Sweet-and-Sour Mint Dressing (Sekanjabin) | Christopher Kimball’s Milk Street

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Break free of vinaigrette’s stranglehold on how to dress vegetables
Milk Street Bowtie Sweet-and-Sour Mint Dressing (Sekanjabin)

Sweet-and-Sour Mint Dressing (Sekanjabin)

Appears in March-April 2017

10 minutes 1 hour cooling

Sweet-and-Sour Mint Dressing (Sekanjabin)

Free

In Iran, they blend honey, cider vinegar, and fresh mint to make sekanjabin. We preferred unfiltered cider vinegars in this recipe. And we loved the dressing on cold roasted vegetables. Don’t use a distinctively flavored honey, such as orange blossom or buckwheat. The flavor will overpower the delicate mint.

½

cup

10 minutes

1 hour cooling

.
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Sweet-and-Sour Mint Dressing (Sekanjabin)

Get Ready to Cook

½

cup

10 minutes

1 hour cooling

Ingredients
  • ½

    cup plus 2 tablespoons cider vinegar, divided

  • ½

    cup clover honey

  • ½

    teaspoon kosher salt

  • 1

    ounce fresh mint, leaves and stems

Step 1 of 1

Combine, heat, and stir

½
cup plus 2 tablespoons cider vinegar, divided
½
cup clover honey
½
teaspoon kosher salt
1
ounce fresh mint, leaves and stems

In a small saucepan over medium heat, combine ½ cup vinegar, the honey and salt. Simmer until large bubbles appear and mixture is reduced to about ½ cup, about 7 minutes.


Off heat, add the mint, pushing it into the syrup. Let cool to room temperature, then strain into a bowl, pressing the solids. Stir in the remaining vinegar. Refrigerate, covered, for up to 1 month.

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