Paloudeh – Cantaloupe smoothie


There is simply no shortage of creative and pleasing beverage choices in Persian cuisine!

In this refreshing drink, cantaloupe is instantaneously elevated with a splash of rosewater syrup and crushed ice, making an irresistible treat for hot summer days.

Persian culture has a deeply-rooted and rich tradition (mehmoon navazi in Farsi) of offering various treats to our guests. In summertime, these will inevitably include the “cooling” beverages such as Sharbat and Paloudeh.

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Sharbat Sekanjebeen – Vinegar and mint syrup Sharbat

شربت سکنجبین

For me, nothing stirs childhood nostalgia more than memories of chilled flavorful Sharbat on a hot summer day in Tehran!

Sharbat is a Farsi word that describes a style of chilled beverage with a pretty spectacular range of flavors, colors, and ingredients. Arriving guests are often greeted with a decorative glass of chilled Sharbat. Various fruits, nuts, pastries, and hot black tea follow Sharbat as part of an elaborate Persian hospitality ritual (Mehmoon Navazi in Farsi).

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Tokhm-e Sharbatie – Sweetened basil seed, rose water, and lime Sharbat

تخم شربتی   

Before there was sugary and processed soda (can you even remember that time?!) there was sharbat in Iran. Sharbat is a homemade beverage that has 3 main components: acid, sweetener, and flavor. For the acid, citrus juice or vinegar is used to bring forward the tartness element; typically honey, sugar, or grape molasses is used for the sweetener. As in all of Persian cuisine, flavor choices are endless, ranging from fresh herbs to rose water/orange blossom water to preserved fruits.

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