دوغ Doogh is one of the most popular and refreshing drinks in Iran, made simply with yogurt, water, and a touch of salt. There's also a variation where club soda is used instead of water, adding a subtle fizz. Doogh is traditionally served alongside kabab, grilled chicken, or sipped on its own as a cooling drink.
And while you can buy it bottled, nothing compares to homemade doogh, where you can control the saltiness and texture. I personally prefer mixing nearly equal parts yogurt and water, knowing that the ice will melt quickly (especially in summer). Store-bought versions often taste too sharp or harsh to me, but homemade doogh is wonderfully smooth, refreshing, and balanced.
Ingredients
Serves 4
-1 1/2 cups whole-milk plain yogurt, whisk until smooth
-2 cups water
-1 cup (8 oz) club soda (optional, for fizzy version)
-Salt to taste
-A good pinch of dried mint or other aromatic dried herbs
-A pinch of crushed rose petals
-Plenty of ice cubes
Method:
-Plenty of ice cubes
Method:
- Gradually combine the yogurt and water. Mix thoroughly using a whisk, hand mixer, or a blender.
- Add salt to taste, dried mint, crushed rose petals, and ice cubes. Stir well.
Dried Herbs for Doogh
The classic herbal blend used to flavor doogh is a wonderfully aromatic and tied to the landscapes of Iran. The following mix represents the traditional assortment:
Dried mint, dried wild mint, dried rose petals, dried wild mountain celery (Karafs-e Kuhi), thyme, and Tigh Daroogh, a rare, highly aromatic herb native to the Alvand Mountain in Hamadan.
Homemade yogurt is wonderfully refreshing and deeply nourishing. In Persian cooking, yogurt is versatile; it appears in sauces, soups, drinks like doogh, and as a simple, cooling side dish at every lunch and dinner. Making homemade ماست yogurt is easy, and although the process takes several hours, most of the time is hands-off, and by the next day, you'll have a pot of yogurt ready to enjoy.
Dried mint, dried wild mint, dried rose petals, dried wild mountain celery (Karafs-e Kuhi), thyme, and Tigh Daroogh, a rare, highly aromatic herb native to the Alvand Mountain in Hamadan.
A thermometer is helpful here. Ever since I bought a simple candy thermometer, I no longer rely on the old trick of testing the milk's temperature with the tip of my finger to guess whether it's ready for the yogurt starter.
Homemade Yogurt - Mast-e Khanegi
Ingredients
-1 gallon whole milk
-1/4 cup whole-milk plain yogurt with active cultures
Method:
Ingredients
-1 gallon whole milk
-1/4 cup whole-milk plain yogurt with active cultures
Method:
- Pour the milk into a heavy saucepan and place it over medium heat.
- Clip a thermometer on the side of the pot.
- Heat the milk to 180-185 degrees Fahrenheit. Stirring occasionally.
- Remove from heat and allow it to cool to 110-112°F.
- In a small bowl, mix the yogurt starter with about 1 cup of warm milk and stir until smooth.
- Pour the mixture back into the pot and gently stir to combine.
- Cover the pot, wrap it in a large towel or a light blanket, and place it somewhere warm. Leave it undisturbed for about 10 hours.
- Refrigerate the yogurt overnight or at least 10-12 hours to fully set.