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Sweet-and-Sour Mint Dressing (Sekanjabin)
French vinaigrette may be the dressing we know best, but step out of Europe and choices multiply. We were introduced to one of the simplest, most appealing dressings by Yasmin Khan, author of “The Saffron Tales.” The ancient Iranian dressing sekanjabin is a blend of cider vinegar, honey (or sugar) and mint concentrated into a syrup. Traditionally, it's used straight as a dressing or diluted in drinks; we loved it on cold roasted vegetables (see recipes below). Unfiltered cider vinegars worked very well in this recipe.
½
cup
10 minutes
1 hour cooling
Ingredients
-
½
cup plus 2 tablespoons cider vinegar, divided
-
½
cup clover honey
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July 24, 2022
Amazing
So simple. Keeps forever in the fridge. Great with roasted vegetables, salmon, drizzled over hummus or cheese.
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My mom made this dressing for us to dip our lettuce leaves directly into the dressing and slurp it all up. Was delicious. I often make it and still eat it the same way.