Chai Babooneh - Chamomile Tea

After having lived through eleven days without power, heat, and hot water due to the devastating storm that hit Long Island last month, all I wanted once the power returned was a nice hot cup of tea to warm me up.  I filled the kettle with water and happily made my usual fresh-brewed chai. Just the sound of the boiling water in a kettle put my mind at ease and brought reassurance that things are going to get back to normal pretty soon. I also craved for a warm cup of چای بابونه chai babooneh (chamomile tea) and its calming effect.

In the dark hours of the night, I had a chance to reflect and think about how people lived without electricity for hundreds of years. I realized how much I truly appreciate what we have now and how grateful I am for those creative visionaries who, through their inventions and discoveries, made the world a better place for all of us. Sipping the hot, relaxing chamomile tea at my kitchen table, I couldn't be more thankful that my family and our home survived the massive hurricane, while my heart and prayers still go out to those who have lost loved ones, their homes, and belongings.

Chamomile tea is made by brewing dried chamomile flowers, and it's known to have many health benefits. Some of the health benefits of this popular herbal tea include reducing stress and anxiety, alleviating pain and discomfort, and also improving sleep and insomnia.

Chai Babooneh - Chamomile Tea
Serves 2

Ingredients

-4 teaspoons dried chamomile (for a stronger tea, use more chamomile and also brew it longer)
-Hot water

Method:

1. Bring water to a boil in the kettle on high heat.
2. Rinse the clean teapot with1/2 cup of hot water and discard the water.
3. Add 2 teaspoons of dried chamomile for each cup of water.
4. Place 4 teaspoons of dried chamomile flowers into the teapot and pour in 2 cups of boiling water from the kettle. Put the lid back on and let the tea brew for 7-10 minutes.
5. Pour the brewed tea into tea cups using a tea strainer.

Serve hot. You may serve the tea with nabat (rock candy), honey or lemon juice if you like.


Enjoy!

Sharbat-e Tokhme Sharbati - Chia Seeds Drink: Traditional Iranian-Style Summer Drink

The summer heat and humidity persist, providing a good reason to write about this traditional and cooling Iranian-style summertime sharbat (sherbet). I had briefly mentioned Tokhme Sharbati in my post about khakshir, stating that it can be added to a glass of khakshir drink for a richer flavor. However, I feel that شربت تخم شربتی sharbat-e tokhme sharbati needs to have its own post and be recognized as a delicious and nutritional herbal drink with many health benefits. Tokhme sharbati is known to cool down the body, help improve hydration, and is a good source of antioxidants. It's also a beautiful drink to have, with its grayish fuzzy seeds floating in the ice-water glass. It's like looking at the nighttime silver-blue sky covered with the tiniest gleaming stars that seem connected from afar but are actually very far apart.

Finding the English name for tokhme sharbati was quite a challenge. The label on the package that I purchased from an Iranian grocery store said chia seeds. However, after Googling tokhme sharbati,  I also came across names such as basil seeds or mountain basil seeds.

شربت Sharbat has a long history in Persian cuisine with many variations. Ismail Gorgani wrote in his 12th-century Persian book, Zakhireye Khawrazmshahi, which was very much influenced by Ibn Sina's book of Qanoon (Canon of Medicine), about sharbat such as sekanjabin, pomegranate, etc. These sugar-sweetened drinks may be made with fruits, vegetables, herbal seeds, rose water, and saffron. Now that we are told not to eat too much sugar and almost everyone is concerned about not becoming diabetic, I reduced the amount of sugar in this recipe compared to the recipe that was used in our home growing up. You may want to adjust the amount of sugar/sugar syrup to your taste and your diet. You can also substitute honey for sugar. I should point out that the authentic Iranian way of adding sugar to any sharbat is to make a sugar syrup first. For sugar syrup, add a cup of sugar to a cup of water in a small pan, bring to a gentle boil on medium-high heat, and stir until the sugar is completely dissolved. Lower the heat and simmer for another 15-20 minutes until the syrup is reduced and thickens a bit.

Sharbat-e Tokhme Sharbati

Ingredients
Serves 2

-2-3 teaspoons tokhme sharbati (chia seeds), can be found in Iranian/Persian markets
-2 cups cool water
-2 tablespoons sugar
-1 tablespoon rose water
-A few drops of freshly squeezed lime or lemon juice

Method

1. Stir the sugar in 1/2 cup of warm water until fully dissolved, or use a couple of tablespoons of the sugar syrup as explained above. 
2. Combine the seeds, water, and the dissolved sugar, and refrigerate for at least 2 hours for the seeds to plump up.
3. Add the rose water and a few drops of lime juice to taste. The drink is best served cold.

Enjoy!

Gol Gav Zaban: Persian Herbal Flower Tea

گل گاو زبان Gol gav zaban (Borage) is a herb native to the northern regions of Iran. Its dried purple blossoms are brewed much like tea leaves, creating a soothing herbal infusion. Traditionally, gol gov zaban is used for its diuretic properties and is often used as a natural remedy for coughs and colds. It's also known to calm the nerves, support heart health, and provide a rich source of antioxidants. 

