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Add the yogurt and salt to a pitcher and blend it until smooth using an immersion hand blender. If you are working with smooth yogurt then simply using a whisk is enough. The yogurt should become really smooth and creamy before adding the water.
Then stir in the dried mint. Add sparkling water and whisk it all well.
If using fresh mint, then simply add the leaves to the doogh and let it steep for at least an hour. Discard the leaves before serving.
Serve chilled doogh in tall glasses, with or without ice.
Use 2 tsp dried mint and 2 tsp dried rose powder for flavoring the doogh.
Use a combination of 1 tsp dried mint, 1 tsp dried basil, 1 tsp dried celery (crushed finely) or celery salt and 1 tsp of any other dried mint variety (I used a special Persian mountain mint).
If using fresh herbs, then just add the leaves to the doogh and allow to steep for at least an hour. Discard the leaves before serving.
Blend yogurt with cucumber in a high speed blender until it is very smooth. Stir in dried mint, salt and whisk in mineral water.
For more intense cucumber flavor, leave the peel on for ¼ to ½ of the cucumber, making sure to use organic. You may need less water due to the inclusion of cucumber. Start with 2 cups of water and adjust as needed.