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Chilled Persian Yogurt Soup

Chilled Persian Yogurt Soup


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Serve this fragrant chilled soup sprinkled with sumac for the perfect summer’s lunch

This soup is filled with flavors of nuts, roses, herbs, and dried fruits.

This recipe is courtesy of Food and Wine.

Ingredients

  • 1/2 Cup walnuts
  • 1/4 Cup dried rose petals, crushed
  • 2 Cups Greek yogurt
  • 1 1/2 Cup ice water
  • 1/2 Cup golden raisins
  • 1/2 seedless cucumber, peeled and finely diced
  • 1/4 Cup mint, finely chopped
  • 1/4 Cup dill, finely chopped
  • 1/4 Cup chives, finely chopped
  • Salt
  • Freshly ground black pepper
  • Ground sumac, for garnish

Sage Trifle

I was intrigued by this recipe when I saw it in Food & Wine Magazine last summer. At last I made it and I am so glad I did. I just loved this very unusual summer soup, which is filled with herbs, nuts, and raisins.

Here in the dog days of summer, I need meals which are cooling and refreshing. Served with grilled bread, this soup made a perfectly satisfying weeknight supper. Make the soup ahead of time as it needs to be served well-chilled.

Chilled Persian Yogurt Soup
(Chef Hoss Zare)
1/2 cup walnuts
1/4 cup dried rose petals, crushed*
2 cups 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 fresh mint
1/4 cup finely chopped fresh dill
1/4 cup finely chopped fresh chives
Sea salt and freshly ground black pepper
Ground sumac*

Preheat oven to 350 degrees. Spread the walnuts in a pie plate and toast for about 10 minutes. Let cool, then finely chop.

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.

In a large bowl, whisk the yogurt with the ice water. Stir in the raisins, cucumber, mint, dill, chives, walnuts and rose petals and season with salt and pepper. Refrigerate until very cold, at least 1 hour.


Sage Trifle

I was intrigued by this recipe when I saw it in Food & Wine Magazine last summer. At last I made it and I am so glad I did. I just loved this very unusual summer soup, which is filled with herbs, nuts, and raisins.

Here in the dog days of summer, I need meals which are cooling and refreshing. Served with grilled bread, this soup made a perfectly satisfying weeknight supper. Make the soup ahead of time as it needs to be served well-chilled.

Chilled Persian Yogurt Soup
(Chef Hoss Zare)
1/2 cup walnuts
1/4 cup dried rose petals, crushed*
2 cups 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 fresh mint
1/4 cup finely chopped fresh dill
1/4 cup finely chopped fresh chives
Sea salt and freshly ground black pepper
Ground sumac*

Preheat oven to 350 degrees. Spread the walnuts in a pie plate and toast for about 10 minutes. Let cool, then finely chop.

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.

In a large bowl, whisk the yogurt with the ice water. Stir in the raisins, cucumber, mint, dill, chives, walnuts and rose petals and season with salt and pepper. Refrigerate until very cold, at least 1 hour.


Sage Trifle

I was intrigued by this recipe when I saw it in Food & Wine Magazine last summer. At last I made it and I am so glad I did. I just loved this very unusual summer soup, which is filled with herbs, nuts, and raisins.

Here in the dog days of summer, I need meals which are cooling and refreshing. Served with grilled bread, this soup made a perfectly satisfying weeknight supper. Make the soup ahead of time as it needs to be served well-chilled.

Chilled Persian Yogurt Soup
(Chef Hoss Zare)
1/2 cup walnuts
1/4 cup dried rose petals, crushed*
2 cups 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 fresh mint
1/4 cup finely chopped fresh dill
1/4 cup finely chopped fresh chives
Sea salt and freshly ground black pepper
Ground sumac*

Preheat oven to 350 degrees. Spread the walnuts in a pie plate and toast for about 10 minutes. Let cool, then finely chop.

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.

