Chilled Persian Yogurt Soup Recipe
Ingredients
| Plain yogurt | 4 Cup (16 tbs) | |
| Buttermilk | 1 Cup (16 tbs) | |
| Chicken stock | 1 Cup (16 tbs) | |
| 1 English cucumber, peeled, seeded and grated | ||
| Seedless raisins | 3/4 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Salt | 1/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Mint | 1 Tablespoon, coarsely chopped | |
| Dill | 1 Tablespoon, coarsely chopped | |
| 2 eggs, hard-boiled, peeled and crumbled | ||
| 1 cup pistachios, toasted and coarsely chopped | ||
Directions
1. Whisk together yogurt, buttermilk and stock until smooth.
2. Add cucumber, raisins, garlic, salt and pepper and refrigerate at least 1 hour.
3. Pour into chilled bowls and have guests garnish their own soup with mint, dill, eggs and pistachios.
2. Add cucumber, raisins, garlic, salt and pepper and refrigerate at least 1 hour.
3. Pour into chilled bowls and have guests garnish their own soup with mint, dill, eggs and pistachios.
Chef
