| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Soup, Persian |
4 |
Servings |
INGREDIENTS
| 1 |
|
Boiled egg, chopped |
| 1/2 |
c |
Raisins |
| 2/3 |
c |
Yogurt |
| 1/2 |
c |
Light cream |
| 6 |
|
Ice cubes |
| 1 |
|
Cucumber, chopped |
| 1/4 |
c |
Green onions, chopped |
| 2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1 |
c |
Cold water |
| 1 |
tb |
Parsley, chopped |
| 1 |
tb |
Fresh dill, chopped or |
| 1 |
ts |
Dried dill weed |
INSTRUCTIONS
INGREDIENTS
PREPARATION
Soak the raisins in cold water for 5 minutes. Put yogurt in a big mixing
bowl, add cream, chopped egg, ice cubes, chopped cucumber, green onions,
salt and pepper. Pour off the water from the raisins and add it to the
yogurt mixture. Add 1 cup of cold water and mix well. Let this soup stand
in the icebox for 2 to 3 hours. When serving, garnish with parsley and
dill.
Source: In a Persian Kitchen typed by Leonard Smith
Posted to MM-Recipes Digest V4 #067 by lionheart@chase3000.com on 1997, .
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