of dried edible rose petals.

Occasionally small pieces of flatbread or ice cubes are stirred in just before serving. One detail that distinguishes ab doogh khiar is that it blurs the line between a soup and a beverage. It is often served in bowls or deep plates, but in rural areas it may be poured into large glasses and sipped directly.

Ab doogh khiar is mainly eaten as a lunch or light dinner during warm months. It pairs well with flatbread and raw vegetables and is especially valued for its cooling qualities. Across Iran, you will find it in home kitchens, casual eateries, and picnic baskets, appreciated for its simplicity and ability to bring together fresh dairy and garden produce in a single dish.