Drinks / Beverages Persian Food

Mint Shemshad Doogh – Darband Persian Restaurant Downtown San Diego

March 25, 2005

Went back to Darband today. I was thinking of getting the Tiramisu again but some of the beverages caught my eye while standing in line. A popular Persian drink called doogh (Shemshad brand)

shemshad doogh mint

I chose the mint one to see what it would taste like. I guess I am kind of adventurous cause if you look at the ingredients up close it doesn’t sound too appealing. Then again I have tried carbonated milk drinks in China and they weren’t too bad :

shemshad doogh darband persian restaurant san diego downtown

Anyhow I am willing to try anything for the sake of this food blog so I went ahead and ponied up $2 for a bottle. The taste? Well I think it would’ve been pretty good if there wasn’t the salt because I am not exactly used to drinking milk with a savory aftertaste. It basically tastes like tzatziki sauce which is great with spicy foods and fried breads. I guess I wasn’t expecting this taste in a beverage. I think if you had an ultra spicy dish this would be a good drink to balance it out.

I’m not too familiar with this drink so if anyone can post a comment on what you drink this with usually I’d love to find out.

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  • Reply V May 17, 2005 at 10:07 am

    Doogh is fab! You can just drink it alone by itself, especially because it has more than 250 calories in one bottle. It’s an acquired taste, I didn’t like the stuff when I was a kid but shit, I love it now and always will. And if you’ve only tried sandwiches and generic mediterranean stuff from there, you should go for some ground beef kabob, lemon chicken kabob, or filet mignon! Or hell, be ballsy and try a stew.

    I’m Persian, by the way.

  • Reply V May 17, 2005 at 10:10 am

    You don’t really have to drink doogh with anything – it’s got more than 250 calories in a bottle! Doogh is also an acquired taste. But if you’ve been to Darband and haven’t tried anything but generic mediterranean food, you’re missing out. You’ve got to have beef and chicken kabobs, filet mignon, and some stews, especially Ghormeh Sabsi. And you’ll LOVE tadig, which is crispy rice at the bottom of a pot. And try the Napoleons, cream puffs, and Roulettes next time instead of a Tiramisu. Of all the Persian restaurants in San Diego, Darband is definetly a keeper.

  • Reply James August 29, 2006 at 9:59 pm

    There is a small joint in Orlando called, prosaically enough, House of Kebab. Upon receiving news from a Persian friend that their kabobs were truly authentic (to my friend’s pallate, prepared with Khuzestan flair) I decided to go. Without hesitation, I picked out a bottle of plain Shemshad doogh and sat to enjoy my meal with a friend. Well if you’re ever in Winter Park, Orlando, House of Kabob is an affordable and posh location for lunch or an after-work snack. That aside, the doogh is really quite tasty. Savory, yes. I am familiar with airan, I have produced my own and consume it with every Turkish or middle eastern meal I can, and I frequently make my own cacik. This doogh stuff satisfies a craving I have for yoghurt, and is rather well salted (I’d say the taste is definitely acquired). So I am lucky to discover that there is an Indian market that carries Shemshad products as well as lassi and some other local varieties of doogh.


  • Reply sarah landrun September 18, 2006 at 3:37 am

    I’m in Memphis, Tn and tried a new Persian restaurant, Caspians, yesterday. I ordered the regular doogh and was immediately addicted. I drank 2 glasses. I can’t remember the names of the eggplant dishes I tried but I’ll go back for the Doogh. I tried to make it at home last night but it didn’t turn out as well.

  • Reply Simon September 18, 2006 at 6:22 pm

    haha thats funny. well, at least you tried yhe doogh and now know what it tastes like.

  • Reply Mostafa June 3, 2008 at 10:02 am

    Hi dear friend
    Im an Iranian and Im so familiar with this delicious drink. I loved it from my childhood and like to have it with my food although its calory is too high and we can call it a complete food.

  • Reply Matin August 31, 2008 at 10:11 am

    I love Doogh, I make it with sour Greek yogurt which makes it slightly fizzy but not too fizzy, fresh chopped mint and lots of salt. Its fantastic with kabob especially chilled in the summer, actually i quite fancy one now, maybe i’ll make some tonight:-)
    XX M

  • Reply mandy nichol May 14, 2011 at 9:12 am


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