Sekanjabin Persian SyrupIn 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
# Sekanjabin SyrupA traditional Persian syrup made from white wine vinegar, honey, and mint, used in various Persian dishes and drinks.
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