Saturday, 2 February 2013

Mint and Cucumber Quencher - Sekanjabin - سکنجبین

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
grated cucumber

  1. Bring the water, sugar and vinegar to a boil and then simmer until reduced ( 20 minutes is a good rule-of-thumb).
  2. Remove from heat, add the mint and allow to steep for about 15 minutes to an hour.
  3. Remove mint completely and drain syrup into glass bottles.
  4. Dilute between 8:1 to 15:1 with water and serve with plenty of ice and grated cucumber.

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