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!

Haft-Seen Photos

Sofreh Haft-Seen 

The Table of the Seven S's.

Sabzeh (Wheat Sprouts): Representing rebirth and fertility.

 

 Sabzeh (Wheat and Lentil Sprouts)

Sabzeh (Mung Bean Sprouts)

 Senjed (Dried Fruit of the Lotus Tree): Representing love.

 Somagh (Sumac): Representing the spice of life.

 Samanoo (Sweet Pudding made with germinated wheat): Representing the reward of patience.

 Serkeh (Vinegar): Representing age.

 Sekkeh (Coins): Representing wealth and prosperity.

Seeb (Apple): Representing natural beauty.

 Sonbol (Hyacinth): Representing spring.

 (Goldfish): Representing life.

For more haft-seen photos please see the following link:

  A Basic Guide to Celebrating Persian New Year!

Sal-e no Mobarak!

Samanoo

سمنو Samanoo is one of the many items on the haft-seen table or "sofreh" tablecloth that starts with the letter "S." It is a sweet pudding made with germinated wheat sprouts and flour. "Sabzeh," wheat sprout, represents rebirth, and samanoo represents the reward of patience and sweet life.

Making an authentic samanoo requires time, patience, and a good arm, or the help of several people to help with the cooking. Usually, the person who makes samanoo shares it with others and sends out bowls or containers of it to neighbors, family, and friends. The making of samanoo from start to finish takes several days. First, the seeds have to be soaked in water for two days, then transferred into a bowl wrapped in a moist cheesecloth, and as soon as the new shoots appear, they have to be spread out on paper to completely dry out before grinding and sifting them. "Samanoo pazan," the making of the samanoo, usually takes about a full day.

I must say that I don't remember how my mother made samanoo, for I was too busy enjoying the holidays, and at the time, I wasn't very interested in helping out with making it or even tasting it! And since I moved away from home, I would either buy samanoo from a Persian grocery store, or there were always some good friends who would send me some for Nowruz. For the last few years, there's been this sweet and generous Iranian lady, a grandmother Zahra Khanoum, who's been giving me my Nowruz samanoo until this year. Last week, she told me that she was going to Iran for the holidays and that she won't have enough time to make it. Then she asked me whether I would make it on my own if she gave me the dried seeds. After a long pause, I said I would. The next time, as she handed me the plastic bag filled with seeds, she gave me the recipe as well.

Samanoo

Ingredients

-4 cups sprouted grains, completely dried and ground (makes about 2 cups of wheat flour) 

-4 cups whole wheat flour, sifted 

-water

Method:

1. Please see the following link on growing seeds (sabzeh).
2. It takes about 2-3 days for the wheat sprouts to reach 1/2 inch in length. Spread them out on a flat surface and let them dry out completely. 
3. Grind the seeds as fine as possible using a grain mill and sift through a sieve. 
4. Put the finely ground germinated wheat in a cheesecloth and place the cheesecloth in a large bowl.
5. Add 2-3 cups of cool water to the freshly ground wheat and squeeze out the excess water by pressing down with the back of a large wooden spoon or by using your hands. Add more water if needed.
6. You can use the leftover wheat by grinding it finely.
7. For each cup of freshly ground wheat, add 2 cups of flour. 
8. In a large heavy pot, add the liquid from the bowl with 2 cups of sifted whole wheat flour and mix well, over medium heat. Add more water gradually to cover as needed, bring to a boil while stirring frequently.
9. For the first 30-40 minutes, don't leave Samanoo unattended. 
10. Lower the heat to the lowest heat setting and let it simmer. I was told for 24 hours! I gave it a total of 3 hours. 
11. The first two hours, stir and add water gradually when needed, and after two hours, when it turns reddish brown, cover the pot and cook for another hour on low heat. Samanoo is sweet by itself and does not need any added sugar. 

Serve in small containers and share them with others.

Happy Nowruz!  Happy Spring!

Sabzi Polow

 Persian New Year (Nowruz) celebrates the arrival of spring (Bahar) with all its beauty, greenery, and blossoms. It's a time when traditional dishes are prepared with fresh herbs that symbolize renewal and new life. سبزی پلو Sabzi polow is one of the most beloved of these dishes, typically served with smoked white fish (mahi doodi) or crisp pan-fried fish.