In a large bowl, whisk the yogurt with the ice water. Stir in the raisins, cucumber, mint, dill, chives, walnuts and rose petals and season with salt and pepper. Refrigerate until very cold, at least 1 hour.


Sage Trifle

I was intrigued by this recipe when I saw it in Food & Wine Magazine last summer. At last I made it and I am so glad I did. I just loved this very unusual summer soup, which is filled with herbs, nuts, and raisins.

Here in the dog days of summer, I need meals which are cooling and refreshing. Served with grilled bread, this soup made a perfectly satisfying weeknight supper. Make the soup ahead of time as it needs to be served well-chilled.

Chilled Persian Yogurt Soup
(Chef Hoss Zare)
1/2 cup walnuts
1/4 cup dried rose petals, crushed*
2 cups 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 fresh mint
1/4 cup finely chopped fresh dill
1/4 cup finely chopped fresh chives
Sea salt and freshly ground black pepper
Ground sumac*

Preheat oven to 350 degrees. Spread the walnuts in a pie plate and toast for about 10 minutes. Let cool, then finely chop.

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.

In a large bowl, whisk the yogurt with the ice water. Stir in the raisins, cucumber, mint, dill, chives, walnuts and rose petals and season with salt and pepper. Refrigerate until very cold, at least 1 hour.


Sage Trifle

I was intrigued by this recipe when I saw it in Food & Wine Magazine last summer. At last I made it and I am so glad I did. I just loved this very unusual summer soup, which is filled with herbs, nuts, and raisins.

Here in the dog days of summer, I need meals which are cooling and refreshing. Served with grilled bread, this soup made a perfectly satisfying weeknight supper. Make the soup ahead of time as it needs to be served well-chilled.

Chilled Persian Yogurt Soup
(Chef Hoss Zare)
1/2 cup walnuts
1/4 cup dried rose petals, crushed*
2 cups 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 fresh mint
1/4 cup finely chopped fresh dill
1/4 cup finely chopped fresh chives
Sea salt and freshly ground black pepper
Ground sumac*

Preheat oven to 350 degrees. Spread the walnuts in a pie plate and toast for about 10 minutes. Let cool, then finely chop.

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.

In a large bowl, whisk the yogurt with the ice water. Stir in the raisins, cucumber, mint, dill, chives, walnuts and rose petals and season with salt and pepper. Refrigerate until very cold, at least 1 hour.


Sage Trifle

I was intrigued by this recipe when I saw it in Food & Wine Magazine last summer. At last I made it and I am so glad I did. I just loved this very unusual summer soup, which is filled with herbs, nuts, and raisins.

Here in the dog days of summer, I need meals which are cooling and refreshing. Served with grilled bread, this soup made a perfectly satisfying weeknight supper. Make the soup ahead of time as it needs to be served well-chilled.

Chilled Persian Yogurt Soup
(Chef Hoss Zare)
1/2 cup walnuts
1/4 cup dried rose petals, crushed*
2 cups 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 fresh mint
1/4 cup finely chopped fresh dill
1/4 cup finely chopped fresh chives
Sea salt and freshly ground black pepper
Ground sumac*

Preheat oven to 350 degrees. Spread the walnuts in a pie plate and toast for about 10 minutes. Let cool, then finely chop.

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.

In a large bowl, whisk the yogurt with the ice water. Stir in the raisins, cucumber, mint, dill, chives, walnuts and rose petals and season with salt and pepper. Refrigerate until very cold, at least 1 hour.


Sage Trifle

I was intrigued by this recipe when I saw it in Food & Wine Magazine last summer. At last I made it and I am so glad I did. I just loved this very unusual summer soup, which is filled with herbs, nuts, and raisins.

Here in the dog days of summer, I need meals which are cooling and refreshing. Served with grilled bread, this soup made a perfectly satisfying weeknight supper. Make the soup ahead of time as it needs to be served well-chilled.

