A savory, lightly fizzy Persian yogurt drink whisked with water, salt, and dried mint, served ice-cold to refresh against rich food.
Doogh has slaked Persian thirst since antiquity, its name rooted in the old Persian word for milking. Medieval texts describe it served in silver vessels chilled with mountain snow at royal feasts, and to this day no plate of dizi or chelo kabab feels complete without a cold, minty glass of doogh on the side.
Tangy, salty, and herbal, with a refreshing fizz when made with sparkling water. It is the savory antidote to rich, fatty meals, leaving the mouth clean and cool. An acquired but addictive taste.
Diluting yogurt with water and salt lowers its viscosity and heightens its lactic tang, which stimulates saliva and cuts the fattiness of grilled meats.
Variations
Fizzy (carbonated), still, with rose water, garnished with dried rose petals
On the Palate
Where Doogh Persian sits in the Persian flavor cloud
Ingredients
Serves 4How it's made
8 steps · 5 min
- 11 min
Spoon thick yogurt into a large pitcher.
- 22 min
Add cold water and whisk until smooth and frothy.
Watch outWhisk hard until it froths and no lumps of yogurt cling to the whisk — a smooth, foamy pour is the whole texture of doogh.
- 31 min
Season with salt to taste.
Watch outSalt it a touch more than seems right while cold — chilling mutes the salt, and doogh should taste savory-tangy, not bland.
- 41 min
Stir in dried mint, crushing it between your fingers.
- 51 min
For a fizzy version, top up with sparkling water.
- 61 min
Taste and adjust salt and mint.
- 75 min
Chill thoroughly or pour over ice.
- 81 min
Garnish with a mint sprig and serve cold.
