Beverages
Doogh with Tonka Bean and Plum
About this dish
This refreshing doogh is a tangy yogurt-based drink from Iran, given a luxurious twist with aromatic tonka bean and sweet-tart plum. My Lola always said to respect tradition but never fear a little playfulness—so here, the creamy, bubbly base meets warm, vanilla-like tonka and fruity plum for a sip that's both familiar and surprising.
Perfect for warm afternoons or as a palate cleanser alongside grilled meats.
Ingredients
UK and US measurements are both included for every recipe.
Plain yogurt
dairy500 ml (2 cups)
Imperial measurement: 2 cups
Cold water
liquid375 ml (1.5 cups)
Imperial measurement: 1.5 cups
Fresh plums
fruit2 (about 120g total)
Imperial measurement: 2
Tonka bean (grated)
spice1/2 bean (about 1/4 teaspoon grated)
Imperial measurement: 1/2 bean
Salt
seasoning1/4 teaspoon
Fresh mint leaves (optional)
herba few sprigs
Ice cubes
otherabout 8
Method
Blend the base
PT30SIn a blender, combine yogurt, cold water, pitted plums, salt, and about 4 ice cubes. Blend on high until smooth and frothy, about 30 seconds.
Strain for silkiness
PT2MPour the mixture through a fine-mesh strainer into a large pitcher to remove any plum skin fibers. If you prefer a thicker drink, you can skip this step.
Add tonka and chill
PT2MGrate the tonka bean directly over the pitcher (use a microplane). Stir well. Add remaining ice cubes to chill. Taste and adjust salt if needed.
Serve
PT1MPour into tall glasses over ice. Garnish each glass with a thin slice of plum and a mint sprig if desired. Serve immediately.
Equipment
- Blender
- Fine-mesh strainer
- Microplane or fine grater
- Pitcher
- Tall glasses
Nutrition facts
Tips
- Tonka bean has a potent vanilla-caramel aroma, a little goes a long way.
- If.
- If you can't find it, substitute with a drop of vanilla extract and a tiny pinch of cinnamon.
- For a dairy-free version, replace yogurt with a thick plant-based yogurt (like coconut or soy) and use light coconut milk instead of water.
- Let the doogh sit for 5 minutes after blending to allow the flavors to meld—it tastes even better slightly chilled.
- If you prefer a carbonated doogh, replace half the water with plain sparkling water.
Serving suggestions
- Serve as a refreshing side with grilled kebabs, rice dishes, or spicy snacks. It also makes a light, probiotic-rich afternoon cooler.
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Recipe by
Miguel Santos
Specialises in Filipino cuisineMiguel learned adobo from his Lola and added a twist: coconut milk AND cane vinegar. He is now considered a folk hero in Manila.
Describe yourself in three words: Proud, nostalgic, talks about his Lola a lot.