Dairy drink
Abali Doogh
دوغ آبعلی
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 5 min (Estimated)
- Plan ahead
- 12 h
- Makes
- 4 servings (Estimated)
- Kind
- Dairy drink
- Where it is eaten
- Provincial
- Serving
- 250 mL
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- doogh / yogurt drink dairy 480 g
- water 1 L
- salt 8 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
Plan ahead. Fermentation/resting in advance
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Whisk yogurt or the doogh base with cold water and salt.
Add any listed herbs or aromatics and mix thoroughly.
Chill well and stir again before serving.
Cook's notes
Adjust the water-to-yogurt ratio to the desired thickness and add salt gradually. Serve the drink thoroughly chilled.
Background
This item belongs to the food culture of Tehran and its surroundings, a city that has absorbed home-cooking traditions from across Iran while developing its own urban and restaurant customs.
Nutrition
| Energy | 90 kcal |
|---|---|
| Protein | 5 g |
| Fat | 4 g |
| Carbohydrate | 8 g |
Where this comes from
Dish-specific official Visit Iran page supports the record; Grade A does not certify laboratory nutrition.
Record: IR0444 · Evidence: A (Directly documented)
Open the source page https://visitiran.ir/cuisine/street-food-tehran