How to make Sekanjabin

Why cooks start here

Sekanjabin is cooked the way summer cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a persian family cook actually puts it on the table.

Sekanjabin, a refreshing and traditional Persian drink, finds its roots in the warm embrace of summer. It's a staple at family gatherings when the sun is high, and the need for something cooling is paramount. This recipe reflects the home version, where salt is judged by hand and fat is used generously, capturing the essence of how a Persian family cook brings it to the table. The taste of Sekanjabin is a delicate balance of sweet and tangy, with the mint vinegar syrup providing a unique sharpness. Each sip is an invigorating blend, cooled by ice, with the crispness of cucumber and the fragrance of fresh mint. It's a drink that refreshes and revitalizes, perfect for leisurely afternoons and shared moments.