Dairy drink
Doogh Traditional
دوغ سنتی
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
- Eaten across Iran
- Serving
- 250 mL
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- yogurt dairy 480 g
- 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
Serve doogh very cold and add salt gradually. If it is naturally fermented or carbonated, leave some headspace in the container.
Background
This beverage is consumed in multiple parts of Iran and is commonly connected with hospitality, season, climate, or traditions of using local herbs and ingredients.
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: IR0375 · Evidence: A (Directly documented)
Open the source page https://visitiran.ir/cuisine/street-food-tehran