Beginner
Turkish
Menemen (Turkish Scrambled Eggs)
Source: Home cook
20 min2260 kcal
VegetarianGluten-freeHalal🌶️
Doogh — Persian Mint Yogurt Drink
The savoury yogurt drink Iranians reach for beside a plate of kabab: yogurt whisked with cold water and a little salt, scented with dried mint and often fizzed with soda water. Cooling, tangy and just barely salty — never sweet.
Source
Recipe by Persian home kitchens · 🏺 Traditional · Everyday and festive cooking of Iranian households — the shared repertoire behind sofreh (the spread) that no single person owns
Persian · traditional drink — An ownerless traditional drink, so no cook is credited. The cited article describes doogh as a cold, savoury Persian drink made from fermented milk; it distinguishes doogh from its Turkish sister drink ayran, noting doogh is not simply diluted yogurt, and quotes the Iranian Ministry of Food Standards defining it as a drink resulting from the lactic fermentation of milk. That fixes the savoury, fermented-milk identity written out here. The mint, salt and soda-water proportions are this book's own.
Watch it being made · 3 videos
⏱ 5 min🍽 4 servings🔥 90 kcal🇮🇷 Iran
HalalVegetarianGluten-freeNut-free
Steps
Whisk the yogurt in a jug with the salt and dried mint until completely smooth and lump-free.
Pour in the cold or soda water a little at a time, whisking as you go, until it is as thin as you like — traditional doogh is drinkable, not thick like a lassi.
💡 If you are using soda water, stir it in gently at the very end so it keeps its fizz.
Taste and adjust the salt. Pour over ice, crush a few rose petals on top if using, and serve immediately while cold and lively.
💡 Tips
- This is the classic partner to chelow kabab and any rich rice dish — its cold tang cuts fat the way a squeeze of lime cuts a curry.
- Doogh is not the same as sweet yogurt drinks or a lassi. According to Iranian food standards it is a fermented-milk drink, closely related to Turkish ayran but not simply diluted yogurt — keep it savoury and never add sugar.
- Some regions add a pinch of dried savory (marzeh) or a grind of pepper alongside the mint. Start with mint alone, then experiment once you know the baseline.
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