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{{Short description|Iranian fermented milk drink}}
{{for|the village in Iran|Doogh, Iran}}
{{distinguish|Dough}}
{{More citations needed|date=September 2024}}
{{Infobox food
| image = 
| place_of_origin = Ancient Persia
| course = Beverage
| type = [[Fermented dairy product]]
| main_ingredient = [[Yogurt]] or [[buttermilk]], milk, water, salt
| served = Cold
| associated_cuisine = Iranian cuisine
}}

'''Doogh''' ({{langx|fa|دوغ}}) 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 acid fermentation|lactic fermentation]] of milk whose dry matter is standardized by diluting yogurt (after fermentation) or buttermilk (before fermentation)."<ref>{{Cite web |title=استاندارد دوغ ساده - سازمان ملی استاندارد |url=https://www.inso.gov.ir/portal/home/?NEWS/845658/846305/961259/%D8%A7%D8%B3%D8%AA%D8%A7%D9%86%D8%AF%D8%A7%D8%B1%D8%AF-%D8%AF%D9%88%D8%BA-%D8%B3%D8%A7%D8%AF%D9%87 |access-date=2024-05-21 |website=www.inso.gov.ir}}</ref>

== Production ==
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.<ref>{{Cite web |title=طرز تهیه دوغ محلی با شیر : به روش خانگی و قدیمی |url=https://namnak.com/%D8%AF%D9%88%D8%BA-%D9%85%D8%AD%D9%84%DB%8C.p75644 |access-date=2024-05-21 |website=نمناک |language=fa}}</ref> The longer the drink is left to ferment, the more savoury it becomes. Many subcultures in Iran prefer a longer fermentation period.

== Etymology ==
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 [[Avesta|Avestan]] scripture, and essentially seems to have been another word for milk, or for the product of [[milking]]<ref>{{Cite web |title=دوغ - معنی در دیکشنری آبادیس |url=https://abadis.ir/fatofa/%D8%AF%D9%88%D8%BA/ |access-date=2024-05-21 |website=abadis.ir}}</ref><ref name=masha>Margarat Shaida, "Yoghurt in Iran", In: ''Milk-- Beyond the Dairy: Proceedings of the Oxford Symposium on Food and Cookery'' 1999, {{ISBN|1903018064}}, 2000, [https://books.google.com/books?id=tuor2vcVtiQC&pg=PA311 pp. 311–312]</ref> thus, the word Doogh derives from the [[Persian language|Persian]] word for [[milking]], ''dooshidan''.<ref name="un">{{Cite conference|author=Islamic Republic of Iran|date=26–29 January 2009|title=Project Document for a Regional Standard for Doogh (CX/NEA 09/5/8)|url=ftp://ftp.fao.org/codex/Meetings/CCNEA/ccnea5/ne05_08e.pdf|location=Tunis, Tunisia|publisher=United Nations. Joint FAO/WHO food standards programme of the FAO/WHO coordinating committee for the Near East|access-date=26 June 2011}}</ref>

== History ==
Doogh is an [[Persian cuisine|Iranian]] fermented drink<ref>{{Cite book|last=Nishinari|first=Katsuyoshi|url=https://books.google.com/books?id=kYDHDwAAQBAJ&q=doogh+originated+in+persia&pg=PT299|title=Textural Characteristics of World Foods|date=2019-12-31|publisher=John Wiley & Sons|isbn=978-1-119-43079-7|language=en|quote=Doogh is an Iranian type of traditional fermented dairy-based drinks that is usually produced by mixing set or stirred yogurt and water at the same rate, as well as some aqueous extracts of local herbs, and spices such as thyme.|access-date=2020-10-31|archive-date=2020-12-18|archive-url=https://web.archive.org/web/20201218150800/https://books.google.com/books?id=kYDHDwAAQBAJ&q=doogh+originated+in+persia&pg=PT299|url-status=live}}</ref><ref>{{Cite book|last=Katz|first=Sandor Ellix|url=https://books.google.com/books?id=oJG-DAAAQBAJ&q=doogh+originated+in+persia&pg=PA117|title=Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition|date=2016|publisher=Chelsea Green Publishing|isbn=978-1-60358-628-3|language=en|page=117|access-date=2020-10-31|archive-date=2020-12-18|archive-url=https://web.archive.org/web/20201218150739/https://books.google.com/books?id=oJG-DAAAQBAJ&q=doogh+originated+in+persia&pg=PA117|url-status=live}}</ref> that has long been a popular drink and was consumed in ancient Iran (Persia).<ref>{{Cite book| last = Simmons| first = Shirin| title = Treasury of Persian Cuisine| publisher = Stamford House Publishing| year = 2007| url = https://books.google.com/books?id=87KOW40HThAC&q=doogh&pg=PT252| isbn = 978-1-904985-56-3| access-date = 2020-10-31| archive-date = 2020-12-18| archive-url = https://web.archive.org/web/20201218150801/https://books.google.com/books?id=87KOW40HThAC&q=doogh&pg=PT252| url-status = live}}</ref>
Doogh is mentioned in [[Persian literature]] from the middle{{when|date=September 2024}} period.<ref name="masha" /> In the Persian physician's [[Avicenna]]'s [[The Canon of Medicine|Kitab al-Qanun]] the word denotes milk used medically.

== Culture ==
Doogh is recognized as one of the main Iranian beverages to serve alongside meals. Dishes such as [[Abgoosht|Dizi]] and [[Chelow kabab|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.{{cn|date=May 2024}}

== See also ==
* [[Ash-e doogh]] soup
* [[Iranian cuisine]]

== References ==
{{reflist}}

{{Yogurts}}

[[Category:Afghan cuisine]]
[[Category:Azerbaijani drinks]]
[[Category:Central Asian cuisine]]
[[Category:Iranian drinks]]
[[Category:Yogurt-based drinks]]
[[Category:Fermented dairy products]]
[[Category:Fermented drinks]]
[[Category:Sour foods]]