How to Make Iranian Doogh
When chef Nahid Taghinia-Milani immigrated to the U.S. from Iran in 1979, she’d put her own spin on traditional recipes and host elaborate feasts for friends, family and the greater New York City Persian community.
Before her death in 2018, she cooked for notable figures, like New York Senator Chuck Schumer and House Representative Carolyn B. Maloney of New York’s 12th District.
But, even with her accolades and impressive resume, for Taghinia-Milani, preparing food for her family was always most meaningful.
Persian Feasts: Recipes & Stories from a Family Table, compiled by her daughter, Leila Heller, owner of world-renowned art galleries in New York City and Dubai, explores her late mother’s traditions through rich stories of their family history along with recipes Taghinia-Milani created in Iran, New York and everywhere in between.
None of those meals were complete without a mint yogurt drink called Doogh.
“As far as I remember, I have had this drink every day since I was born,” says Heller. “If you went to someone’s home for a meal, they always served it. Even if you didn’t ask for it.”
Yogurt has been a focal part of Persian cuisine for millenia—a reflection of the Middle East’s pastoral beginnings and modern culture’s obsession with probiotics (no pun intended). So, in addition to eating it, they drink it, as well.
What Is Doogh?
Doogh (pronounced “doo-gh”) is a savory, fermented yogurt drink popular in Central and Middle Eastern cultures. It is typically made with yogurt, salt and fresh herbs, though sometimes it is served plain.
Versions of these yogurt-based drinks are served around the world. In Turkey, it’s known as airan and, in India, a sweet rendition referred to as lassi can be found throughout the country. In the North Caucasus, there’s Kefir, a similar but different dairy drink that is fermented with kefir grains.
Despite its year-round appeal, Doogh is considered a summer drink. Its fizzy texture, which comes from the addition of carbonated water, and thirst-quenching qualities make it a refreshing option on warm days and a great partner for spicy dishes.
How to Make Doogh
Recipe adapted from Persian Feasts: Recipes & Stories from a Family Table by Leila Heller, with Lila Charif, Laya Khadjavi and Bahar Tavakolian
- 2 ½ cups (15 oz/425 g) Greek yogurt
- ½ teaspoon salt
- 2 sprigs mint, leaves picked and chopped, plus extra for garnish
- 2 cups (16 fl oz/475 ml) carbonated water
- ½ teaspoon dried rose petals, for garnish (optional)
Instructions
In a blender, combine the yogurt, salt, mint, and carbonated water and blend well. Add a pitcher (jug) and serve over ice. Garnish with a sprig of mint and a few rose petals, if using. Serves 2.
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Published: September 11, 2024
