a. In a large mixing bowl, combine 7 cups of whole milk yogurt with 4 cups of water and add 15 ice cubes to chill the mixture.

b. Stir the yogurt and water mixture until well combined and smooth.

a. Chop one cucumber into small pieces (if using Persian cucumber, use two instead) and set it aside.

b. Take 20-24 mint leaves, chop them finely, and keep them ready for later use.

a. Gradually add 1/2 teaspoon of salt to the yogurt base and mix well to incorporate the seasoning.

b. Next, add 1 teaspoon of cumin powder to enhance the flavor.

c. Finally, sprinkle 1 teaspoon of black salt (adjust to taste) to add a tangy and savory touch.

a. Gently fold in the chopped cucumber into the seasoned yogurt base, ensuring even distribution.

b. Follow by adding the finely chopped mint leaves to the mixture and mix well, allowing the flavors to blend.

a. Cover the bowl with the yogurt mixture and refrigerate it for at least 2 hours or until it is thoroughly chilled.

b. The chilling process allows the flavors to meld together and enhances the taste of the Dhoog.

a. Once chilled, take out the bowl from the refrigerator and give the Dhoog a good stir.

b. Ladle the creamy and refreshing Afghani Dhoog into serving bowls.

c. Garnish with additional mint leaves if desired.