Most Iranian households will have their own cordial recipe for sekanjabin. It was traditionally made with honey and served with cucumber shavings. Zahra Abdalla recalls sitting in the verandah of her grandmother’s house sipping this cooling beverage
| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | Middle Eastern |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 999 |
| Fat | 0.4g |
| Saturates | 0.1g |
| Protein | 2.2g |
| Carbs | 262.2g |
| Sugars | 255.3g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFTo make the sekanjabin syrup, place the sugar and water in a pot over a medium heat. Stir constantly and bring to a boil, approx. 10 minutes. Add the vinegar and reduce the heat to low. Simmer until the flavours combine, approx. 20-30 minutes. Remove from the heat.
Submerge the mint in the hot syrup and allow to cool to room temperature. Once cooled, discard mint.
Chill the syrup in the refrigerator until required.
Using a vegetable peeler, peel the cucumber into long, thin strips. Alternatively, you could grate the cucumbers.
Place the ice cubes in a glass. Pour in 2 tablespoons of the sekanjabin syrup (or more depending on the size of the glass), and top with 2 cucumber strips or 2 tablespoons of grated cucumber. Add the sparkling water to taste.
Decorate with fresh mint and serve.
