📝 About This Recipe
Doogh is Iran’s beloved national beverage, a savory yogurt drink that is as refreshing as it is ancient. This version balances the creamy tang of high-quality yogurt with the herbal brightness of dried mint and the sophisticated fizz of sparkling mineral water. It is the quintessential accompaniment to grilled meats, offering a cooling contrast to smoky, savory flavors.
🥗 Ingredients
The Dairy Base
- 2 cups Full-fat Greek Yogurt (plain, unsweetened, and preferably slightly tart)
- 1/2 cup Whole Milk (optional, for added creaminess)
The Effervescence & Liquid
- 4 cups Chilled Sparkling Mineral Water (use a high-carbonation brand like Topo Chico or Perrier)
- 2 cups Ice Cubes (made from filtered water)
Herbs & Seasoning
- 2 tablespoons Dried Persian Mint (crushed between palms to release oils)
- 1.5 teaspoons Fine Sea Salt (adjust to taste)
- 1 teaspoon Dried Rose Petals (culinary grade, lightly crushed)
- 1/4 teaspoon Black Pepper (freshly cracked, very fine)
For Garnish
- 4-6 pieces Fresh Mint Sprigs (vibrant green leaves)
- 4 pieces Whole Dried Rose Buds (for an elegant presentation)
- 1/4 cup Walnut Halves (optional, finely chopped for texture)
👨🍳 Instructions
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1
Place the 2 cups of full-fat Greek yogurt into a large glass pitcher or a deep mixing bowl.
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2
Add the sea salt and finely cracked black pepper to the yogurt base.
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3
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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4
Slowly pour in the 1/2 cup of whole milk while continuing to whisk; this creates a silky, homogenized texture.
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5
Take the dried mint and rub it between your palms directly over the bowl to powderize it and activate the aromatic menthol oils.
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6
Add the crushed dried rose petals to the mixture and stir gently to incorporate.
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7
Slowly pour in the first 2 cups of chilled sparkling mineral water. Stir gently with a long spoon to avoid losing the carbonation.
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8
Add the remaining 2 cups of sparkling water. The mixture should develop a beautiful, frothy foam on top.
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9
Taste the Doogh. It should be pleasantly salty and tangy. Add more salt if the yogurt's acidity is too dominant.
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10
Fill tall serving glasses with 3-4 ice cubes each.
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11
Give the pitcher one final, very gentle stir and pour the Doogh into the glasses, ensuring some of the herb foam reaches each glass.
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12
Garnish each glass with a fresh mint sprig and a single dried rose bud for a professional, artisanal look.
💡 Chef's Tips
For a more traditional 'Abali' style, let the yogurt sit at room temperature for 24 hours before making the drink to increase its natural tang. Always use dried mint rather than fresh inside the drink; fresh mint can oxidize and turn bitter when submerged in yogurt. If you prefer a flat version, simply replace the sparkling water with chilled filtered water. To prevent the herbs from floating entirely on top, whisk them into the thick yogurt base before adding the liquid. Use a high-quality sea salt or Himalayan pink salt to enhance the mineral profile of the drink.
🍽️ Serving Suggestions
Pair with a hot plate of Chelow Kabab (Saffron rice and grilled minced meat). Serve alongside spicy Middle Eastern stews to help neutralize the heat on the palate. Enjoy as a mid-afternoon snack with a side of feta cheese, walnuts, and fresh flatbread. Serve in chilled copper mugs to keep the drink icy cold for a longer period. Excellent when served at summer picnics alongside fresh cucumbers and radishes.