Persian drink
دوغ
A chilled Persian yogurt drink with mint, dill, and sparkling water
Plain yogurt is whisked smooth with cold water, mint, dill, cucumber, and salt, then lightened with sparkling water just before serving. The result is cool, savory, lightly tangy, and especially suited to kebabs, rice dishes, and warm weather.
Watch the cooking film
Natural kitchen ambience accompanies this short film. Use the player controls to enable sound.
History & origins
From churned dairy to the modern yogurt drink
Iran · neighboring pastoral traditions
An Iranian naan bakery, circa 1850. The photograph is included as a window onto everyday Qajar foodways, not as a depiction of the finished dish.
Unknown photographer · Wikimedia Commons · Public domainThe historical record
The term doogh occurs in Persian sources from at least the 11th century. Traditional doogh developed through dairy churning: butter was removed and the remaining cultured liquid was consumed, while modern versions usually combine yogurt with still or carbonated water, salt, and herbs.
Origins & development
Doogh is deeply established in Iran and the wider Persianate and neighboring pastoral food world. This recipe follows a contemporary Iranian home and restaurant style rather than recreating sheepskin-churn production.
A hand-colored 1818 map by John Pinkerton. Historic borders and spellings reflect the map’s own period; the overlay is an editorial guide to culinary geography, not a territorial claim.
The marker indicates a broad Iranian culinary tradition—not a proven point of invention.
John Pinkerton · Wikimedia Commons · Public domainAt the Persian table
The Persian word doogh is documented from at least the 11th century, when it referred to a skimmed or churned dairy drink. Traditional production separated butter from cultured milk in a churn, leaving a tangy liquid; contemporary home doogh is more often made by diluting yogurt with still or carbonated water and adding salt and herbs. Closely related yogurt drinks occur across neighboring food cultures.
Before you begin
Every ingredient includes U.S. and metric quantities, buying guidance, preparation, and a practical substitution.
Why it mattersYogurt supplies doogh’s tang, body, and cultured dairy flavor.
ChooseChoose pasteurized, unsweetened yogurt with a clean tart aroma and no added flavor.
PrepareKeep refrigerated and whisk smooth before diluting.
SubstituteLow-fat yogurt works but produces a thinner drink; verified plant yogurt makes a nontraditional dairy-free adaptation.
AllergenContains milk.
Why it mattersStill water loosens the yogurt evenly before carbonation is introduced.
ChooseUse cold potable water with a neutral taste.
PrepareAdd gradually while whisking to prevent lumps.
SubstituteUse more still water in place of sparkling water for traditional noncarbonated doogh.
AllergenNo allergen.
Why it mattersSparkling water gives modern doogh a lively, light texture.
ChooseChoose plain unsweetened sparkling water without citrus or tonic additives.
PrepareKeep sealed and add immediately before serving.
SubstituteReplace with equal cold still water for a flat doogh.
AllergenNo allergen; flavored waters require separate label review.
Why it mattersDried mint gives doogh its most familiar cool herbal aroma.
ChooseUse fragrant green leaves rather than dull brown powder.
PrepareCrush lightly between your palms before adding.
SubstituteFresh mint may replace it but gives a greener, less concentrated flavor.
AllergenNo common major allergen; mint sensitivity is possible.
Why it mattersFresh mint adds a bright top note and visible green flecks.
ChooseChoose crisp leaves without black or slimy areas.
PrepareWash, dry thoroughly, stack, and slice finely.
SubstituteOmit and increase dried mint by 1 teaspoon (1 g).
AllergenNo common major allergen; wash well before raw use.
Why it mattersDill adds a soft herbal sweetness behind the mint.
ChooseChoose green, fragrant dill stored away from light.
PrepareRub lightly between your fingers before adding.
SubstituteOmit for a mint-only doogh or use 1 tablespoon (3 g) fresh dill.
AllergenNo common major allergen.
Why it mattersSalt makes doogh savory and balances yogurt’s acidity.
ChooseUse fine salt for rapid, even dissolution.
PrepareBegin with the measured amount, chill, then taste before adding more.
SubstituteReduce for a lower-sodium drink; do not replace with seasoned salt.
AllergenNo common major allergen; seasoned salts may contain additives.
Why it mattersA small amount of cucumber adds garden freshness without turning the drink into ab-doogh-khiar.
ChooseChoose a firm, unwaxed cucumber without soft ends.
PrepareWash, grate, and squeeze lightly so it does not water down the doogh.
SubstituteOmit for a plain restaurant-style doogh.
AllergenNo common major allergen; wash before raw use.
Why it mattersRose petals add a restrained floral accent used in some herb blends.
ChooseUse only petals labeled for culinary use.
PrepareCrush very finely so no large papery pieces remain.
SubstituteOmit without changing the structure.
AllergenNo common major allergen; floral sensitivity is possible.
Why it mattersIce keeps individual servings bracingly cold.
ChooseUse clean ice made from potable water.
PrepareAdd to glasses rather than the storage pitcher to prevent dilution.
SubstituteServe in prechilled glasses without ice if preferred.
AllergenNo allergen.
Step by step
Refrigerate yogurt, still water, sparkling water, and the serving pitcher until thoroughly cold.
Wash and dry fresh mint. Slice it finely. Wash, grate, and lightly squeeze the cucumber; crush the dried herbs and rose petals.
Whisk the yogurt alone until completely smooth and pourable. An immersion blender may be used briefly on low.
Whisk in the cold still water 1/2 cup (120 mL) at a time, making each addition smooth before adding the next.
Stir in dried mint, fresh mint, dill, salt, rose petals, and cucumber. Refrigerate briefly so the herbs hydrate and flavor the base.
Stir and taste. Add a small pinch more salt only if needed, remembering that very cold drinks taste less salty.
Immediately before serving, tilt the pitcher and pour in chilled sparkling water slowly. Fold with two gentle strokes; do not blend.
Fill chilled glasses with clean ice and pour the doogh, stirring the pitcher gently between servings so the herbs remain distributed.
Refrigerate the noncarbonated base in a covered pitcher for up to 2 days and stir before using. Add fresh sparkling water only to the amount being served. Do not freeze.
Doogh is served cold and should not be reheated. Keep it over ice only during active service and return the covered pitcher to the refrigerator promptly.
Food safety
Use pasteurized yogurt and keep doogh at 40°F (4°C) or below. Refrigerate within 2 hours—or within 1 hour above 90°F (32°C)—and discard drink left outside those limits. This recipe does not ferment doogh in a sealed bottle.
Good to know
Natural yogurt can settle. Whisk the yogurt smooth before gradually adding still water, keep it cold, and stir the pitcher gently before pouring.
Yes. Replace the sparkling water with equal cold still water. Carbonation is common in modern bottled and restaurant doogh but is not required.
The yogurt itself controls most of the acidity. Use a milder fresh yogurt and dilute with additional cold water a few tablespoons at a time.
No. It is an optional fresh accent. Plain doogh made from yogurt, water, salt, and mint is widely familiar and keeps its texture longer.
Cooked by you
Share a photo of your dish and a note about how the recipe went. Every submission is reviewed before public display, and submission does not guarantee publication.