Sekanjabin is one of Iran’s oldest and most cherished traditional beverages. This unique sharbat, a syrup-based drink, has a history spanning over a millennium. Iranians have long appreciated its refreshing taste and medicinal properties.
Ancient Persia saw the birth of Sekanjabin. People consumed it to combat the intense regional heat. Its name comes from the Persian words “serkeh” (vinegar) and “angebin” (honey), highlighting its primary ingredients. Additionally, historical texts and medieval Islamic medical manuscripts frequently mention Sekanjabin for its health benefits, such as aiding digestion and balancing body humors in traditional Persian medicine.
Cultural Significance
Sekanjabin is more than just a drink; it deeply intertwines with Iranian culture. Traditionally, people serve it chilled over ice or mixed with water, making it a common feature at Persian gatherings and picnics, especially during the warm months. Furthermore, the syrup, made from vinegar, honey (or sugar), and mint, is often drizzled over shredded cucumbers or used as a dip for lettuce. This creates a refreshing combination that embodies the essence of Persian hospitality.
Today, Iranians and people worldwide still love Sekanjabin. Its simple yet exquisite blend of flavors appeals to those seeking natural and wholesome refreshment. In contemporary Persian cuisine, Sekanjabin has found new life, appearing in innovative culinary creations while maintaining its traditional roots.
Sekanjabin stands as a testament to Iran’s rich culinary heritage. It offers a taste of history with every sip. Moreover, its enduring popularity highlights the timeless appeal of traditional Persian flavors and the deep cultural connections that have sustained this beloved sharbat through the centuries.
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Iran Sharbat Sekanjabin
Ingredients
Instructions
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Mix sugar with water and put it on the heat until it boils.
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Then pour the washed mints with the stem into it. When it boils a little, add vinegar and dried roses. After it thickens, pass it through a strainer.
Do not leave sugar on high heat, because the syrup will become bitter. -
After the syrup has cooled, pour the desired amount of syrup into a glass. Add cold water, ice and grated cucumber. Sharbat Sekanjabin is ready. Bon Appetit.
