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Omid Roustaei, The Caspian Chef
Mint and vinegar syrup
5 from 7 votes
Cook Time 30 mins
Total Time 30 mins
Course Appetizer
Cuisine Persian
Servings 1 cup


  • 1 cup water
  • 1 cup white wine vinegar
  • 2-3 cups sugar, adjusted to your taste
  • 1 cup fresh mint leaves


  • In a medium sized saucepan, combine the water, vinegar and sugar and bring to a gentle boil.
  • Reduce heat to medium and simmer uncovered for 30 minutes or until the liquid has been slightly reduced and has become more viscous. The consistency should resemble a room temperature maple syrup.
  • Turn off the heat, drop the mint leaves into the pan and allow to sit for 10 minutes.
  • Remove the mint and store the syrup in the refrigerator.
  • The syrup can be served as an appetizer, Kahoo ba Sekanjebeen, with wedges of lettuce dipped into the syrup.
  • Alternatively, add grated cucumber and ice to the syrup to create a refreshing summer drink, Sharbat Sekanjebeen.


As always, I tend to use less processed sugars so consequently my Sekanjebeen has more of a golden color to it.
Though distilled white vinegar is more traditional, I have opted to use white wine vinegar to bring more flavor.  Apple cider vinegar can also be a fun and flavorful alternative. 
Keyword mint, syrup
Tried this recipe?Let us know how it was!