Sekanjebeen – Mint and vinegar syrup

سکنجبین

Sekanjebeen highlights the Iranian tradition of mixing familiar ingredients to create unique and exotic flavors. Sekanjebeen is quite simple in nature and easy to prepare: even though it has only 4 ingredients and takes just 30 minutes to cook, you will be rewarded with an unexpectedly delicious summery treat!

The syrup is normally prepared ahead of time in large quantities and then stored in the fridge for quick and easy transformation into an appetizer or a refreshing Sharbat (cold summer drink). As an appetizer, Sekanjebeen is served in a bowl with wedges of lettuce arranged around it. Each person tears off a piece of a lettuce and dips it into the syrup. The experience is hard to describe, each crunchy bite being followed by strong bold flavors.

Warning: Large quantities of lettuce will be consumed!

Continue reading “Sekanjebeen – Mint and vinegar syrup”

Maast-o Museer – Yogurt with Persian shallots, garlic and mint

ماست و موسیر

This is another gem in the Persian yogurt series. Yogurt plays such a significant role in the cuisine and is always there to accompany a flavorful layered rice or well-seasoned stew.

The star of this yogurt dish is Museer, a Persian shallot. Museer is best described as a mix between an elephant garlic and a shallot and is packed with flavor, aroma, and pungency.

Continue reading “Maast-o Museer – Yogurt with Persian shallots, garlic and mint”

Maast-o Khiar – Yogurt with dried mint, cucumber and raisins

ماست و خیار

Yogurt is no stranger to Persian cuisine, and is frankly a mandatory side item on the table. Each region of Iran offers its own unique version of a yogurt dish to accompany a Persian meal.

In the North by the Caspian Sea, the specialty is a garlic and shallot yogurt, which has an intoxicating quantity of Persian shallots mixed into thick and creamy yogurt.

Continue reading “Maast-o Khiar – Yogurt with dried mint, cucumber and raisins”