Gol means "flower", gav means "cow," and zaban means "tongue", together translating to"cow tongue flower." Its flavor is mild, aromatic, and pleasantly distinct, without the bitter taste many associate with medicinal herbs.

Herbal teas and remedies, such as gol gav zaban, are deeply rooted in Iranian tradition, with recipes and practices passed down through generations since ancient times.

In our home, gol gav zaban was a staple, brewed often, whether for its healing qualities or simply as a comforting hot drink. My mother especially liked to prepare it mid-morning, often blending it with a bit of sonbol-tib (valerian root). She firmly believed that nature held a cure for every ailment, and if we only knew all the herbs, we could treat every sickness. By her favorite chair sat a small, two-tiered wooden table. On it rested her poetry books, along with bottles and jars of dried herbs, each carefully labeled. I've kept a few of those little containers, treasures that still carry her presence. Even now, this delicately fragrant tea soothes, comforts, and fills the body with a gentle warmth.

Gol Gav Zaban (Borage Flower Tea)

Ingredients

-2 large tablespoons or a handful of gol gav zaban
-A pinch of Valerian root (optional)

-2 small pieces of  nabat (rock candy)
-Juice of a lemon/lime or 1/2 teaspoon of crushed dried lime (limoo amani)

Method

1. Bring 2-3 cups of water to a boil in a kettle. 
2. Place the gol gav zaban in a teapot. 
3. Pour in the hot water and brew gently over low heat for about 10-15 minutes.  
4. Pour into cups and serve hot, sweetened with nabat, honey, or brightened with lemon juice, whichever you prefer. 

Enjoy!

Sekanjabin: A Sweet and Sour Ancient Persian Syrup and Drink

سکنجبین Sekanjabin is one of the oldest sweet and sour syrups in Iran, dating back to ancient times. Its name comes from serkeh (vinegar) and angabin (honey), and it was traditionally made with honey as its natural sweetener. This refreshing syrup, and the drink prepared from it (sharbat-e sekanjabin), is a summertime staple across Iran. 

I'm sharing this recipe in the middle of winter, inspired by a reader who recently asked if I had a sekanjabin recipe. Growing up in southern Iran, where summers are long and hot, sekanjabin was more than a drink; it was a ritual. On warm afternoons, my mother would place a bowl of this syrup in the center of a tray, surrounded by several crisp heads of lettuce. We would gather around the table or spread a picnic blanket under the shade of a tree, dipping lettuce leaves into the syrup. 

 Almost every time we had sekanjabin, my mother reminded us that sekanjabin was not only delicious but also medicinal, filled with healing properties, and a good source of vitamins. She always made sekanjabin with homemade grape vinegar. 

1- Sekanjabin with Sugar and Vinegar

Ingredients

-1/2 cup white vinegar or apple cider vinegar
-2 cups sugar
-2 cups water
- 1 small bunch of fresh mint, washed
-2 small seedless cucumbers, washed, peeled, and shredded (for the drink)Lime rind *optional

Method

1. In a heavy-bottomed pot, combine sugar and water. Place on medium heat, stirring until the sugar dissolves.
2. Reduce the heat and gently boil for 10-15 minutes. 
3. Add the vinegar and simmer for 30 minutes, or until the mixture slightly thickens. Taste and adjust the sweetness to your liking. (I often add 2 extra tablespoons of vinegar for a tangier syrup.)
4. In the last couple of minutes, add the fresh mint to the syrup. 
5. Remove from heat and let cool completely. Remove the mint leaves before serving.

Pour the sekanjabin into a small bowl and place in the center of a platter of lettuce leaves. Note: Sekanjabin is quite sticky!

Sekanjabin Drink (Sharbat-e Sekanjabin)

Ingredients

- Sekanjabin syrup (from recipe above)

-2-3 small seedless cucumbers, grated

-A few drops of rosewater 

-Ice and cold water

-Fresh mint leaves and lime slices, for garnish

Method

1- In a large pitcher, mix 1 part syrup to 4 parts water, adjusting for sweetness.

2-Stir in the grated cucumbers and a few drops of rosewater.

3-Add ice and serve chilled.

2- Sekanjabin with Honey and Vinegar

Ingredients

-1 1/3 cups honey (clover or orange blossom)
-1 cup water
-2/3 cup vinegar (white or apple cider vinegar)

Method

1. Follow the same cooking directions as in the sugar-and-vinegar recipe: combine honey and water in a heavy-bottomed pot over medium heat, stir until dissolved, then add vinegar and simmer until slightly thickened.
2. Skim off any foam that forms on the surface. 
3. Taste and adjust the sweetness. 

Pour the cooled syrup into a clean glass jar; seal it tightly and store it in a cool place.

Enjoy!