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Doogh is a cold and savoury Iranian drink. It is made with fermented milk. Unlike its sister beverage of Turkish origin, ayran, Doogh is not diluted yogurt. According to the Iranian Ministry of Food Standards, Doogh "is a drink resulting from lactic fermentation of milk whose dry matter is standardized by diluting yogurt (after fermentation) or buttermilk (before fermentation)."[1]
 | This article needs additional citations for verification. (September 2024) |
| Type | Fermented dairy product |
|---|---|
| Course | Beverage |
| Place of origin | Ancient Persia |
| Associated cuisine | Iranian cuisine |
| Serving temperature | Cold |
| Main ingredients | Yogurt or buttermilk, milk, water, salt |
Milk and plain yogurt, at a ratio of 15:1, are mixed and placed on low heat until uniformly warm. Salt is added and the mixture is poured into a closed container and placed in a warm area for 3–4 days, after which it is ready to serve.[2] The longer the drink is left to ferment, the more savoury it becomes. Many subcultures in Iran prefer a longer fermentation period.
Doogh has historically been referenced in Persian literature as the representation of a "sour version" of milk. The history of this word is uncertain. It is present in Avestan scripture, and essentially seems to have been another word for milk, or for the product of milking[3][4] thus, the word Doogh derives from the Persian word for milking, dooshidan.[5]
In Avestan scripture, doogh is defined[further explanation needed] as milk. Additionally, in the Avesta, the word for "girl," or "woman," or "female," is dooghtar, which means "the one who milks/is milked," and sounds very similar to the current-day word in Persian for "girl," dokhtar. Some Persian language scholars claim that the English word "daughter" also derives from this word.[4][better source needed]
Doogh (دوغ) is an Iranian fermented drink[6][7] that has long been a popular drink and was consumed in ancient Iran (Persia).[8] Doogh is mentioned in Persian literature from the middle[when?] period.[4] In Avicenna's Kitab al-Qanun the word denotes milk used medically. Though Avicenna wrote in Arabic, the word "doogh" doesn't exist in Arabic, so his use of it is taken as a part of Persian literature strictly for the purposes of this article[clarify].
Doogh is recognized as one of the main Iranian beverages to serve alongside meals. Dishes such as Dizi and Chelo-Kabab are the most commonly served with doogh.
In some parts of Iran, mainly Isfahan, doogh is served with the sweet pastry Gosh-e fil as a hallmark tradition and snack.
In Iranian popular culture doogh is also considered to have a sedative effect. Pop culture jokes imply that it is a bad idea to drink doogh during lunch at work or school.[citation needed]
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