This hauntingly aromatic Persian soup, adapted from a recipe by Iranian-American chef Hoss Zaré, combines nuts and raisins with dill, mint, chives or scallion, and dried rose petals, all suspended in yogurt, creating a delicate, refreshing, and crunchy soup.
Unlike the boldly flavored cacik, the Turkish yogurt-cucumber-garlic soup, common throughout the Mediterranean –an ancestor of tzatziki– this older, fragrant Persian soup has no garlic.
I use almonds or pistachios instead of the walnuts the original recipe calls for, and I add preserved lemon, which enhances the soup with its salty-tangy flavor. I suggest you double the recipe and enjoy it the next morning for breakfast.
Serves 6 (more…)