📝 About This Recipe
Deeply rooted in Persian hospitality, Doogh is a centuries-old savory yogurt drink that offers the perfect cooling antidote to a spice-rich meal. This effervescent version combines the creamy tang of high-quality probiotic yogurt with the aromatic brightness of dried mint and a touch of rose. It is more than just a beverage; it is a fermented functional food that aids digestion while providing a sophisticated, savory flavor profile unlike any other dairy drink.
🥗 Ingredients
The Cultured Base
- 2 cups Full-fat Greek or Persian-style Yogurt (unflavored, preferably with a sharp tang)
- 4 cups Cold Sparkling Mineral Water (can substitute with still water for a traditional flat version)
- 1.5 teaspoons Sea Salt (adjust to taste)
Aromatics and Botanicals
- 2 tablespoons Dried Persian Mint (rubbed between palms to release oils)
- 1 teaspoon Dried Culinary Rose Petals (crushed into small fragments)
- 1/4 teaspoon Ground Black Pepper (optional, for a subtle warmth)
The Infusion and Garnish
- 4-6 pieces Fresh Mint Sprigs (for garnish)
- 2 cups Ice Cubes (made from filtered water)
- 4 pieces Whole Dried Rose Buds (for an elegant presentation)
- 1/2 cup Cucumber (finely diced, optional for texture)
👨🍳 Instructions
-
1
Begin by placing your yogurt in a large mixing bowl or a tall pitcher. Using a whisk, beat the yogurt vigorously for 2 minutes until it is completely smooth and no lumps remain.
-
2
Slowly add the sea salt and ground black pepper to the yogurt, whisking constantly to ensure the seasoning is evenly distributed.
-
3
Take the dried mint in the palm of your hand and rub your hands together over the bowl. This friction releases the essential oils and breaks the leaves into a fine powder for maximum infusion.
-
4
Gently fold in the crushed dried rose petals. These provide a delicate floral high-note that balances the acidity of the yogurt.
-
5
If using the optional finely diced cucumber, stir it in now. This adds a lovely crunch and extra hydration common in regional variations.
-
6
Now, begin adding the sparkling mineral water. Start with just 1 cup, whisking it into the yogurt base to create a thin, uniform paste before adding the rest. This prevents the yogurt from 'clumping' in the water.
-
7
Pour in the remaining 3 cups of sparkling water slowly down the side of the pitcher to preserve as much carbonation as possible.
-
8
Taste the Doogh. It should be pleasantly salty and tangy. Adjust the salt levels if necessary.
-
9
Fill tall serving glasses halfway with ice cubes. This drink is best served ice-cold.
-
10
Give the pitcher one last gentle stir (the mint tends to float to the top) and pour the Doogh over the ice.
-
11
Garnish each glass with a fresh sprig of mint and a single whole dried rose bud for a professional, appetizing look.
-
12
Serve immediately while the bubbles are active and the drink is frothy.
💡 Chef's Tips
For the most authentic flavor, use a 'sheep milk' yogurt if available, as it provides a distinct funk and creaminess. Always use dried mint rather than fresh inside the drink; fresh mint can turn bitter when submerged, while dried mint provides a consistent herbaceous flavor. If you prefer a more fermented 'kick', leave the prepared Doogh (using still water) at room temperature for 24 hours before chilling and adding carbonation. To achieve a frothy head like a latte, pulse the yogurt and half the water in a blender for 10 seconds before stirring in the remaining bubbly water.
🍽️ Serving Suggestions
Serve alongside a hot plate of Chelow Kabab (Saffron rice and grilled meat) to cut through the richness. Pair with a fresh herb platter (Sabzi Khordan) and feta cheese for a light afternoon snack. Excellent as a recovery drink after a workout due to the high electrolyte and protein content. Serve in chilled copper mugs to keep the drink exceptionally cold and enhance the traditional aesthetic.