In Episode #35, co-hosts Bita and Beata break down a simple, versatile syrup known as sekanjabin in Farsi.

 

Ingredients in sekanjabin syrup

• White wine vinegar
• Honey (or sugar)
• Fresh mint leaves

 

How this special syrup is enjoyed in Persian cuisine

• Kahoo sekanjabin
• • Leafs of romaine lettuce (rolled up)
  • Dipped into sekanjabin syrup and eaten as a sort of deconstructed salad
• Sharbat eh sekanjabin
• • A non-alcoholic drink made with boiled honey (or sugar) and water, a simple syrup, fresh mint, and grated cucumber (optional)
  • Other versions of Sharbat include sour cherry, lemon, and basil seed or chia seeds
• Modern versions of sharbat eh sekanjabin
• • Served as a cocktail with a splash of vodka (a Persian mule!) and a carbonated water or spirit
  • Garnish options - lemon, lime, cucumber, mint

 

Variations to the syrup

• Sugar vs honey 
• Apple cider vinegar instead of white wine vinegar (traditional)
• Used as a salad dressing vs a dipping sauce for whole pieces of lettuce

 

Ask the Beats!

“What can you substitute for verjuice/verjus (ab ghoreh in Farsi)

• Verjuice/ab ghoreh is the juice of sour, unripe grapes
• Ghoreh and ab ghoreh are used in Persian stews and dishes such as eggplant dishes and dolmeh
• Lemon juice, lime juice, grapefruit juice - all would be suitable substitutes for sour verjuice flavor in Persian recipes

 

Resources from this episode:

All Modern Persian Food episodes can be found at: https://modernpersianfood.com/episodes/

Co-host Beata Nazem Kelley blog: https://beatseats.com

Co-host Bita Arabian blog: https://ovenhug.com

 

Podcast production by Alvarez Audio