Minted yoghurt drink

Minted yoghurt drink

Dugh

By
From
Saraban
Makes
6
Photographer
Mark Roper

Known variously as dugh, ayran, lassi or tan across the region, this is one of the most popular drinks in Iran and throughout the Indian subcontinent. Iranian dugh is always lightly salted, unlike some sweetened Indian lassi drinks, and there’s no doubt it’s a bit of an acquired taste, but one that is worth acquiring. Most Iranians consider dugh is the only drink to go with kebabs (it’s the hot/cold balance thing), and in the summer it is strangely better at slaking one’s thirst than water alone. An added virtue is that its salt content is just the thing for replacing that lost through perspiration – and, of course, the ‘friendly’ bacteria it contains are well known to have beneficial effects on the digestive system.

Homemade dugh is easy to make. Unsurprisingly, the thicker and creamier the yoghurt you use, the richer and more delicious the result. If you make dugh with still water, it will keep, refrigerated, for up to two weeks.

Ingredients

Quantity Ingredient
500g thick natural yoghurt, chilled
1/2 lemon, juiced
or 1 lime, juiced
1-2 teaspoons sea salt
1-2 teaspoons dried mint
1 litre chilled carbonated mineral or soda water
crushed ice, to serve
mint sprigs, to serve

Method

  1. Whisk the yoghurt with the lemon or lime juice, and add salt and dried mint to taste. Whisk until well combined, then gently whisk in the mineral water and pour over crushed ice.
  2. Serve straight away, garnished with a sprinkle of extra dried mint or fresh mint sprigs.
Tags:
Saraban
Malouf
Greg
Lucy
Iran
Iranian
Middle Eastern
Persian
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