I shared a recipe for sabzi polow ba mahi last year, here, but this new variation was born from my desire to create a version where every grain of rice and every chopped herb blends together seamlessly. Along with plenty of fresh green herbs, I added 2-3 tablespoons of dried parsley, leek, and dill to deepen the flavor and give the rice more aroma.

Sabzi Polow (Herbed Persian Rice)

Ingredients

Serves 4-6

-2 1/2 cups of long-grain rice

-1 cup of chopped parsley

-1 cup of chopped dill

-1 cup of chopped scallions or leek (green parts only)

-1 cup of chopped coriander 

-2-3 tablespoons dried mixed herbs for sabzi polow (optional)

-4 cloves of garlic, peeled (optional)

-1/2 teaspoon powdered saffron dissolved in 4 tablespoons of hot water

-Salt
Vegetable oil or olive oil


Method:

1. Clean the fresh herbs, wash them, and finely chop by hand or in a food processor. Mix well and set aside. 
2. Wash the rice and soak it in 6 cups of salted water for two hours. 
3. In a non-stick heavy pot, bring 6 cups of water to a boil. 
4. Drain the soaked rice and add it to the boiling water. Boil over medium-high heat for about 7 minutes, until the grains are soft on the outside but firm in the center.  
5. Drain the rice using a colander and rinse briefly with cool water. 
6. Wash and dry the pot, then return it to the stove over medium heat. 
7. Add 4 tablespoons of oil. Begin layering the rice, then layer with the chopped herbs. Sprinkle a little of the dried herb mix between each layer to distribute evenly. 
8. Tuck the garlic cloves into the rice and make a few holes with the bottom of a spatula to help steam circulate. 
9.  When the rice begins to steam, drizzle the liquid saffron over the top, then add 2 tablespoons of oil and 1/4 cup of water. 
10. Reduce the heat to medium-low, cover, and cook for about 45-50 minutes. 
11. Serve the sabzi polow on a platter alongside fried or smoked fish.

Enjoy and Eid Mobarak!

Shirini Nargili - Coconut Macaroons

This is a delicious treat for every occasion. Coconut macaroons are very tasty, so there isn't much you need to do to make them taste any better. The combination of shredded coconut, sugar, and rosewater makes these soft, chewy, and aromatic cookies just perfect! However, just to give it a different flavor and aroma, you may add a hint of my favorite spice, saffron, and a squeeze of lime. 

Shirini Nargili - Coconut Macaroons

Ingredients

Yield:18-20

-3 1/2 cups unsweetened shredded coconut
-1 cup granulated sugar
-4 large egg whites
-1 teaspoon rosewater 

Method:

1. Preheat the oven to 325 degrees Fahrenheit.  
2. In a large mixing bowl, beat the egg whites until foamy.
3. Gradually add the sugar, then continue beating on high speed until stiff peaks form.
4. Add the shredded coconut and rosewater, and mix until well combined.
5. Line a baking sheet with parchment paper. 
6. Using a small cookie scoop, drop the cookie dough onto the lined cookie sheet, spacing 1 inch apart.
7. Bake on the center rack for 18-20 minutes or until golden brown on the edges.  
8. Remove from the oven and cool on a wire rack.  

Place on a serving platter or store in an airtight container. 

Enjoy!

Shirini Keshmeshi - Persian Raisin Cookies

These are delicious, simple, and easy to bake شیرینی کشمشی shirini keshmeshi (raisin cookies) that are perfect for the holidays or any day. I cook all the time and enjoy making pickles and jams. When it comes to sweets, however, I usually only make them for a special occasion, and the Persian New Year is as special as it can get. It may be that my mother wasn't much of a baker and she would hire someone to do the baking when necessary, or maybe, since the loss of my father was due to diabetes complications some years ago, I'm watching the amount of sugar we consume. But these days are expectational with the feel of Spring in the air.

Shirini Keshmeshi - Persian Raisin Cookies

Ingredients

Yield about 2 dozen cookies

-1 1/2 cups all-purpose flour
-1 cup granulated sugar
-1 cup small seedless raisins or currants
-2 eggs, room temperature 
-1 cup butter, room temperature
-2 tablespoons vegetable oil
-1/2 teaspoon vanilla extract

Method:

1. Heat oven to 350 degrees Fahrenheit. 
2. In a large mixing bowl, beat together butter, oil, and sugar, mixing thoroughly until light in color. 
3. Add the eggs one at a time and blend well. 
4. Add 1/2 teaspoon vanilla extract.
5. Add flour gradually and mix well using a spatula. 
6. Stir in raisins and blend well. 
7. Drop the dough by teaspoonful onto a parchment-covered baking sheet, about 3-4 inches apart.
8. Place the cookies into the preheated oven and bake for 12-15 minutes or until they are light golden around the edges. 
9. Cool on the wire rack. 

