First mentioned in the tenth-century Fihrist of al-Nadim, a catalog of books in Arabic, sekanjabin is the medieval Persian version of oxymel. It probably originated as a simple preparation of honey and vinegar, since the word sekanjabin derives from the words serke (“vinegar”) and angobin (“honey”).
Today, sekanjabin is typically perfumed with mint and used as a dipping sauce for crisp lettuce leaves – a healthy, refreshing snack that can take the edge off a hot day. I like to make sekanjabin with a mild honey, such as orange blossom, but sugar works well here, too. Apple cider vinegar, lemon juice, or lime juice could stand in for the white wine vinegar, and the mint could be replaced with another mint-family herb, such as lemon balm (Melissa officinalis) or bee balm (Monarda didyma).
Mint Sekanjabin
Makes about 1 3/4 cups (411 ml)
1 1/3 cups mild honey (452 g) or 2 cups sugar (400 g)
1 cup (235 ml) water
1/2 cup (120 ml) white wine vinegar
1 cup (96 g) loosely packed fresh mint leaves
Combine the honey and water in a saucepan. Bring to a boil over medium-low heat, stirring to dissolve the honey. Reduce the heat to low and simmer gently for 5 minutes. Add the vinegar and continue simmering for 20 minutes, or until the mixture thickens to a syrupy consistency. Remove from the heat and skim off any foam. Stir in the mint. Let cool completely. Strain the mixture through a fine-mesh strainer; discard the solids. Transfer to a sterilized container with a nonreactive lid. Store in the refrigerator for up to 1 month.
Kitchen Tip: Vinegar can corrode metal. When using a metal lid with a jar, place a piece of plastic wrap, waxed paper, or parchment paper between the jar and the lid to prevent it from corroding.
Recipe reprinted from Wild Drinks & Cocktails by Emily Han (Fair Winds Press, 2015)
Cucumber and Mint Cooler
Serving Mint Sekanjabin with cool, juicy cucumber makes it even more refreshing. If you can, use small Persian cucumbers, which are crisp, slightly sweet, and devoid of tough seeds. These cucumbers have delicate skins, so peeling is optional. Can’t find them? Long, slender English cucumbers make a good substitute.
Makes 1 drink
1 1/4 ounces (37.5 ml) Mint Sekanjabin
1/4 ounce (7.5 ml) fresh lime juice
2 tablespoons (15 g) grated cucumber (preferably Persian cucumber)
Ice cubes
1 1/2 ounces (45 ml) white rum (optional)
6 ounces (180 ml) club soda, chilled
Fresh mint sprig, for garnish
In a tall glass, stir together the Mint Sekanjabin, lime juice, and grated cucumber. Fill the glass with ice and stir in the rum (if using) and club soda. Garnish with the mint, and serve immediately.
Recipe reprinted from Wild Drinks & Cocktails by Emily Han (Fair Winds Press, 2015)