Persian cold yogurt soup with cucumber, raisins, and rose petals — refreshing and elegant.
Soup-e Mast is an ancient Persian cold yogurt soup — creamy, refreshing, and perfumed with dried rose petals, fresh mint, and cucumber. Unlike a salad or dip, it is thin enough to be sipped as a soup and is served as a summer appetizer or starter. Toasted walnuts, golden raisins, and a handful of herbs make it nutritionally complete and visually beautiful. It is one of the most elegant dishes in Persian cuisine.
Serves 4
Whisk yogurt with cold water until smooth and pourable. Season with salt.
Stir in cucumber, raisins, walnuts, mint, dill, and chives.
Refrigerate at least 30 minutes.
Serve very cold in bowls, topped with dried rose petals and extra herbs. Add ice cubes if desired.
Use the best quality yogurt you can find — it is the star.
Add a small crushed garlic clove for a savory edge.
Add pomegranate seeds instead of raisins.
Blend smooth for an elegant gazpacho-style presentation.
Refrigerate up to 2 days. Stir before serving.
Soup-e Mast has been eaten in Persia since ancient times and is described in medieval Persian literature as a summer cooling food.
Persian, Middle Eastern grocery stores, or health food shops. Use culinary-grade food-safe rose petals.
Per serving (300g) · 4 servings total
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