SAEDNEWS: Yogurt and cilantro soup is one of Iran’s traditional dishes. The mild flavor of yogurt combined with the fresh aroma of cilantro makes it an excellent choice for dinner or cozy winter days.
According to the Family Magazine section of Saed News, this light soup is rich in fiber and protein, and with a little attention to heat, you can easily prepare it at home.
Yogurt and cilantro soup is one of Iran’s traditional dishes, combining the mild taste of yogurt with the fresh aroma of cilantro, making it an excellent choice for dinner or chilly days. Adding rolled oats to the recipe gives the soup a smooth, slightly creamy texture while boosting its nutritional value.
2 cloves of garlic
1 carrot
2 cups chicken broth
100 g fresh chopped cilantro
500 g plain yogurt (e.g., Sun brand)
1 tablespoon all-purpose flour
1 chicken bouillon cube
150 g rolled oats
Salt and black pepper to taste
Oil as needed
Step 1: Preparing the Rolled Oats
Place the rolled oats in a suitable bowl and cover with cold water. Let them soak for 30 minutes to cook faster and release their natural starch during cooking. This ensures a smoother, softer texture in the final soup. Meanwhile, prepare other ingredients such as carrots, garlic, and cilantro to speed up cooking.
Step 2: Cooking Oats and Carrots
Transfer the soaked oats and chicken bouillon to a pot, then add 2 cups of chicken broth. Bring to a boil over high heat, then reduce to low heat to simmer gently. Peel and grate the carrot, season with salt and black pepper, and add it to the pot. This combination adds color, flavor, and forms the soup’s base.
Step 3: Adding Garlic and Cilantro
Once the oats and carrot are soft, add the grated garlic to infuse the soup with aroma. Chop the washed and dried cilantro finely, adding it at the end of cooking to preserve its bright green color and fresh scent. Let the soup simmer for a few more minutes to allow flavors to meld.
Step 4: Adding Yogurt
In a separate bowl, mix the yogurt with flour and a little warm soup liquid until smooth. Gradually add the yogurt mixture to the pot while stirring constantly over low heat. This prevents curdling and creates a creamy, harmonious texture.
Step 5: Final Cooking and Serving
Let the soup cook on low heat for 5–7 minutes, stirring occasionally to prevent separation. Remove from heat and pour into a serving bowl. Garnish with fresh cilantro leaves and serve with lemon or toast for a balanced, flavorful meal.
Mix yogurt with flour and add it slowly to prevent curdling.
Keep the heat low to preserve the soup’s creamy texture.
Use thick yogurt (strained or tart) for a richer consistency.
Add cilantro at the end to maintain its color and fragrance.
Optional: include lentils or shredded chicken to boost nutrition, making it ideal for children or the unwell.
Yogurt and Cilantro Soup with Chicken
Use cooked or shredded chicken for a heartier soup. Cook the chicken with onion, turmeric, and black pepper, strain the broth, and simmer with oats and grated carrot. Finish with chopped cilantro and a little stirred yogurt for a mild, aromatic flavor. Perfect for cold seasons and immune support.
Cilantro and Parsley Soup
Combine cilantro and parsley for a fresh, herbal flavor. Sauté onions, add grated carrots and oats, then add chopped parsley and cilantro after partial cooking. Finish with yogurt or a splash of lemon juice for a tangy, light soup ideal for dinner or a low-fat diet.
