Tea & infusion
Balochi Milk Tea
دودپتی
Also called: Balochi Milk Tea
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 5 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Tea & infusion
- Where it is eaten
- Provincial
- Serving
- 250 mL
Cooking time is not documented in the source, so it is not shown.
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.
Bring fresh water to a boil.
Place the tea, flowers, or herbs in a pot and add hot water.
Steep for several minutes, strain if needed, and serve plain or sweetened.
Cook's notes
Avoid prolonged boiling of aromatic herbs; covered steeping preserves aroma better. Control the amount of herb to prevent excessive bitterness.
Background
Doodpati, or Balochi milk tea, is an important drink in Baluchestan, used at breakfast, in hospitality, and in daily life. Its combination of tea, milk, and spices reflects southeastern Iran's cultural links with the Indian subcontinent.
Nutrition
| Energy | 150 kcal |
|---|---|
| Protein | 6 g |
| Fat | 5 g |
| Carbohydrate | 20 g |
Where this comes from
Dish-specific official Visit Iran page supports the record; Grade A does not certify laboratory nutrition.
Record: IR0441 · Evidence: A (Directly documented)
Open the source page https://visitiran.ir/cuisine/street-food-tehran