Serve with tea or coffee.

Enjoy and Happy Spring!

Khoresh Gheymeh: A Traditional Iranian Dish with Meat and Yellow Split Peas

 خورش قیمه Khoresh-e Gheymeh! I will not call this dish a stew, a casserole, or anything else for that matter. In my book, it's one of the top five Khoresh, and Persian cuisine has many unforgettable ones! Someday, I hope to share them all with you, one dish at a time. 

This is a simple yet flavorful dish that not only satisfies my hunger but warms my heart and soothes my occasional longing for home, even after all these years. As soon as I start cooking gheymeh, slicing an onion, pouring oil into a heated pan, and breathing in the aroma of sauteed onion with turmeric, browning meat, stirring in those tiny yellow split peas, and piercing the dried lemons, I feel at home once again. 

Khoresh Gheymeh

Ingredients

Serves 4-6

-2 pounds of lamb or beef, rinsed and cut into small pieces
-1 cup yellow split peas, picked over and washed.
-1 large onion, peeled and chopped
-2-3 tablespoons tomato paste
-4-5 dried limes (limoo amani), soaked for 5 minutes, then pierced with a fork.
-1/2 teaspoon turmeric
-A pinch of cinnamon
-1 teaspoon rosewater *optional
-Salt and pepper to taste
-Vegetable oil
-2 large potatoes, peeled, sliced, and fried for topping

Method

1. Heat 1 tablespoon of oil in a small saucepan over medium heat. Add tomato paste and saute for 2-3 minutes, stirring frequently, until it darkens slightly. Set aside.
2. In a large pot, heat 3 tablespoons of oil over medium heat. Add the onions and saute until translucent. Stir in the turmeric and cook for another minute. Add the meat and brown it on all sides. Season with salt, pepper, and a pinch of cinnamon.  
3. Stir in the yellow split peas and saute for about 5 minutes. Add the tomato paste and mix well. 
4. Pour in enough water to cover the ingredients by 1-2 inches. Add the dried limes. Bring to a boil, then reduce the heat, cover, and simmer for about 1 1/2 to 2 hours or until the meat is tender.  Add water if needed and adjust seasoning to taste. 
5. The split peas should be tender but still hold their shape. To ensure this, you can parboil them separately until just tender and add them during the last 30-40 minutes of cooking.
6. In the last ten minutes, stir in the rosewater if using.

Serve the gheymeh in a large bowl, topped with the fried potato slices. Pair it with basmati rice, mast o khiar, salad shirazi, and torshi.

Enjoy!

Growing Seeds (Sabzeh) For Nowruz (Persian New Year)

This year's Persian New Year (Nowruz) falls on March 20th. Along with the spring cleaning, it's also time to start growing سبزه  (sabzeh), the wheat sprouts that symbolize revival and rebirth. While wheat is the most popular choice, you can also grow barley, lentils, or mung beans. Sabzeh is one of the seven symbolic items on the Haft-Seen table, each beginning with the letter "S."

Below are the simple steps on how to grow sabzeh, just as my mother taught me:

1. Depending on the size of your display dish, measure 1-2 cups of the seeds of your choice.
2. Rinse them under cool water and place them in a large bowl. Cover with fresh cool water, and soak for 2-3 days, changing the water a couple of times a day.
3. Drain the seeds and wrap them in a moist cheesecloth. Place the cheesecloth in a deep dish to help keep the seeds until they begin to germinate. Set the dish on a sunny windowsill.
4. Keep the seeds moist by sprinkling or spraying water as needed.
5. If the seeds are of good quality and have enough sunlight, they'll sprout in just a few days.
6. Once sprouted, remove the cloth and transfer the seeds to your display dish.
7. Add fresh water twice, always pouring off the extra water. 
8. For a festive touch, tie a red ribbon around the grass and place it on your Haft-Seen table. 

Happy Spring and Nowruz!

