Doogh (دوغ) is a traditional drink from Persia, and even though the internet, restaurants, and books all offer forms of doogh for us to make or buy, until recently I felt I was yet to encounter a truly authentic offering. Generally, contemporary doogh involves adding some form of carbonation to yogurt, for example: soda water, or bulgur rejuvelac, but I doubt these substances were freely available in the time of the great Persian scholar and doctor Avicenna (considered by many the father of modern medicine), let alone at the height of the old Persian Empire ruled by Cyrus or Darius, both of whom history names ‘the Great’. So, people drink doogh, and think they are enjoying an ancient beverage, but we can do better than that right here, and right now. Here is the real deal, utilising that sovereign fermented drink we shall call ‘Kefir the Great’ for the purposes of this authentic recipe. Many thanks to my good friend Jilah Bakhshayesh for setting the record straight.
750 ml kefir fermented milk
A small handful of shredded mint
A couple of pinches of salt
Add the mint and salt to the kefir in a jar that has an airtight lid. Start easy with the salt, but you may add a little more to taste. Quick version - seal the jar, then leave on the bench for 2 - 3 days, shaking once a day at least. Long version - place the lid on loosely, or cover with a tight weave cloth. Leave on the bench for 5 - 7 days. The end result is a foamy, fizzy, minty, slightly salty, but very refreshing drink.
Ancient Persia was the birthplace of the concept that salvation or redemption was only achievable through Good Thoughts, Good Words, and Good Deeds. As we enjoy our doogh, giving some consideration to how we think, how we speak, and how we act will be as beneficial for our mind and spirit as the doogh is for our body. Practice love and kindness in all things, but be always ready to fight like a lion for what is right
Discover the benefits of kefir fermented milk and how to make it HERE
Buy kefir grains HERE
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magic is the intelligence of love