Doogh
Yogurt, dried mint, and natural carbonation — Iran's cousin of ayran and lassi, the mint and fizz making it the classic partner to Persian grilled kebabs.
- 4 ozplain yogurt(full fat)
- 4 ozsparkling water(cold)
- ¼ tspsalt(to taste)
- ½ tspdried mint(crushed)
- 1Whisk yogurt until smooth.
- 2Add salt and mint, mix well.
- 3Pour into a glass with ice.
- 4Top with sparkling water.
- 5Stir gently.
- 6Garnish with additional mint and rose petals.
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Doogh is the Iranian and broader Persian cultural cousin of Turkey's ayran and South Asia's lassi — a yogurt-based drink that has been consumed across the Middle East and Central Asia for millennia wherever dairy farming was practiced. The Persian word doogh comes from an ancient Iranian root meaning to milk. Iranian doogh distinguishes itself from Turkish ayran through its carbonation — traditionally achieved through natural fermentation — and its generous infusion of dried mint, which adds a characteristic herbal freshness that the plainer salted ayran lacks. Doogh is a standard accompaniment to grilled kebabs throughout Iran, Afghanistan, and the broader Persian-influenced culinary world, where its cooling probiotic character balances the heat and richness of charcoal-grilled meats, making it as culturally embedded as water at a Persian table.
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