Doogh — chilled savoury yogurt drink topped with dried mint

Новичок

Doogh — Persian Mint Yogurt Drink

Name: Doogh — Persian Mint Yogurt Drink
Total time: 5 min
Yield: 4
Cuisine: Persian
Ingredients: 400 g Plain yogurt; 500 ml Cold water or soda water; 1 tsp Dried mint; 0.5 tsp Salt; Dried rose petals (optional); Ice

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.

Источник

Автор рецепта Persian home kitchens · 🏺 Традиционное · 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.

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Cooking With Yousef Food Fusion Cooking Easy Food

⏱ 5 мин🍽 4 порций🔥 90 ккал🇮🇷 Иран

ХаляльВегетарианскоеБез глютенаБез орехов

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Приготовление

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.

💡 Советы

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.