Nothing quite beats a perfect quencher on a hot summer day. Mint and vinegar work magically together and you will twitch involuntarily when drinking this summer beverage. Sekanjabin is a syrup essentially made of vinegar (serkeh) and anjabin (honey). Traditionally made of honey but nowdays it is made of sugar. Sekanjabin is watered down into a drink, or served on it's own as a dip for lettuce leaves. On the last day of Naw Ruz celebrations (Sizdah Bedar) it is a custom to eat lettuce leaves with Sekanjabin.
There are many versions of Sekanjabin recipe, but here is my version:
4 cups sugar
2 1/2 cups water
1 cup red wine vinegar (the cheap stuff's better for this)
fresh mint, as much as you can get, crushed lightly
Bring the water, sugar and vinegar to a boil and then simmer until reduced ( 20 minutes is a good rule-of-thumb).
Remove from heat, add the mint and allow to steep for about 15 minutes to an hour.
Remove mint completely and drain syrup into glass bottles.
Dilute between 8:1 to 15:1 with water and serve with plenty of ice and grated cucumber.