Chilled Persian Yogurt Soup

While technically Autumn has started, it still feels warm and muggy in New York.  This soup was a nice antidote to the hot air outdoors, and was refreshing to eat.  While I’m not sure if I could taste the added flavor from them, the rose petals do add a flair of “fancy” and can be found at



  • 1/2 cup walnuts
  • 1/4 cup dried rose petals (optional)
  • 2 cups 2 percent plain Greek yogurt
  • 1 1/2 cups ice water
  • 1/2 cup golden raisins
  • 1/2 seedless cucumber, peeled and finely diced (1 cup)
  • 1/4 cup finely chopped mint
  • 1/4 cup finely chopped dill
  • 1/4 cup finely chopped chives
  • Salt and freshly ground pepper
  • Ground sumac, for garnish (optional)


  1. Preheat the oven to 350°. Spread the walnuts in a pie plate (or just a baking sheet lined with foil) and toast for about 10 minutes. Let cool, then finely chop.
  2. Meanwhile, in a small bowl, cover the rose petals with cold water and let stand until softened, about 20 minutes. Drain the petals and squeeze dry.
  3. In a large bowl, whisk the yogurt with the ice water. (You can add water if it seems too thick). Stir in the raisins, cucumber, mint, dill, chives, walnuts and rose petals and season with salt and pepper. Refrigerate until very cold, about 1 hour. Serve the soup in shallow bowls, sprinkled with sumac.


From Food and Wine

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