Moraba-ye Haveej - Persian Carrot Jam

Has it ever happened to you that you have all the necessary ingredients to make a delicious meal, but you don't know what to cook and aren't inspired enough to come up with something new? These are the times you call your mom, sister, friend, or even a neighbor and ask for their opinion. We need suggestions and helpful comments as to how to do our hair, what to wear to a wedding, what color purse matches our outfits, and so on. In my case, several days ago, I was looking at a 5-pound bag of organic carrots and wondered about the possibilities.

In our home, we almost have a set menu that everyone is more or less OK with. There are things that I may make several times a month, and then there are those dishes that I rarely make for no special reason, and dishes that include carrots are among them. When it comes to carrots, we prefer to eat them raw. There's usually a plate of sliced fruits and vegetables such as carrots, celery, broccoli, apples, and oranges on our kitchen table at all times. I needed some inspiration to make something different and new with them. So, I decided to put the question to the fans of Turmeric and Saffron's Facebook Page. That's a community that I'm so grateful for and appreciate being a part of. There were wonderful responses, but the idea of making a مربای هویج Persian carrot preserve with cardamom, as suggested by one of the fans, had me so excited that  I decided to give it a try!

You can either cook carrots, water, and sugar together from the start, or first cook the carrots lightly to soften them a little. However, for me, softening the carrots is not an issue since we are used to eating them raw. 

Moraba-ye Haveej - Persian Carrot Jam

Ingredients

-2 pounds carrots, peeled and grated

-2 cups sugar

-2 tablespoons fresh lime juice

-5 cardamom pods (remember to remove the pods)

-2 tablespoons rosewater

Method:

1. Place carrots and two cups of water in a large heavy-bottomed pot, and bring to a boil. Cook over medium-high heat for 8-10 minutes. 
2. Add sugar all at once and bring mixture back to full rolling boil, stirring constantly until sugar is completely dissolved. 
3. Reduce the heat to medium-low, add cardamom and lime juice, cover, and continue to cook for about 30 minutes or until it has thickened and looks syrupy. 
4. In the last 5 minutes of cooking, add rosewater, stir, and cover the pot. 
5. Ladle jam into sterilized and dry glass jars, allow to cool completely, and close the lids tightly. Refrigerate.

Spring Is Just Around The Corner! It's Time For Spring Cleaning - Iranian Style

It may seem too early to talk about Spring cleaning when the ground is covered with snow, and the weather is freezing where I live. However, there are only four weeks left until the Spring equinox, when the days and nights are of equal length and the start of the Persian New Year and the celebration of Nowruz (New Day)!

Before the actual Nowruz celebration, festivities, family gatherings, and all the visits (did-o-bazdid-e Eid) begin, there's the extensive top-to-bottom, thorough, and all-out spring cleaning (khaneh-tekani) that has to take place. This ritual is for everyone and every household, whether one lives in a simple room with minimal furnishings or in a palatial mansion filled with luxurious items! This once-a-year cleaning ritual is more than the typical routine of vacuuming, mopping, and dusting that we normally do. In our home, like the homes of many Iranians, the process of Spring cleaning starts weeks before the Nowruz celebration, so by the time Nowruz arrives (sal-e tahvil), the house would be sparkling clean, organized and neat, the children dressed in their new spring clothes and the Haft-Seen table (table with items starting with the letter "S" each symbolically representing, health, happiness and prosperity), would be beautifully set.

Growing up in Iran, this was one of the best times of the year. My mother's ritual of spring cleaning would start with going through all the closets and chests of drawers one by one. She would take everything out, get rid of the old and worn-out clothing, put the winter clothes away, and neatly return the "good" clothing. Then she would clean the rugs, draperies, shades, windows, refrigerator, stove, kitchen cabinets, and appliances. Not to mention, the occasional fresh coat of paint for the living room and dining room, and the re-upholstery of some of the chairs where we usually entertain and greet family and friends. These are a few rituals, among many others, that take place in preparation for the Persian New Year.

These processes are also a symbolic reminder to take in the spirit of Spring and clear our hearts and minds, and let go of grudges and hard feelings that we might have accumulated, and try to start the New Year with a new attitude and positive outlook on life. I personally find the خانه تکانی Spring cleaning activities joyous and look forward to cleaning every nook and cranny in my house and to letting go of anything that I have held on to over the years. It's time for me to carry on the tradition, as my mother kept it together after the loss of my father and my only sister. She welcomed the Nowruz celebrations with joy, and I, too, shall do the same without my mother's presence. Is there ever a time to overcome your loss?  I take in the fresh new air of the coming New Year and am working on the challenging task of being in the moment with every breath. Enjoy your Spring Cleaning and have fun with it!

