Skip to main content
Epicurious
Cookbooks

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
Read More
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Gochujang Chicken Stir-Fry
Chicken breasts reach their full potential in this spicy, saucy stir-fry with blistered green beans.