The traditional drink accompanying Iranian dishes is called doogh. Doogh is a combination of yogurt, water (or soda) and dried mint.
Doogh, also called dugh, shlombay, sheneena (used by Iraqi Arabs), mastao (Used by Kurds), abdug, or tahn (the last two mostly by Armenians) and even, unfortunately, dough is a yogurt-based beverage popular in Iran, Afghanistan, Azerbaijan, Armenia. The word Doogh is a noun form from the Persian verb (Dushidan) which means “to milk” thus doogh means “what comes from milking”. In Kurdish Abdugh form from “ab”-water and “dugh” yogurt which means “yogurt juice”, or more literally, “water made from yogurt”.
Doogh is prepared by beating unflavored yogurt until smooth, and then diluting with water to a consistency similar to whole milk. Salt (and sometimes pepper) is added, and commonly dried mint is mixed in as well. Carbonation is achieved by letting it ferment. Doogh is generally served chilled, or over ice. A variation is adding diced cucumbers to provide an extra “crunch”.
Doogh could be either naturally-carbonated or not.