Peace and blessings!

Paloodeh: A Persian Sweet Cantaloupe Smoothie

This is a refreshing and nutritious drink made with ripe and sweet cantaloupes and is a superb thirst quencher. Cantaloupes are great, especially when served in the morning for breakfast. It is also wonderful to set up a beautiful tray of sliced cantaloupe and honeydew melon, along with watermelon, during scorching hot summer days or any other day of the year while they are in season. In our home, like the homes of most Iranians, having fresh vegetables and fruits daily is a must, and cantaloupe is one of the fruits/vegetables that we buy in large quantities when available.

Paloodeh, not to be confused with faloodeh (a Persian frozen dessert), is made with pureed cantaloupe, sugar, water, and optional rosewater, and is served chilled.

Paloodeh

Ingredients

Serves 2

-1/2 cantaloupe
-1 cup of ice cubes 
-1 tablespoon sugar (depending on your taste, increase or reduce the amount of sugar), honey, or any other sweetener may also be used instead of sugar
-1 tablespoon rosewater 
-1 tablespoon lime juice 

Method:

1. Wash the cantaloupe, cut it in half, remove the seeds, peel the skin off, and cut into small pieces. 
2. Place the pieces of cantaloupe into a blender, add sugar, ice, rosewater, and lime juice. Blend until smooth. 
3. Pour into a pitcher and chill for an hour or two. 

Serve chilled or with crushed ice.

Enjoy!

Fereni: Persian Rice Flour Dessert

فرنی Fereni is a soft, creamy, and sweet dessert made with rice flour, milk, sugar, and rosewater, a comforting treat for cold winter days. My mother was born in the western city of Hamadan, Iran, which was known for its Alvand Mountain (kuh-e Alvand), rich history, many tourist attractions, and very cold winters. Hamadan is one of the oldest cities in Iran. After marrying, my mother moved from one of the coldest and most ancient cities in the country to one of the hottest, a newly developing region shaped by the oil industry. She brought with her a love of Baba Taher's poetry, some of Ibn Sina's wisdom about herbal medicines, and Hamadan's cold-weather foods. The dishes meant to warm and comfort us came from my mother's side.

This is yet another wonderful dessert made with rice. Unlike the other rice desserts that are prepared with rice grains, such as Saffron Rice Pudding (Sholeh Zard) and Rice Pudding (Shir Berenj), Fereni is made with rice flour. The cooking time may take about 20-30 minutes or until the mixture is well blended, fully cooked, and thickened. Fereni requires constant stirring; otherwise, it can quickly turn lumpy.

Like many other delicious Iranian dishes, fereni doesn't need any garnish to taste wonderful, but making food visually pleasing has always been an important part of Iranian cooking. Of course, this varies from household to household. In our home, my father appreciates a beautifully presented dish just as much as its flavor.  My mother, on the other hand, couldn't be bothered with food presentation after raising a bunch of loud and energetic kids (excluding me, of course!) Many times she would bring the pot of stews (ash and abgusht) right from the stove to the table. That may be why I  go back and forth between making the food look pretty or simply leaving it on the stove for everyone to help themselves!

Fereni: Persian Rice Flour Dessert

Ingredients

Serves 4

-1/4 cup rice flour

- 2 tablespoons sugar

- 4 cups milk at room temperature

-1 tablespoon rosewater 

-1-2 tablespoons of crushed pistachios, slivered almonds, or sesame seeds for garnish

Method

1. In a heavy-bottomed pot, combine the rice flour, sugar, and 2 cups of milk. Let the mixture soak for 15 minutes.
2. Place the pot over medium heat and bring it to a gentle boil, stirring constantly. 
3. Gradually add the remaining 2 cups of milk while continuing to stir. Reduce the heat to low and cook for about 10-15 minutes, stirring often to prevent lumps. 
4. Add the rose water and cook for an additional 10 minutes until the mixture thickens. 

Pour the fereni into a large bowl or small individual-sized bowls. Garnish with crushed pistachios,  slivered almonds, or sesame seeds. Serve with grape molasses or honey. 

Fereni can be enjoyed warm, cold, or at room temperature.

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!