Title: Persian "Sekanjebin"
Categories: Iran Beverages Misc Holiday
Yield: 1 Servings

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Ok fans of Persian (or Iranian) cuisine: do you know what Sekanjebin is?

It is a thick syrup made from vinegar, mint and sugar which is used in a number of ways: Mix a few spoonfuls with a tall glass of carbonated water with ice, and you have "Sekanjebin Sherbet", a really delicious cool drink. It is slightly tangy, minty and sweet. If you really want to do it Persian style, add a drop of rosewater to the drink, serve it to a Persian and watch his/her eyes well up as memories of distant summers in Iran come back.

Another way we used to have it was as a dip for Romaine lettuce. Just pour some of the syrup in a bowl, dip a leaf of lettuce into it and munch away.

Sekanjebin is traditionally flavoured with mint, but I have successfully tried other flavors such as orange, and pomogranate.

Here is the recipe, it is very simple:

Just add six cups of water to six cups of sugar, and 1.5 cups of vinegar and mix it all up until the sugar is dissolved, then gently boil it until the mixture is reduced to a syrup. Don't caramalize anything! Half-way though, you can add a few mint leaves, or pomogranate juice or orange juice to the mixture for additional flavor, but it can also be served as is. Once the syrup has cooled, serve in the manner described above.

And remember, the Persian New Year ("No Ruz") is celebrated on March 21, the first day of Spring!

From: C_Safdari@hotmail.com

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