AI-generated image
Doogh
Doogh: fizzy Persian yogurt drink with dried mint
Doogh is the salty, fizzy yogurt drink served in tall glasses with lunch across Iran, and above all with kebab and rice at the chelow-kababi restaurants of Tehran. Bottled sparkling doogh from the mineral springs of Abali, in the mountains east of the capital, is the famous one; at home it is mixed from yogurt, cold water and soda water with crumbled dried mint, and sometimes wild pennyroyal (kakuti) or rose petals. Its bubbles and mint set it apart from plainer, still yogurt drinks. It is cooling and good with rich, herby food. Chef's tip: add the sparkling water last and stir gently, or the fizz disappears before it reaches the glass.
- Total time
- 5 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/4 doneStep 1: Whisk 10 ½ oz plain yogurt with 1 ¼ cups cold water and ½ tsp salt in a jug until completely smooth, with no lumps.
Step 2: Crumble in 1 tsp dried mint between your palms and stir.
Step 3: Pour in 1 ¼ cups sparkling water slowly down the side of the jug and stir just twice. The common mistake is whisking after the soda goes in, which knocks out all the bubbles.
Step 4: Pour over 8 ice cubes in tall glasses, sprinkle a little more mint and 1 tsp dried rose petals on top and drink straight away.
Nutrition per serving
- Calories
- 60 kcal
- Protein
- 3 g
- Carbs
- 5 g
- Fat
- 3 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does doogh take?
- About 5 minutes in total.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of plain yogurt?
- Sour cream or buttermilk, same amount.
- What can I use instead of dried mint?
- Fresh coriander, same amount (different but just as fresh).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Guava delight
A thick, fragrant blend of ripe guava, mango and banana, boosted with a spoonful of guava powder from the health shop. The book calls it a modern-day vitality drink, drawing on guava's long use in traditional Indian medicine. Serve it well chilled; sieve it if you don't like the little guava seeds.
Power pack
A sweet, energising juice of apples, pears and kiwi fruit with a stick of celery, all used unpeeled for extra goodness. It's naturally sweet, so it needs no sugar. Serve well chilled.
Horchata de chufa
Horchata de chufa is the drink of Valencia's summer, sold ice-cold in the city's horchaterías with long, soft fartons pastries for dipping. It is made from chufas, or tiger nuts: small wrinkled tubers grown around the village of Alboraya just north of Valencia, which have their own protected designation of origin. Soaked, ground with water, strained and sweetened, they give a creamy, nutty, naturally dairy-free milk with a hint of cinnamon. Valencians drink it very cold, or half-frozen as 'granizada'. Chef's tip: soak the tiger nuts for a full 24 hours and change the water once; they must be plump and soft enough to blend into a fine pulp, or the horchata will be thin and taste of raw starch.