📝 About This Recipe
Doogh is Iran’s quintessential summer elixir, a savory yogurt drink that is as refreshing as it is ancient. This effervescent version combines the tang of high-quality probiotic yogurt with the cooling essence of dried mint and the floral whisper of crushed rose petals. Perfectly balanced with a pinch of sea salt, it is a sophisticated, bubbly beverage that aids digestion and provides an instant escape from the heat.
🥗 Ingredients
The Dairy Base
- 2 cups Whole Milk Yogurt (Preferably Persian-style or Greek yogurt for extra tang)
- 1.5 teaspoons Sea Salt (Fine grain; adjust to taste)
The Liquid & Fizz
- 4 cups Sparkling Mineral Water (Chilled; can substitute with plain water for a still version)
- 2 cups Ice Cubes (Made from filtered water)
Botanicals & Aromatics
- 2 tablespoons Dried Mint (Rubbed between palms to release oils)
- 1 tablespoon Dried Culinary Rose Petals (Crushed into small flakes)
- 4-6 pieces Fresh Mint Sprigs (For garnish)
- 1/4 teaspoon Ground Black Pepper (Optional; for a subtle kick)
👨🍳 Instructions
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1
Place the 2 cups of yogurt into a large glass pitcher or a deep mixing bowl. Ensure the yogurt is cold from the refrigerator.
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2
Add the sea salt and the optional black pepper to the yogurt. Using a balloon whisk, beat the yogurt vigorously for 2-3 minutes until it is completely smooth and no lumps remain.
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3
Take the dried mint and place it in the palm of your hand. Use your other thumb to rub the mint in a circular motion, crushing it into a fine powder directly into the yogurt base.
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4
Add half of the crushed rose petals to the yogurt mixture and whisk again to distribute the aromatics evenly.
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5
Slowly pour in the first cup of chilled sparkling mineral water. Whisk gently to incorporate the liquid without deflating all the bubbles.
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6
Continue adding the remaining sparkling water one cup at a time, stirring slowly with a long-handled spoon until the mixture is well-blended and frothy on top.
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7
Taste the Doogh. It should be pleasantly salty and tangy. Add more salt if necessary, but remember that the flavors will meld as it sits.
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8
Fill tall serving glasses halfway with ice cubes.
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9
Give the pitcher one final gentle stir to ensure the herbs haven't all floated to the top, then pour the Doogh over the ice.
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10
Garnish each glass with a sprinkle of the remaining rose petals and a fresh sprig of mint for a beautiful, aromatic presentation.
💡 Chef's Tips
For the most authentic flavor, use yogurt that has sat in the fridge for a few days; the slight fermentation adds a traditional 'sour' profile. If you prefer a thicker drink, reduce the sparkling water to 3 cups. Avoid using fresh mint inside the drink itself as it can brown; dried mint provides a more consistent, earthy flavor while fresh mint is best for garnish. To make 'Doogh-e Gaz-dar' (naturally carbonated), mix still water and yogurt, then leave it in a sealed bottle at room temperature for 24 hours before chilling. Always serve ice-cold; the temperature is key to the refreshing mouthfeel.
🍽️ Serving Suggestions
Serve alongside a classic Persian Koobideh Kabob and saffron rice to cut through the richness of the meat. Pair with crunchy 'Tahdig' (scorched rice) for a textural contrast. Excellent as a midday palate cleanser during a summer picnic. Serve in a frosted copper mug to keep the drink exceptionally cold. Pairs beautifully with spicy Middle Eastern or Indian dishes to soothe the palate.