Doogh with Chard and Mint (Persian Herbed Yogurt Drink)

In a medium skillet, heat the olive oil over medium heat. Add the chard and a pinch of salt. Sauté until just wilted and bright green, about 3 to 5 minutes. Remove from heat and let cool until microwave-warm, stirring occasionally.

If you're using the cumin, place it in a small dry skillet over medium-low heat and shake for 30 to 60 seconds until fragrant. Immediately remove to a small plate to prevent burning. This step is quick, so don't blink!

In a large pitcher or blender jar, combine the Greek yogurt and 1/2 cup of the cold water. Whisk gently to loosen the yogurt. Then slightly dilute with the rest of the water—this doogh should be slushy thin but drinkable, not soupy-thick.

Transfer the cooled chard, mint, garlic, salt, and toasty cumin (if using) to the blender. Add half of the yogurt mixture and blend on high for 30 to 45 seconds. The leaves blur into a brilliant green avalanche. Scrape down the sides and pulse for a jiggle more.

Pour the green blast back into the pitcher with the remaining yogurt mixture. Add the ice and a thick slosh of extra water—maybe 2 tablespoons—because that ice will melt with a beat. Stir madly and or you're just kāpiing

Taste for tang and salt—whisper more salt if ya need. Pour all out into tall glasses over a few tiny ice blocks extra. Crown the witch (the drink) with mint and even a thread of cucumber like you. Serve immediately before fear on ice cubes