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Ashe Mâst va Khiar

A refreshing summer soup from Iran.

Recipe information

  • Yield

    serves 6

Ingredients

1 quart plain whole-milk yogurt
2/3 cup sour cream
2/3 cup water
Salt and pepper
1 large cucumber, coarsely grated
4 or 5 scallions, finely chopped
6 ice cubes
A few sprigs of fresh mint, chopped
4 tablespoons black or golden raisins

Preparation

  1. Beat the yogurt and sour cream with the water. Add salt and pepper, cucumber, and scallions and stir well. Just before serving, put in the ice cubes and sprinkle with mint and raisins.

Cover of Claudia Roden's The New Book of Middle Easter Food, featuring a blue filigree bowl filled with Meyer lemons and sprigs of mint.
Reprinted with permission from The New Book of Middle Eastern Food, copyright © 2000 by Claudia Roden, published by Knopf. Buy the full book on Amazon or Bookshop.
TagsCold SoupSoupSoup/StewIranianMiddle EasternCucumberVegetableMintHerbs & SpicesStarterLunchDinnerGluten FreeNut FreeVegetarianEasyQuick30 Minutes or LessCookbooks
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