Bottles of doogh sold in a rest stop restaurant, Iran
Bottle of carbonated tan sold in Yerevan, Armenia

Doogh (Persian: دوغ‎‎, Azerbaijani: doogh, Armenian: Թան tan, Iraqi: شنينة shinēna) is a savory yogurt-based beverage popular in Iran, Azerbaijan,[1] Afghanistan, Armenia, Iraq, and Syria. It is sometimes carbonated and seasoned with mint.[2] Outside Iran and Azerbaijan, it is known by different names.

Doogh is described as being either the same as or very similar to the Turkish beverage ayran.[3][4]


  • History 1
  • Variations 2
  • See also 3
  • References 4


Doogh has long been a popular drink and was consumed in ancient Persia (modern-day Iran).[5] Described by an 1886 source as a cold drink of curdled milk and water seasoned with mint,[6] its name derives from the Persian word for milking, dooshidan.[2] By 2009 it was being referred to as a "minted yogurt drink".[7]


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.

See also


  1. ^ Sarina Jacobson,Danya Weiner. Yogurt: More Than 70 Delicious & Healthy Recipes" Sterling Publishing Company, Inc., 2008. ISBN 1402747594 p 6
  2. ^ a b 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. 
  3. ^ Faith Yildiz. "Development and Manufacture of Yogurt and Other Functional Dairy Products" p 10
  4. ^ Susan Wiliams. Vegetarian recipes Kreactiva Editorial p 47
  5. ^ Simmons, Shirin (2007). Treasury of Persian Cuisine. Stamford House Publishing.  
  6. ^ Grosart, Alexander (17 July 1886). "Soor-doock" and "doogh". The Academy and literature 30 (742). Blackburn. p. 59. 
  7. ^ Dickerman, Sara (June 4, 2009). "Persian Cooking Finds a Home in Los Angeles". The New York Times. Retrieved June 27, 2009.