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.

Nutrition · per serving

127kcal

5.6gProtein

8.6gCarbs

7.5gFat

0.3gFiber

2 servings

Ingredients

8 items

Doogh

plain full-fat yogurt300 g

sparkling water, well chilled300 ml

cold still water100 ml

dried mint2 g

fine salt2 g

rose water5 ml

ice cubes120 g

To serve

extra dried mint0.5 g

Tips

•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.

Steps

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.
300 g plain full-fat yogurt
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.
2 g dried mint2 g fine salt5 ml rose water
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.
100 ml cold still water300 ml sparkling water, well chilled
4
Fill 2 glasses with ice cubes, pour over the doogh, and finish with extra dried mint. Serve immediately while cold and bubbly.
120 g ice cubes0.5 g extra dried mint

Origin & History

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.

persian drink yogurt vegetarian summer mint quick

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Steps

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.

300 g plain full-fat yogurt

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.

2 g dried mint2 g fine salt5 ml rose water

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.

100 ml cold still water300 ml sparkling water, well chilled

Fill 2 glasses with ice cubes, pour over the doogh, and finish with extra dried mint. Serve immediately while cold and bubbly.

120 g ice cubes0.5 g extra dried mint