If you’re familiar with Persian food, you might have already tasted doogh, which is the traditional yogurt (or curdled milk) drink that accompanies Iranian dishes. It’s one of my husband’s favorite drinks.
Unlike Indian sweet lassi, the taste of this yogurt drink is unique; it’s more savory and tart rather than sweet. The preparation is fairly simple. Just combine, plain yogurt, carbonated water (you could also use still filtered water), dried mint and a few other flavorings. This cold drink is not only refreshing for hot summer days but also can be used as an all-natural nausea remedy, thanks to the properties of the mint.
1. Info for Doogh Recipe (Persian Yogurt Drink)
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 8
- Calories: unavailable
2. Ingredients for Doogh Recipe (Persian Yogurt Drink)
- 1 quart yogurt
- 1-½ tablespoons honey (optional)
- 1-½ tablespoons dried mint (or 12 fresh mint leaves), to taste
- ¼ teaspoon cumin seeds (optional), freshly ground
- 4 cups crushed ice
- 2 quarts seltzer water (or still water)
- 16 whole fresh mint leaves, for garnish
- Combine the yogurt, honey (if used), dried mint and ground cumin (if used) in a blender. Add about 2-3 cups of seltzer water (or still water) for a smoother flow. Blend all the ingredients for about 2 minutes. The consistency should be smooth and frothy.
- You could also adjust the seasoning with salt and pepper (I didn’t).
- Complete with the remaining seltzer water.
- Stir well. Serve over ice in 8 tall glasses; top with sprigs of fresh mint.
- Serve chilled.
- Bon appétit!