Doogh (Armenian: Թան, Persian: دوغ, Iraqi: شنينة Shinēna) is a savory yogurt-based beverage popular in Iran, Afghanistan, Armenia, Iraq, and Syria. It is sometimes carbonated and seasoned with mint. Outside of Iran and Afghanistan, it is known by different names.
Doogh has long been a popular drink and was consumed in ancient Persia (modern-day Iran). Described by an 1886 source as a cold drink of curdled milk and water seasoned with mint, its name derives from the Persian word for milking, dooshidan. By 2009 it was being referred to as a "minted yogurt drink".
Salt (and sometimes pepper) is added, and commonly dried mint or pennyroyal is mixed in as well. One variation includes diced cucumbers to provide a crunchy texture to the beverage. Some varieties of doogh lack carbonation.
- List of fermented foods
- List of yogurt-based dishes and beverages
- Islamic Republic of Iran (26–29 January 2009). Project Document for a Regional Standard for Doogh (CX/NEA 09/5/8) (PDF). Tunis, Tunisia: United Nations. Joint FAO/WHO food standards programme of the FAO/WHO coordinating committee for the Near East. Retrieved 26 June 2011.
- Simmons, Shirin (2007). Treasury of Persian Cuisine. Stamford House Publishing. ISBN 1-904985-56-4.
- Grosart, Alexander (17 July 1886). "Soor-doock" and "doogh". The Academy and literature 30 (742). Blackburn. p. 59.
- Dickerman, Sara (June 4, 2009). "Persian Cooking Finds a Home in Los Angeles". The New York Times. Retrieved June 27, 2009.