Join! 12 weeks for $1

Break free of vinaigrette’s stranglehold on how to dress vegetables

Sweet-and-Sour Mint Dressing (Sekanjabin)

Appears in March-April 2017

10 minutes 1 hour cooling

Made This Recipe? Write a Review.
Thank you for submitting your review! A member of our team is confirming the review meets our site's Community Guidelines. It will be posted on the site shortly.

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

Reviews
Robert P.
July 24, 2022
Amazing
So simple. Keeps forever in the fridge. Great with roasted vegetables, salmon, drizzled over hummus or cheese.
Paul S.

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.


Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1

and get access to all of our recipes and articles online, as well as in print.

GET DIGITAL & PRINT
How we use your email.

Your email address is required to identify your subscription. We will use it for customer service as well as other communications from Milk Street. We will not share, or rent your email address.