~308 cal · 0g protein · 77g carbs · 0g fat (estimated, per serving)
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Glass of pale mint syrup drink with ice
🇮🇷 Tehran
Sekanjabin is one of Persia's oldest drinks, a sweet-sour syrup of sugar and vinegar steeped with fresh mint that dates back centuries. Diluted with cold water and often served with crisp lettuce or grated cucumber to dip, it is the classic cooler of a Tehran summer — reviving, digestive, and endlessly refreshing.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 8 —
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3 cups sugar
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2 cups water
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1/2 cup white wine vinegar
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a large handful fresh mint
Instructions
1
Dissolve the sugar in the water and simmer 20 minutes into a light syrup.
2
Stir in the vinegar and simmer 10 minutes more until slightly thickened.
3
Take off the heat, submerge the mint, and steep until cool, then remove the mint and bottle the syrup.
4
To serve, mix a few tablespoons of syrup into a glass of iced water and stir.
Persian summer tradition.
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🌏 While it simmers — know your destination
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Tehran. A capital that judges cooks by their ghormeh sabzi.
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Iran. Persian kitchens of herbs, saffron, and dried limes.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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