Chilled Persian Yogurt Soup
(Chef Hoss Zare)
1/2 cup walnuts
1/4 cup dried rose petals, crushed*
2 cups 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 fresh mint
1/4 cup finely chopped fresh dill
1/4 cup finely chopped fresh chives
Sea salt and freshly ground black pepper
Ground sumac*

Preheat oven to 350 degrees. Spread the walnuts in a pie plate and toast for about 10 minutes. Let cool, then finely chop.

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.

In a large bowl, whisk the yogurt with the ice water. Stir in the raisins, cucumber, mint, dill, chives, walnuts and rose petals and season with salt and pepper. Refrigerate until very cold, at least 1 hour.


Sage Trifle

I was intrigued by this recipe when I saw it in Food & Wine Magazine last summer. At last I made it and I am so glad I did. I just loved this very unusual summer soup, which is filled with herbs, nuts, and raisins.

Here in the dog days of summer, I need meals which are cooling and refreshing. Served with grilled bread, this soup made a perfectly satisfying weeknight supper. Make the soup ahead of time as it needs to be served well-chilled.

Chilled Persian Yogurt Soup
(Chef Hoss Zare)
1/2 cup walnuts
1/4 cup dried rose petals, crushed*
2 cups 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 fresh mint
1/4 cup finely chopped fresh dill
1/4 cup finely chopped fresh chives
Sea salt and freshly ground black pepper
Ground sumac*

Preheat oven to 350 degrees. Spread the walnuts in a pie plate and toast for about 10 minutes. Let cool, then finely chop.

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.

In a large bowl, whisk the yogurt with the ice water. Stir in the raisins, cucumber, mint, dill, chives, walnuts and rose petals and season with salt and pepper. Refrigerate until very cold, at least 1 hour.


Sage Trifle

I was intrigued by this recipe when I saw it in Food & Wine Magazine last summer. At last I made it and I am so glad I did. I just loved this very unusual summer soup, which is filled with herbs, nuts, and raisins.

Here in the dog days of summer, I need meals which are cooling and refreshing. Served with grilled bread, this soup made a perfectly satisfying weeknight supper. Make the soup ahead of time as it needs to be served well-chilled.

Chilled Persian Yogurt Soup
(Chef Hoss Zare)
1/2 cup walnuts
1/4 cup dried rose petals, crushed*
2 cups 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 fresh mint
1/4 cup finely chopped fresh dill
1/4 cup finely chopped fresh chives
Sea salt and freshly ground black pepper
Ground sumac*

Preheat oven to 350 degrees. Spread the walnuts in a pie plate and toast for about 10 minutes. Let cool, then finely chop.

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.

In a large bowl, whisk the yogurt with the ice water. Stir in the raisins, cucumber, mint, dill, chives, walnuts and rose petals and season with salt and pepper. Refrigerate until very cold, at least 1 hour.


Sage Trifle

I was intrigued by this recipe when I saw it in Food & Wine Magazine last summer. At last I made it and I am so glad I did. I just loved this very unusual summer soup, which is filled with herbs, nuts, and raisins.

Here in the dog days of summer, I need meals which are cooling and refreshing. Served with grilled bread, this soup made a perfectly satisfying weeknight supper. Make the soup ahead of time as it needs to be served well-chilled.

Chilled Persian Yogurt Soup
(Chef Hoss Zare)
1/2 cup walnuts
1/4 cup dried rose petals, crushed*
2 cups 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 fresh mint
1/4 cup finely chopped fresh dill
1/4 cup finely chopped fresh chives
Sea salt and freshly ground black pepper
Ground sumac*

Preheat oven to 350 degrees. Spread the walnuts in a pie plate and toast for about 10 minutes. Let cool, then finely chop.

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.

In a large bowl, whisk the yogurt with the ice water. Stir in the raisins, cucumber, mint, dill, chives, walnuts and rose petals and season with salt and pepper. Refrigerate until very cold, at least 1 hour.