Doogh
Doogh is a cold, tangy yogurt drink with a light sparkle, refreshing salinity, and a gentle perfume of mint and rose water. Creamy yet thirst-quenching, it is especially satisfying served ice-cold with rich or spicy foods.
Ingredients
Doogh
- 300 gplain full-fat yogurt
- 300 mlsparkling water, well chilled
- 100 mlcold still water
- 2 gdried mint
- 2 gfine salt
- 5 mlrose water
- 120 gice cubes
To serve
- 0.5 gextra dried mint
Instructions
- 1
Place the yogurt in a jug or mixing bowl and whisk for 30-60 seconds until completely smooth and pourable. Breaking up any lumps now gives the drink its signature silky texture.
- 2
Whisk in the dried mint, fine salt, and rose water until evenly distributed. Taste the base; it should be slightly salty and tangy, as the carbonation will soften the flavour once added.
- 3
Slowly pour in the cold still water while whisking to loosen the yogurt, then gently add the sparkling water and stir just enough to combine without knocking out too much fizz.
- 4
Fill 2 glasses with ice cubes, pour over the doogh, and finish with extra dried mint. Serve immediately while cold and bubbly.
Nutrition per serving
Notes
- •For a more traditional herbaceous version, add 1-2 g dried dill along with the mint.
- •If the yogurt is very thick, add an extra 30-50 ml cold water to reach a drinkable consistency.
- •Use unsweetened natural yogurt only; sweetened yogurt will make the drink taste unbalanced.
- •Serve alongside grilled dishes, rice, flatbreads, or as a cooling drink on a hot day.
Background
Doogh is a classic Persian yogurt drink that has long been served as a cooling accompaniment to meals, especially in warm weather. Versions of it are enjoyed across Iran and neighboring regions, sometimes still, sometimes fizzy, and often scented with dried herbs such as mint or dill.
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