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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

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Sweet-and-Sour Mint Dressing (Sekanjabin)

Free

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

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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

  • ¼

    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
¼
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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